August 1, 2025 • 7 mins
An apple pie, plain and simple, with no sugar added – these are a real favourite served with ice cream, cream, and cinnamon.
Makes 6 individual pies
Ingredients
- 1 kg apples, granny smith
- 1 cup water
- 2 x 400g blocks sweet short pastry
- Ice cream to serve
- Cream to serve
- Cinnamon to serve
Method
- Set the oven at 200 C fan bake with an oven tray already in the oven to heat up. Grease large-sized (Texan) muffin tin.
- Prepare the apples by peeling, coring, and slicing, and placing with 1 cup of water into a saucepan with the lid on and gently cook for about 15 minutes. They should retain their shape without turning into pulp.
- Drain in a colander, reserving the juice which can be reduced to a syrup by simmering it for 5-8 minutes. Cool the apples completely before you start filling the pies. Please note apples do not need added sugar, as they are sweet enough.
- Now roll your pastry out and cut into circles about the size of a small saucer. Gently line the muffin tin holes with pastry. Patch up any tears or holes.
- Fill to 3/4 with the apples and then cover with another smaller round of pastry and pinch top to bottom to seal. Use a sharp knife to make a small cross on the top (this lets the steam out).
- Place on hot tray and bake for approx. 25 minutes near the bottom of the oven, as this makes sure the bottoms cooks. The pastry should be a lovely golden colour. Keep checking to making sure the edges of the pies aren't burning. Cool in tins then gently remove from their tins.
- Serve with ice cream and clouds of whipped cream and a sprinkle of cinnamon with a small jug of the reserved apple syrup.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks.
Speaker 2 (00:11):
That'd be Nicki Wix is our cook and she's here
with us this morning.
Speaker 3 (00:15):
Killed a yeah, whatever, Jacky.
Speaker 2 (00:18):
So you know, do you know that feeling? You were
talking pies, talking apple pies specifically. I was just saying
at the start of the show this morning, I had
one of the you know, those like joyous moments in life,
and they are all too fleeting. When you get home
on a cold night, it's dark outside, you've had a
long day, and then you open the door, and you know,
sometimes when you open the door, you sort of feel
(00:39):
the pressure change a little bit, and so you get
you get hit with a burst of air from inside,
and of course inside it was nice and hot inside
our house. I'd park my bike under the house. I've
been freezing cold. My knuckles were white. And as I
as I pushed open the front door, I was hit
with that sort of change in pressure, and I could
smell the rhubarb and apple tart or rhubarb and apple
(01:00):
crumble that my wife had in the oven, and I
was just like, you know, heaven is a place on earth,
you know, Oh.
Speaker 3 (01:07):
My godness, and she lives in your house.
Speaker 2 (01:09):
Yeah yeah, And she'd be the first to admit she's
not someone who leans into a lot of cooking, is
there a little? But she was just in the mood
ues today she'd gone and got some rhubarb, Oh my goodness,
and a rhubarb and apple crumble.
Speaker 3 (01:22):
Just you know, it's just the best. And at this
time of the year, we don't have loads of fruit
to choose from, do we. But and that's when I
think apples come into their own. You know, there's nothing
like a fresh apple when they when they are just
freshly picked, but they store so well. And and same
with rhubarb, and so you think about those two that
just kind of get us through winters glorious. Yeah.
Speaker 2 (01:43):
So anyway, the point was that it's just it's the
perfect time of year to give the person in your
life that similar wonderful feeling. And I reckon that apple
apple pies could be the way to do it.
Speaker 3 (01:54):
It could be the way to do it. I mean,
this week, you know, we've seen our Supreme Pie of
the New Zealand Supreme Pie Award was announced and it
wasn't an pie, but I thought our listeners could just
go to the Rosedale Bakery and get what did win,
which was this potato topped pie.
Speaker 2 (02:14):
It looks so good. It looks so good with the
kind of grattan in the middle.
Speaker 3 (02:19):
It has a sort of a punched out dome of
gritan in the middle of the whipped potato. There's still
a meat filling under there. Do not fear hints of rosemary,
hints of a roast dinner. Absolutely amazing. I liked the
little stamp because when I first saw it come out,
I thought, oh, you know, that sort of very posh
(02:39):
dish that you can have a piece of bone with
bone marrow in it. Sometimes, you know, they'll put that
in the middle of a pie or or a lambshat
pie that's got the big bone sticking out. It kind
of reminded me of that. But the taste of the
gritan as well as the whipped potato, it was just phenomenal.
