The Great Australian Bake Off

Liesel from The Great Australian Bake Off shares her Nanna's pastry secrets in this delicious recipe.


  • Nanna’s pastry

  • 113g unsalted softened butter

  • 2 table spoons caster sugar

  • 1 egg

  • 2 teaspoons vanilla essence

  • 1 ½ cups self raising flour

  • Pate sucree

  • 1kg plain flour

  • 600g unsalted cold butter, cubed

  • 4g salt

  • 4 eggs, beaten

  • 250g caster sugar

  • 200g ground walnuts

  • Pate sablee

  • 200g unsalted softened butter

  • 125g pure icing sugar

  • 2 egg yolks

  • 250g plain flour

  • 1 lemon, zested

  • 5g baking powder

  • Fillings

  • 2kg Pink Lady apples

  • 2 kg Granny Smith apples

  • Traditional

  • Two teaspoons ground cinnamon

  • 4 tablespoons caster sugar

  • Quince and ginger

  • 4 fresh quinces

  • ½ cup quince paste

  • 2-4 teaspoons ground ginger

  • 6 tablespoons caster sugar

  • Fig, walnut and honey

  • 1 ½ cups dried figs

  • ½ cup fortified liqueur (such as Pedro xXminez, port etc)

  • 1 cup honey (Jarrah)

  • Decorations

  • 5 pink lady apples

  • 5 tablespoons caster sugar

  • 2 teaspoons ground cinnamon

  • 3 cups apricot jam

  • 400g white sugar

  • 4 tablespoons golden syrup

  • 1 teaspoon white vinegar


  • 1.

    For this recipe use fluted pie tins with loose bases 1 x 28cm diameter, 1 x 20cm diameter, 1 x 10cm diameter.

  • 2.

    For Nanna’s pastry, preheat oven to 160°C fan forced, beat butter and sugar in mixer with paddle attachment until smooth. Add egg; beat. Add vanilla; beat. Add flour; mix to smooth dough and knead lightly. Wrap in plastic and chill for 30 minutes. Roll out for traditional pie, line a well-greased 6 inch diameter pie tin. Make sure you have two strips of baking paper forming a cross in the base of the tin so you can later lift the pie out. Fill with filling, top with Sablee pastry; bake.

  • 3.

    For Pate Sucree, preheat oven to 160°C fan forced. Using paddle attachment in mixer, rub butter into flour and salt until resembles breadcrumbs. Make a well in the center, pour in sugar and egg, mix well into smooth dough. Divide dough in half, knead walnuts into half. Wrap both in cling wrap and refrigerate for 30 minutes. Roll out the pastry to about 2-3mm thickness and line a well-greased 9 inch pie tin, making sure you have two strips of baking paper forming a cross in the tin so you can later lift the pie out. Fill the pastry with filling and use long rectangles of excess pastry to make a lattice for the top of the pie, making sure to seal the edges. Bake for approximately 30-40 minutes. Repeat process for fig, honey and walnut filling in an 11 inch pie tin with the walnut dough, and instead of a lattice topping just a smooth pastry cover.

  • 4.

    For Pate Sablee, cream butter and sugar with paddle attachment in bowl. Add yolks, zest and beat. Knead in flour and baking powder, wrap the smooth dough in cling wrap and refrigerate for 30 minutes. Roll out and cut out hearts for topping the traditional pie filling. Layer the hearts over the filling however you desire and bake for approximately 20-25 minutes or until golden brown.

  • 5.

    For the filling, peel, core and chop all apples. Cook on low heat in large saucepan until softened, drain. Separate into half, then halve one of the halves again (to have three portions). Chill in the fridge until cold.

  • 6.

    For traditional, add cinnamon and sugar to quarter of the apples.

  • 7.

    For quince and ginger, peel, core and slice the quinces into chunks the same size as the apple pieces. Poach in a medium saucepan with ½ cup sugar until pink and soft. Drain and chill. Chop quince paste into small pieces, toss through quarter of the apples with quince slices, adding ginger and sugar to taste.

  • 8.

    For fig, honey, walnut, soak figs in boiling water and ½ cup liqueur until re-hydrated, then squeeze excess moisture and add to half the apples with honey to taste.

  • 9.

    Assembly: stack the cold pies on top of each other (fig – quince – traditional) and decorate. Make sure your pies are cold, or else you’ll end up with one massive Super Pie like I did! On second thought, maybe don’t try to stack these pies… unless you like a challenge.

  • 10.

    Decorations, using extra pastry, roll out approximately 10 long thin rectangles (approximately 30cm x 3cm). Halve and core three apples, slice thin slices and arrange along pastry strips with the skin at the top, rolling up to form small “roses”. Bake in small muffin tray in moderate oven for 10-20 minutes or until crisp. With remaining apples, peel and use a small melon baller to create balls of apple. In a small deep saucepan, cook sugar and 100ml water until dissolved, stir in vinegar and syrup then boil to 150°C using sugar thermometer. Dip apple balls into toffee and allow to set on baking paper (mini toffee apples). Make edible leaves and other decorations from leftover pastries, bake and use to decorate pies. Use warmed sieved apricot jam to glaze pies. Decorate pies with apple roses, toffee apples and whatever else you desire.

Nutritional information

Nutritional analysis per serving (58 servings)

  • Energy 430kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 4g
  • Carbohydrate 69g
  • Sugar 40g
  • Sodium 51mg

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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