The Great Australian Bake Off

Filled with apple and pear and topped with pink lady apple, this pretty pie is a must try. 


  • Pastry

  • 4 cups plain flour

  • 1 cup custard powder

  • ½ cup cornflour wheaten

  • ½ cup pure icing sugar

  • 300g salted butter

  • 2 tsp baking powder

  • 2/3 cup (180ml) water

  • Apple and Pear filling

  • 1.5kg pink lady apples

  • 1.5 William pears (left to soften and ripen until golden yellow – almost over ripe)

  • 2 tsp caster sugar (depending on the sweetness of the apples)

  • ¼ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • 3-4 tsp wheaten corn flour mixed with 2 tsp water (used to thicken pears)

  • 1 lemon

  • Topping

  • Milk (to baste top of pastry)

  • 4 tbs normal granulated sugar

  • ¼ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • 600ml thickened cream

  • 3 small pink lady apples (sliced thinly across the apple to get nice round shapes)

  • 5 wooden pointed end tooth picks

  • Gold glitter for decoration

  • Sugar Syrup

  • 100g caster sugar

  • 100ml water

  • Toffee

  • 70g glucose liquid

  • 500g caster sugar

  • 200ml water

  • Equipment

  • 27cm x 4cm in diameter top of tin measurement high wall pie dish

  • Ravioli cutter

  • Heart shaped small biscuit cutter


  • Pastry:

  • 1.

    Add all dry ingredients into a Mixmaster with the paddle attachment and mix in butter until it resembles fine bread crumbs

  • 2.

    Add water and mix until it forms a ball

  • 3.

    Don’t over mix

  • 4.

    Refrigerate for approx. 30 minutes

  • 5.

    Evenly roll out pastry to 8mm thick and using a rolling pin gently line tin with pastry

  • 6.

    Fill with cold apple and pear mixture

  • 7.

    Brush edges with milk and place pie lid on and crimp edges

  • 8.

    Decorate as desired with left over pastry cut with a heart cutter and a ravioli cutter

  • 9.

    Brush with milk and sprinkle over the cinnamon, nutmeg, cloves and the sugar

  • 10.

    Bake in 180C oven for 40-50 minutes

  • 11.

    Allow to cool for 30 minutes before removing from tin

  • 12.

    Apple and Pear Filling

  • 13.

    Peel and core both apples and pears

  • 14.

    Cut into small cubes

  • 15.

    Boil down for 15-20 minutes

  • 16.

    Add spices and corn flour to thicken (sometimes needs more corn flour depending on consistency)

  • 17.

    Leave to cool before placing into pie dish

  • 18.

    Sugar syrup

  • 19.

    Bring the water and sugar to the boil

  • 20.

    Add apples for a couple of minutes until tender

  • 21.

    Place on a paper towel

  • 22.

    Shape into a flower and hold together with toothpick

  • 23.

    Dip into toffee and allow to set

  • Toffee:

  • 1.

    Melt the sugar, glucose and water and boil until golden brown


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

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