It was so great. Far too faffy at home to do,
I've got to say, so I have got quite possibly
(03:01):
the simplest part. And this is a recipe from my mum,
bless her, and there's just you know, there's just nothing
in it other than fruit and pastry and I just
love that, you know, So look, here you go. It
is just an apple pie. And I've made six individual
ones of these in the big sort of Texan muffin tins,
(03:23):
so that's slightly bigger than a muffinton. They're usually quite big.
So you can make a little pie in it, which
is great. Ovens on two hundred degrees which is quite high,
but that's because we're using a short crust pastry. Throw
in an oven tras we want. Of course, always cook
pies on another tray that is nice and hot, because
that gives you that lovely cooked bottom on it, which
is great. And here's what we do with the apples.
(03:45):
I just love this recipe. Kilogram of apples, Granny smith
you just can't go past them. Peel those, slice them up,
don't put the caws in, and then also place a
one cup of water into a saucepan with the lidwn
and gently cook them for about fifteen minutes Jack, and
they'll retain their shape. They won't tune up into a
big fluffy pulp. That's the benefit of cookie with Granny Smiths.
(04:08):
And then you drain those in a colander and reserve
the juice, which you then can boil separately for a
little apple syrup if you'd like. And I really love that.
My mother's recipe specifically says, please note apples do not
need added sugar, as they are sweet enough. And I
love that because I think the temptation would better. What
(04:28):
about the sugar in the air, I don't need it,
You absolutely don't, you know, so I love that. Cool
the apples completely, because you really don't want to be
putting warm filling into a pastry. Roll your pastry out
a little bit thinner than it comes if you're buying
those sheets of sweet pastry, if you're buying a block
or your choice, and fill those that The sweet short
pastry is very short and it doesn't want to be
(04:50):
heated up, So move kind of quickly. And winters a
great time for doing this, because your bench is cold,
your hands are cold. You want to line those big
muffin hole muffinton holes. Patch up any tears or holes
that you know that have happened. It's okay. Fill them
three quarters with the co apple and then cover with
a pastry lid. Pinching the sides, use a really sharp
(05:12):
knife to make a nice little cross on the top,
so that lets the steam out, and then you'll get
a lovely sort of buttery, crispy top. If you like it,
it'll be biscuity rather than soggy. Bake them on the
hot tray for about twenty five minutes, maybe near the
bottom of the oven, so you make sure that that
bottom really does cook. It should be a really lovely
golden color. Having judged those awards this year, I can
(05:32):
say that people tend to even bakers, tend to undercook pastry.
So wait till it really does take on that golden
color because it needs it needs good cooking. And then
take them out of that. You can dust them with
ice and sugar if you like, and then you get
the chance to add anything sweet with them. So a
warm apple pie with ice cream, just a vanilla, just
(05:52):
a vanilla, don't go craapy clouds of whooped cream.
Speaker 2 (05:56):
Or just a little bit of crunch on the side deck.
Speaker 3 (05:59):
I'll grunt you that that's more like a toffee apple
sort of situation. I love it. Maybe a sprinkle of
cinnamon on top of those, and maybe that apple syrup
as well. Just perfect. You're going to love them. That's
my pie of the year.
Speaker 2 (06:12):
Yum, it sounds so good. Hey, do you think have
you tried that? The the old you know, the ultimate
Lardi da? What's the official title? Best? And you know
the best?
Speaker 3 (06:23):
I certainly did. I was part of the judging pen.
Speaker 2 (06:27):
Was something with the judges and stuff.
Speaker 3 (06:28):
No, I absolutely tried it.
Speaker 2 (06:30):
So and obviously you you recommend it. But is it
gonna be one of these situations where we're not going
to be able to get the pie for six months
now because they're going to be sold out every single day?
Speaker 3 (06:38):
Well it's really funny because you know, any pie that
had any level of detail amongst us judges where we
were like, all these people are really going to regret
this if they're having to bake. Maybe look, people, the
bakers that are producing these pies are producing a lot
of them because pies in fact are quite hard to
make money out of, so you've got to make a
lot of them. So now I think it's still worth it.
(06:59):
I mean, maybe give it a week or two and
then hit out to the Rosedale Bakery and Cafe and
I think you'll be all right and it's worth the trip.
