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Golden Apple Pie
A Lambert Produce Recipe

Golden Apple Pie Recipe

When you bite into this pie not only will you taste perfectly cooked apples with a golden syrup sauce but you’ll also be transported back to your grandma’s kitchen table!





  • 2½ cups plain flour
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 170g unsalted butter, chilled and chopped
  • 2 tbsp caster sugar
  • 1 egg
  • 2 tbsp chilled water
  • ⅓ cup almond meal
  • 1 egg white, lightly beaten
  • 3 tsp white sugar


Golden Syrup Sauce Apples

  • 25g butter
  • 1 tbsp brown sugar
  • ⅔ cup golden syrup
  • 7 Granny Smith apples, peeled, cored, and thinly sliced
  • 1 tbsp cornflour
  • ½ tsp ground cinnamon


1. To make the golden syrup apples, melt the butter in a large, deep frying pan over medium heat. Once the butter is melted, add the sugar, syrup, and apples to the pan. Cook, stirring occasionally, until the apples are becoming tender and all of their natural juices are released. In a small bowl, combine the cornflour with 2 teaspoons of cold water until smooth. Add the cinnamon and cornflour mixture to the apple mixture and stir to combine. Cook until the sauce is very thick and coats the apples completely. Transfer the apples to a bowl and let them cool to room temperature.

2. For the pastry, process the flour, baking powder, salt, butter, and caster sugar together until fine crumbs form. Then, add the egg and water. Process until the mixture just comes together. Note that the dough will still look crumbly. Place the dough on a flat surface and knead until it comes together and is smooth. Mould ⅔ of the dough into a 2cm-thick disc and wrap with plastic wrap. Press the remaining ⅓ of the dough into a 2cm-thick disc and wrap separately. Refrigerate both discs for 20 minutes.

3. Preheat oven to 200°C (180°C fan-forced) and place a baking tray on the lowest shelf.

4. Between two sheets of baking paper, roll out the larger dough disc until it is 4mm thick and 25cm round. Then, line an 18cm base, 22cm top, and 4cm-deep pie plate with the pastry, making sure not to trim any excess pastry. Sprinkle almond meal over the base and fill with the cooled apple mixture.

5. Roll out the smaller dough disc between sheets of baking paper until it becomes a 3mm-thick, 22cm round disc. Place it over the top of the apples in the pie plate. Fold the overhanging pastry from the bottom up and over the top piece of pastry to seal the edges together. Brush the top of the pie with the egg white and sprinkle with white sugar. Using a knife, score the pastry a few times at the center to allow steam to escape.

6. Bake the pie on the hot tray in the oven for 20 minutes. After 20 minutes, reduce the oven temperature to 180°C (160°C fan-forced). Bake for a further 25 minutes or until golden and bubbling. Let the pie stand for 20 minutes before serving. Serve with ice cream, custard, or cream, if desired.