• Prep time
  • Cooking
  • Serves


  • 2 sheets PAMPAS Shortcrust Pastry, thawed
  • 6-8 (1kg) granny smith apples
  • 1 lemon, juiced
  • 50g butter, diced
  • ⅓ cup caster sugar
  • 1 cinnamon stick
  • 1 clove
  • 1 egg, lightly whisked with 1 tbsp water
  • 2 tsp caster sugar, extra for sprinkling


  • Peel and core apples, cutting into eighths. In a saucepan, mix with the lemon juice over medium heat
  • Add the butter, sugar, cinnamon stick and clove to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.
  • Pre-heat oven to 200°C (180°C fan-forced). Press one of the pastry sheets into a lightly greased round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Cut the second pastry sheet into 3cm wide strips.
  • Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture to form a lattice pattern. Brush with egg wash and sprinkle with half the additional sugar. Bake for 35 minutes until pastry is golden and sprinkle with remaining sugar. Serve warm with ice-cream or cream.