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Golden syrup apple pie
Golden syrup apple pie
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulge in a decadent sticky golden syrup surprise inside this irresistible pie.
Ingredients:
  • 625.00 ml plain flour
  • 4.00 gm baking powder
  • 2.40 gm fine sea salt
  • 170g unsalted butter, chilled, chopped
  • 40.00 gm caster sugar
  • 1 egg (see notes)
  • 40.00 gm chilled water
  • 33.00 gm almond meal
  • 1 egg white, lightly beaten
  • 13.50 gm white sugar
  • 25g butter
  • 221.10 gm golden syrup
  • 1.2kg apple
  • 10.00 gm cornflour
  • 1.25 gm ground cinnamon
Instructions:
  • In a large, deep frying pan over medium heat, melt butter. Add sugar, golden syrup, and apple. Cook for 4 minutes, stirring occasionally, until apples are just tender and release their natural juices. In a small bowl, blend cornflour with 2 teaspoons of cold water until smooth. Add cinnamon and cornflour mixture to the apples. Stir well and cook for 1 minute until the sauce thickens and coats the apples. Transfer apples to a bowl and let cool to room temperature.
  • Combine flour, baking powder, salt, butter, and caster sugar in a food processor until fine crumbs form. Add egg and water, and process until the mixture just comes together (dough may still seem crumbly). Transfer the dough to a flat surface and knead until smooth. Divide the dough, pressing ²⁄³ into a 2cm-thick disc and the remaining ¹⁄³ into a separate 2cm-thick disc. Wrap both discs in plastic wrap and refrigerate for 20 minutes.
  • Preheat your oven to 200C/180C fan-forced with a baking tray on the lowest shelf.
  • Roll out the larger dough disc between two sheets of baking paper until it's 4mm thick and forms a 25cm round shape. Gently place the pastry into an 18cm (base), 22cm (top), 4cm-deep pie plate without removing the excess pastry. Sprinkle almond meal over the base, then fill with the cooled apple mixture. Roll out the smaller dough disc between two sheets of baking paper until it's 3mm thick and forms a 22cm round shape. Carefully place it over the apples in the plate. Fold the excess pastry up and over to seal the edges. Brush the top of the pie with egg white and sprinkle with white sugar. Using the tip of a knife, lightly score the pastry a few times at the center.
  • Place the pie on a hot tray in the oven for 20 minutes. Lower the temperature to 180°C/160°C fan-forced and bake for an additional 25 minutes, or until golden and bubbling. Allow the pie to stand for 20 minutes before serving. Enjoy with ice-cream, custard, or cream as desired.

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