The Great Australian Bake Off

You know you want to eat this pie! There's only one way to try it - bake it! 


  • For the Pastry

  • 250g plain flour, extra for dusting

  • 50g pure icing sugar 

  • 125g cold unsalted butter, extra for greasing pie dish 30g extra for greasing

  • 1 egg

  • Pinch of salt 

  • 1/4 cup of milk for glazing

  • For the Pie Filling

  • 20 Granny Smith apples, chopped

  • 1½ cups pitted prunes

  • 2 lemons

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 cup dark brown sugar

  • 1/2 cup vino cotto

  • 1/2 cup Pedro ximinez

  • 1 tablespoon of corn flour gluten free

  • For the Crème Anglaise

  • 250ml thickened cream

  • 250ml milk

  • 5 egg yolks

  • 100g caster sugar

  • 1 vanilla bean

  • Icing sugar for dusting at the end


  • Pastry:

  • 1.

    Sieve flour into food processor

  • 2.

    Cube butter and add to processor as well as sugar and a pinch of salt

  • 3.

    3.pulse until the mix resembles breadcrumbs

  • 4.

    Add the egg until it forms a ball

  • 5.

    Cover in cling wrap and leave to rest in the fridge

  • 6.

    Roll out on a floured surface

  • Filling:

  • 1.

    Pit the prunes and leave to soak in the vino cotto and Pedro ximinez while peeling and coring the apples

  • 2.

    Slice the apples

  • 3.

    Place prunes into a saucepan and reduce the alcohol. Mix in apples, lemon, spices and corn flour

  • 4.

    Spoon into pastry case and top with rolled pastry.

  • 5.

    Using a leaf cutter, cut leaves from shortcrust and arrange, starting from the edge and working your way to the centre. Be sure to use a little egg wash to bind all the leaves, filling the gaps. Egg wash the whole top once finished

  • 6.

    Bake at 180C for around 1 hour, making sure the top is lovely and golden

  • 7.

    For the crème anglaise:

  • 8.

    Place milk, cream and vanilla in a saucepan (split the vanilla bean in half, scraping the seeds into the saucepan and including the bean itself) and bring to simmering point

  • 9.

    In a large bowl whisk together the sugar and egg yolks, making sure the mix is pale, thick and glossy

  • 10.

    Whisk in a third of the hot milk, ensuring there are no lumps. Add the rest of the milk and cream and then transfer back to the saucepan over a medium heat

  • 11.

    Stir constantly with a wooden spoon until it coats the back of the spoon and is thick

  • 12.

    Sieve the anglaise and then pour into a serving jug

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 338kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 55g
  • Sugar 35g
  • Sodium 35mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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