This is a vibrant take on traditional apple pie. The kale flavour cooks out of the pastry and leaves an amazing colour in this sweet, subtle lemon crust.
Everyone has a preferred type of apple pie filling: big chunks, thin slices… For this one the cooking apples stay chunky while the eating apples melt into applesauce giving a nice difference in texture. Feel free to slice the apples however you wish to get your desired filling. We’re all friends here and I believe there is a law that you must only like apple pie how your mother made it. She will, however, forgive you for messing with the pastry and be proud of you for eating your greens.
If you haven’t made a lattice top before, you may find this tutorial from Simply Recipes useful.
Apple Pie with Kale and Lemon Pastry
For the pastry:
- 50g (1 cup, firmly packed) fresh raw kale, leaves only – woody stalks discarded
- 240g (scant 2 cups) plain flour
- 120g (1 stick) cold unsalted butter, cut into cubes
- 1 egg yolk
- 40g (1/3 cup) powdered icing sugar
- 1 teaspoon finely grated lemon zest
- 1-2 tablespoons very cold water
For the filling:
- 500g (1 lb, approx 2 large) cooking apples (such as bramley or granny smith), peeled, cored and chopped into chunks
- 200g (7oz, approx 2 small) eating apples (such as cox or macintosh), peeled, cored and chopped into chunks
- 2 tablespoons water
- 3 tablespoons light brown sugar
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
Make the pastry first.
- Simmer or steam the kale leaves for a few minutes until tender. Refresh under cold water, drain, squeeze out any excess moisture and puree with a hand held blender until fine. Set aside.
- In a food processor, pulse the flour and butter together until it resembles breadcrumbs. Add the egg yolk, sugar, zest and kale puree, then pulse gently until it forms a ball. You may need to add a tablespoon or so of cold water. You don’t want it too wet.
- Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour or even overnight.
For the filling:
- Stir the chopped apples, water, sugar and lemon juice together in a pan and simmer, uncovered for about 10 minutes until soft and the moisture has mostly evaporated. Remove from the heat, stir in the cinnamon and allow to cool while cooking the pastry.
- Preheat oven to 180C/350F. Grease a 9” pie dish with butter.
- Roll 2/3 of the pastry out on a lightly floured surface until thin and line the pie dish. Spread the cooled apples into the pastry shell.
- Roll out the remaining pastry and cut into even ½ inch strips. Lay strips over the filling horizontally leaving ½ inch gaps. Fold back every other strip halfway. Lay a vertical strip down the middle, unfold the strips over it, fold back the other strips, lay another strip vertially and repeat to weave. Tuck the strips under the rim and crimp.
- Bake for 30 minutes or until golden.