Speaker 2 (07:05):
I mean it really, do you know? I just saw
that photo of the cross section, you know, of the pie,
and I was like, oh my god, it was raggy.
Speaker 3 (07:14):
It was like, what's going on. There's also a little
bit of a Bechamelle sort of song, real scollop. Yeah,
I know, it's ridiculous.
Speaker 1 (07:21):
So good.
Speaker 2 (07:22):
All right, Hey, thank you very much. We will make
sure that amazing sounding recipe for your individual apple pies
is up on the News TALKSB website. Everything from the
show goes up there, you know the deal News talks edb,
dot co, dot inz, forward slash chat for more.
Speaker 1 (07:35):
From Saturday Morning with Jack Tame, Listen live to News
talks 'B from nine am Saturday, or follow the podcast
on iHeartRadio
You're listening to the Saturday Morning with Jack Team podcast
from News Talks.
Speaker 2 (00:11):
That'd be Nicki Wix is our cook and she's here
with us this morning.
Speaker 3 (00:15):
Killed a yeah, whatever, Jacky.
Speaker 2 (00:18):
So you know, do you know that feeling? You were
talking pies, talking apple pies specifically. I was just saying
at the start of the show this morning, I had
one of the you know, those like joyous moments in life,
and they are all too fleeting. When you get home
on a cold night, it's dark outside, you've had a
long day, and then you open the door, and you know,
sometimes when you open the door, you sort of feel
(00:39):
the pressure change a little bit, and so you get
you get hit with a burst of air from inside,
and of course inside it was nice and hot inside
our house. I'd park my bike under the house. I've
been freezing cold. My knuckles were white. And as I
as I pushed open the front door, I was hit
with that sort of change in pressure, and I could
smell the rhubarb and apple tart or rhubarb and apple
(01:00):
crumble that my wife had in the oven, and I
was just like, you know, heaven is a place on earth,
you know, Oh.
Speaker 3 (01:07):
My godness, and she lives in your house.
Speaker 2 (01:09):
Yeah yeah, And she'd be the first to admit she's
not someone who leans into a lot of cooking, is
there a little? But she was just in the mood
ues today she'd gone and got some rhubarb, Oh my goodness,
and a rhubarb and apple crumble.
Speaker 3 (01:22):
Just you know, it's just the best. And at this
time of the year, we don't have loads of fruit
to choose from, do we. But and that's when I
think apples come into their own. You know, there's nothing
like a fresh apple when they when they are just
freshly picked, but they store so well. And and same
with rhubarb, and so you think about those two that
just kind of get us through winters glorious. Yeah.
Speaker 2 (01:43):
So anyway, the point was that it's just it's the
perfect time of year to give the person in your
life that similar wonderful feeling. And I reckon that apple
apple pies could be the way to do it.
Speaker 3 (01:54):
It could be the way to do it. I mean,
this week, you know, we've seen our Supreme Pie of
the New Zealand Supreme Pie Award was announced and it
wasn't an pie, but I thought our listeners could just
go to the Rosedale Bakery and get what did win,
which was this potato topped pie.
Speaker 2 (02:14):
It looks so good. It looks so good with the
kind of grattan in the middle.
Speaker 3 (02:19):
It has a sort of a punched out dome of
gritan in the middle of the whipped potato. There's still
a meat filling under there. Do not fear hints of rosemary,
hints of a roast dinner. Absolutely amazing. I liked the
little stamp because when I first saw it come out,
I thought, oh, you know, that sort of very posh
(02:39):
dish that you can have a piece of bone with
bone marrow in it. Sometimes, you know, they'll put that
in the middle of a pie or or a lambshat
pie that's got the big bone sticking out. It kind
of reminded me of that. But the taste of the
gritan as well as the whipped potato, it was just phenomenal.
It was so great. Far too faffy at home to do,
I've got to say, so I have got quite possibly
(03:01):
the simplest part. And this is a recipe from my mum,
bless her, and there's just you know, there's just nothing
in it other than fruit and pastry and I just
love that, you know, So look, here you go. It
is just an apple pie. And I've made six individual
ones of these in the big sort of Texan muffin tins,
(03:23):
so that's slightly bigger than a muffinton. They're usually quite big.
So you can make a little pie in it, which
is great. Ovens on two hundred degrees which is quite high,
but that's because we're using a short crust pastry. Throw
in an oven tras we want. Of course, always cook
pies on another tray that is nice and hot, because
that gives you that lovely cooked bottom on it, which
is great. And here's what we do with the apples.
