Apple Pie with Kale and Lemon Pastry
User Reviews
5.0
6 reviews
Excellent
Apple Pie with Kale and Lemon Pastry
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This is a traditional apple pie with a twist! Adding pureed kale to the lemon pastry makes it bright green, but the flavor of the kale fades away. It's such an easy way to jazz up pie.
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Ingredients
For the pastry:
- 1 cup (50g) firmly packed raw kale leaves only – woody stalks discarded
- 2 cups (240g) all purpose flour (plain flour)
- 1 tick (120g) cold butter cut into cubes
- 1 egg yolk
- ⅓ cup (40g) powdered icing sugar
- 1 teaspoon finely grated lemon zest
- 1-2 tablespoons very cold water
For the filling:
- 1 lb (500g, approx 2) large cooking apples (such as bramley or granny smith), peeled, cored and chopped into chunks
- 7 oz (200g 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
Instructions
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.
To assemble:
- Preheat oven to 180C/350F. Grease a 9” pie dish with butter.
- Roll ⅔ 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.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
44mg
(15%)
Sodium
87mg
(4%)
Potassium
134mg
(4%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
1013IU
(20%)
Vitamin C
12mg
(13%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 87mg | 4% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 1013IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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