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Savour the seasonal abundance of fresh produce in these homely puddings and preserves
Apple Sour Cream Pie
 This rustic pie has a simple pastry made with ground almonds to give it texture and substance.
Pastry:
140g butter
100g caster sugar (plus extra for sprinkling)
340g flour
2 small eggs, lightly beaten
50g ground almonds
1/4 - 1/3 cup milk (plus extra for brushing pastry)
Filling:
1kg (6-7) Granny Smith apples
1/2 cup sugar
1/2 cup (150g pottle) sour cream (not fat-reduced)
1/2 - 1 teaspoon mixed spice
1 tablespoon cornflour
Pastry: Place butter, caster sugar and flour in a food processor and pulse until mixture resembles coarse breadcrumbs. Add eggs, ground almonds and milk and pulse until mixture forms a soft ball. Wrap in plastic and chill for at least 30 minutes.
Filling: Heat oven to 180 degC. Peel, core and slice apples into quarters then slice each quarter into 4 wedges.
Combine sugar, sour cream, mixed spice and cornflour in a large bowl, stirring until well combined. Add apples and toss to coat with mixture.
Roll out two-thirds of the pastry between 2 sheets of baking paper or plastic wrap and line a 24cm round, reasonably deep, metal pie dish. Fill with apple mixture.
Roll out remaining pastry to make a lid and leaf decorations, if desired. Place on top of pie and crimp edges to seal. Brush top with milk and sprinkle lightly with caster sugar.
Bake 50-60 minutes until golden and risen. Serve warm with runny cream or ice cream.
Serves 6-8
Watercress and Pine Nut Pesto
We used New Zealand-grown Pinoli pine nuts to make this beautiful bright green pesto (see pinoli.co.nz).
 1/4 cup olive oil 2 cloves garlic, peeled and finely sliced 70g pine nuts 1 teaspoon flaky sea salt 50g trimmed fresh watercress 50g baby spinach 1 teaspoon finely grated lemon zest 50g freshly grated parmesan
Heat the oil in a medium saucepan and add garlic, pine nuts and salt. Saute 2-3 minutes until toasted and fragrant then remove from the pan and allow to cool for 10 minutes.
Place watercress and spinach in a food processor and pulse to break down. Add warm oil and nuts along with lemon zest and parmesan and blend to a smooth paste. Add a little extra olive oil if necessary to achieve desired consistency.
Makes about 1 cup
Story: Jo Wilcox
Photographs: Aaron McLean
Stylist: Claudia Kozub
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