(03:45):
I just love this recipe. Kilogram of apples, Granny smith
you just can't go past them. Peel those, slice them up,
don't put the caws in, and then also place a
one cup of water into a saucepan with the lidwn
and gently cook them for about fifteen minutes Jack, and
they'll retain their shape. They won't tune up into a
big fluffy pulp. That's the benefit of cookie with Granny Smiths.
(04:08):
And then you drain those in a colander and reserve
the juice, which you then can boil separately for a
little apple syrup if you'd like. And I really love that.
My mother's recipe specifically says, please note apples do not
need added sugar, as they are sweet enough. And I
love that because I think the temptation would better. What
(04:28):
about the sugar in the air, I don't need it,
You absolutely don't, you know, so I love that. Cool
the apples completely, because you really don't want to be
putting warm filling into a pastry. Roll your pastry out
a little bit thinner than it comes if you're buying
those sheets of sweet pastry, if you're buying a block
or your choice, and fill those that The sweet short
pastry is very short and it doesn't want to be
(04:50):
heated up, So move kind of quickly. And winters a
great time for doing this, because your bench is cold,
your hands are cold. You want to line those big
muffin hole muffinton holes. Patch up any tears or holes
that you know that have happened. It's okay. Fill them
three quarters with the co apple and then cover with
a pastry lid. Pinching the sides, use a really sharp
(05:12):
knife to make a nice little cross on the top,
so that lets the steam out, and then you'll get
a lovely sort of buttery, crispy top. If you like it,
it'll be biscuity rather than soggy. Bake them on the
hot tray for about twenty five minutes, maybe near the
bottom of the oven, so you make sure that that
bottom really does cook. It should be a really lovely
golden color. Having judged those awards this year, I can
(05:32):
say that people tend to even bakers, tend to undercook pastry.
So wait till it really does take on that golden
color because it needs it needs good cooking. And then
take them out of that. You can dust them with
ice and sugar if you like, and then you get
the chance to add anything sweet with them. So a
warm apple pie with ice cream, just a vanilla, just
(05:52):
a vanilla, don't go craapy clouds of whooped cream.
Speaker 2 (05:56):
Or just a little bit of crunch on the side deck.
Speaker 3 (05:59):
I'll grunt you that that's more like a toffee apple
sort of situation. I love it. Maybe a sprinkle of
cinnamon on top of those, and maybe that apple syrup
as well. Just perfect. You're going to love them. That's
my pie of the year.
Speaker 2 (06:12):
Yum, it sounds so good. Hey, do you think have
you tried that? The the old you know, the ultimate
Lardi da? What's the official title? Best? And you know
the best?
Speaker 3 (06:23):
I certainly did. I was part of the judging pen.
Speaker 2 (06:27):
Was something with the judges and stuff.
Speaker 3 (06:28):
No, I absolutely tried it.
Speaker 2 (06:30):
So and obviously you you recommend it. But is it
gonna be one of these situations where we're not going
to be able to get the pie for six months
now because they're going to be sold out every single day?
Speaker 3 (06:38):
Well it's really funny because you know, any pie that
had any level of detail amongst us judges where we
were like, all these people are really going to regret
this if they're having to bake. Maybe look, people, the
bakers that are producing these pies are producing a lot
of them because pies in fact are quite hard to
make money out of, so you've got to make a
lot of them. So now I think it's still worth it.
(06:59):
I mean, maybe give it a week or two and
then hit out to the Rosedale Bakery and Cafe and
I think you'll be all right and it's worth the trip.
Speaker 2 (07:05):
I mean it really, do you know? I just saw
that photo of the cross section, you know, of the pie,
and I was like, oh my god, it was raggy.
Speaker 3 (07:14):
It was like, what's going on. There's also a little
bit of a Bechamelle sort of song, real scollop. Yeah,
I know, it's ridiculous.
Speaker 1 (07:21):
So good.
Speaker 2 (07:22):
All right, Hey, thank you very much. We will make
sure that amazing sounding recipe for your individual apple pies
is up on the News TALKSB website. Everything from the
show goes up there, you know the deal News talks edb,
dot co, dot inz, forward slash chat for more.
Speaker 1 (07:35):
From Saturday Morning with Jack Tame, Listen live to News
talks 'B from nine am Saturday, or follow the podcast
on iHeartRadio
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