prep: 25mins, plus chilling time for pastry
cook: 1h
serves: 6-8


  • to make the crème fraîche pastry
  • 2 cups plain flour
  • 125g unsalted butter, cubed
  • 200mL Bulla Crème Fraîche
  • to make the apple filling
  • 6-8 large (1.2kg) granny smith apples
  • 1 lemon, juiced
  • 40g butter
  • 1/2 cup caster sugar
  • 1/2 tsp cinnamon
  • 1 bay leaf
  • 1 egg, beaten with a little milk
  • extra sugar for sprinkling
  • dollop of Bulla Dollop Cream, to serve

Apple Pie in a Crème Fraîche Pastry


  1. Combine flour and butter in the bowl of a food processor and pulse until resembles fine breadcrumbs. Add Bulla Crème Fraîche and continue to pulse until dough just comes together. Tip onto a lightly floured surface and knead into a ball. Cut into two halves, one slightly larger than the other. Shape each into a disc, cover well and refrigerate for 30 minutes.
  2. Peel and core apples, cutting into eighths. Tossing in a bowl with the lemon juice as they are prepared.
  3. Add apples, to a large saucepan with the butter, sugar, cinnamon and bay leaf. Simmer, stirring often for 10-12 minutes until sugar has dissolved and apples are tender. Set aside to cool.
  4. Remove pastry from fridge and roll the larger disc out to a 30cm disc, or to fit base of a 26cm pie dish. Press pastry into dish, trimming edges where required. Cover and chill for 20 minutes.
  5. Preheat oven to 180°C (160°C fan-forced). Roll smaller pastry disc out to approx. 26cm, large enough for the top of pie dish.
  6. Using a slotted spoon, place cooled apple mixture into pie dish, discarding any excess liquid. Brush edges with eggwash and place cover over apples, crimping the pastry edges together. Brush eggwash over the top of pastry, and using a sharp knife, cut several slits into the pastry. Sprinkle with additional sugar and bake for 45-50 minutes until pastry is golden.
  7. Serve apple pie warm with some Bulla Dollop Cream.