Located in Sydney's Surry Hills, Jillian's Cakery create fresh hand-made cakes & treats for birthdays, special occasions, and corporate events. Here is an exclusive recipe from Jillian herself for Southern style apple pie. 


  • 2 Store bought frozen pie shells (Jillian makes her own pastry but for simplicity store bought are a great easier option)

  • 6large Granny Smith apples (peeled, cored, sliced thinly)

  • ½ cup caster sugar

  • Juice one lemon

  • 1T cinnamon

  • 1t mixed spice


  • Pastry prep:

  • 1.

    Preheat oven to 200°C and blind bake* one of the pie shells for 10mins - cool completely.

  • 2.

    Take the other raw pastry shell out of the pie pan and lay it on a floured bench top. Cut long straight strips of pastry, which will serve to be your lattice for the top of your pie!

  • Filling prep:

  • 1.

    Bring oven temperature back down to 180°C.

  • 2.

    Peel, core and thinly slice apples and place in a large bowl.

  • 3.

    Put in the next 4 ingredients into the apples and together. Let it macerate while preparing your pie shell.

  • 4.

    Pile the apple mixture into cooled pie shell and top with latticed* pie dough.

  • 5.

    Generously brush the top with egg wash and sprinkle liberally with raw sugar.

  • 6.

    Bake for 30 -45 minutes or until golden brown.

Nutritional information

Nutritional analysis per serving (12 servings)

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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*1 blind bake (or pre-bake) means to cook an empty pastry shell before you fill it with your apples to prevent your pastry bottom from going soggy.

*2 lattice is a method of criss-crossing pastry to resemble a latticed pattern. Don’t make it too hard, just lay strips all one way across, then lay another layer of pastry strips down in a cross pattern on top. Easy Peasy!

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