New season’s West Australian apples are an absolute joy! Aside from the traditional sweet pies, this quick savoury open-style pie relies on the wonderful paring of cheese with apple.
1 ¼ cups plain flour
120 g cold unsalted butter, diced
½ tsp salt
¼ cup plain yoghurt
¼ cup sour cream
1 tbsp grainy mustard
½ cup Parmesan, finely grated
2 Granny Smith apples
1 tsp brown mustard seeds
1 tbsp chives, finely chopped
1 tbsp fresh dill tips
freshly cracked black pepper
Preheat oven to 180˚C.
Place the flour, butter and salt in a food processor and process until the texture of coarse breadcrumbs.Add the yoghurt and process until the pastry just starts to form but is not yet a mass.
Turn out onto a floured bench, press together, wrap in glad wrap and refrigerate for 10 minutes.
Mix the sour cream, grainy mustard and ¼ cup grated Parmesan together in a small bowl.
Leaving the skin on and whole, thinly slice the apples crossways.
Roll the pastry on a floured bench to a large circle ½ cm thick and lay on a lined baking tray. Spread the sour cream mix on top, leaving a 5 cm border. Lay the apple slices on top, overlapping as you go. Sprinkle over the remaining ¼ cup Parmesan and brown mustard seeds.
Bake 25 – 40 minutes until golden.
Serve garnished with chopped chives and fresh dill.