The Great Australian Bake Off

Filled with fruit and spiced nuts, this incredible pie recipe is a must try at home.


  • Pastry

  • 500g cake flour

  • 250g salted butter room temp

  • Chilled water with a squeeze of lemon juice

  • 1 lemon

  • 30g salted butter, for greasing

  • Fruit Filling

  • 12 large granny smith apples; peeled, cored and quartered

  • 6 tbs clover honey

  • 120g unsalted butter

  • Juice 1/2 of a lemon

  • Spiced Nut Filling

  • 250g Californian walnuts

  • 1 tsp ground cinnamon

  • 2 tbs clover honey

  • Equipment

  • Glass pie plate or loose bottom pie tin; 19.5cm base measurement; 24cm top measurement; 4.5cm deep


  • Pastry:

  • 1.

    Grease pie dish/tin well with butter

  • 2.

    Mix flour and butter using stand mixer and beater attachment until butter fully incorporated

  • 3.

    With mixer on low speed, gradually add about a tbsp of acidulated water until mass forms (about 4 or 5 should do)

  • 4.

    Divide pastry into 2/3 and 1/3 portions, flatten and shape into discs and wrap in plastic

  • 5.

    Refrigerate for at least 30 minutes before using

  • Fruit Filling:

  • 1.

    NOTE: will need to do this in 2 very large fry pans for fast method on stove top or 2 large rectangular lasagne dishes for slow oven method

  • 2.

    Divide the butter and honey between the 2 pans and melt over medium heat

  • 3.

    Divide the apple quarters between pans and sprinkle over lemon juice

  • 4.

    Cook the apples until they break down completely

  • 5.

    Continue cooking to remove as much moisture as possible while caramelising to a nice amber coloured paste

  • 6.

    Remove from heat and cool quickly

  • 7.

    Reserve until ready to assemble pie

  • Spiced Nut Filling:

  • 1.

    Blitz walnuts in a processor or blender for a few seconds to break down into crumbs

  • 2.

    Transfer to a bowl and stir through cinnamon and honey to form a short paste-like consistency

  • 3.

    Reserve until ready to assemble pie

  • Egg Wash:

  • 1.

    Whisk together 1 egg yolk with a splash of cream, a pinch each of salt fine table

  • Assembly:

  • 1.

    Roll pastry on floured surface until about 3mm or so thick and leave to rest for a few minutes before proceeding

  • 2.

    Carefully roll up pastry around rolling pin and unroll over pie plate; allowing it to drape to minimise breakage

  • 3.

    Press pastry into corners and ensure nice even coverage of plate without any holes and air bubbles

  • 4.

    Let rest for 5 or 10 minutes (time allowing) to minimise shrinkage

  • 5.

    Meanwhile roll out remaining 1/3 pastry in the same way to create pie lid

  • 6.

    Deposit cooled apple honey paste in a pile in the centre of the prepared pie shell then gradually spread it out towards the sides in a thick even layer (this will ensure no air pockets which could affect finish)

  • 7.

    Crumble over the walnut honey paste to evenly distribute across the apple filling

  • 8.

    Firm down the crumble and level using hand

  • 9.

    Brush edges with egg wash

  • 10.

    Carefully transfer lid pastry to cover and before crimping edges, ensure pastry is pressed against the filling removing any air pockets

  • 11.

    Press/crimp edges to seal

  • 12.

    Trim surplus pastry and neaten ragged edges with fingers

  • 13.

    Brush top liberally with egg wash

  • 14.

    Wait a couple of minutes and repeat egg wash

  • 15.

    Place pie in centre of a lazy susan or rotating cake stand

  • 16.

    Using a steady (and stationary) hand, score concentric circles using a dining forks' tines by holding the fork upright and perpendicular to the pie edge; pressing down so as just to scrape the egg wash off the pastry while rotating the pie - do this about 1cm in from the outer edge, then do another set at the centre of the pie

  • 17.

    Carefully score radiating lines between the two sets of concentric rings

  • 18.

    Bake at 200C for 45 minutes (180-190 fan forced) until egg wash is dark, golden and glossy - checking that the base is also cooked (no soggy bottoms!)

  • 19.

    Remove from oven and let cool initially on cake rack then transfer to fridge/freezer if time limited or allow to cool at room temp if plenty of time (this is preferred so as to keep the pastry tender and prevent fat from seizing and sticking to the dish)

  • 20.

    Carefully place a flat plate or alike on top to invert - removing the pie plate (all going well, pastry shell should hold without issue)

  • 21.

    Carefully place presentation plate on top and invert - crossing all bits hoping that it doesn't collapse


This recipe has not been edited or tested by the Bake Off Food Department

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