Mum’s Quick Apple Pie



Apple Pie served with whipped cream


I have never seen a pie constructed so quickly. No recipe was used or consulted in the making of this pie: Mum just did her thing, was a blur in the kitchen, and had the pie in the oven before I could even finish writing down what she was doing. For a pie put together so quickly, using all the culinary short-cuts this tasted really good. The main ingredient was some lovely tasting Hawke’s Bay Granny Smith apples, which we found at Mum’s local vege shop.



Puff pastry

2 Granny Smith apples (depending on how big the piece of pastry is you may not need all the apple)


¼ teaspoon cinnamon powder


Place a sheet of baking paper on an oven tray. Place a sheet of pre-rolled puff pastry onto the baking paper and roll pastry out thinner.

Peel Granny Smith apples, core them, cut in half, and thinly slice.

Arrange half of the apple slices on half of the pastry. Mix sugar and cinnamon together, and sprinkle half of this over apples. Add more apple slices, and sprinkle with more sugar and cinnamon (the amount of apple slices added to the pile, depends on whether the other half of the pastry can fold over and cover the pile of apple).

This photo shows the apple, sugar, and cinnamon layers on top of the pastry.


Next, wet the edges of the pastry with water and fold the empty half of the pastry over the apple and seal around the edges. Crimp the edges of the pie together so the juices from the apple don’t leak out during cooking.

Prick a few holes across the top of the pie with a fork, and make a couple of larger holes with a knife so the hot steam can escape while the pie is cooking.

Bake at 200 degrees Celsius for half an hour.


The cooked Apple Pie fresh out of the oven:



Serve with whipped cream.

This pie is really nice served cold with whipped cream inside the pie like a filling. Yum!

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