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Mascarpone

Apple Anzac pie


American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.

You'll need

For dusting: pure icing sugar To serve: vanilla ice-cream or thick vanilla custard   Anzac biscuit topping 240 gm (1½ cups) wholemeal flour 220 gm (1 cup) firmly packed brown sugar 90 gm (1 cup) rolled oats 40 gm each desiccated coconut and moist coconut flakes (see note) 185 gm butter, softened 90 gm (¼ cup) each treacle and golden syrup 1½ tsp bicarbonate of soda   Stewed ginger apples 6 Granny Smith apples, coarsely chopped 30 gm piece of ginger, thinly sliced 110 gm (½ cup) brown sugar 1 vanilla bean, split and seeds scraped 1 cinnamon quill

Method

  • 01
  • For Anzac biscuit topping, preheat oven to 180C. Stir flour, sugar, oats, and both coconuts in a bowl to combine and make a well in the centre. Melt butter in a small saucepan over medium heat with treacle and golden syrup, add 2 tbsp cold water and stir until combined (1-2 minutes), then stir in bicarbonate of soda (1-2 minutes; be careful, mixture will froth up). Stir treacle mixture into dry ingredients. Shape mixture into a large 25cm disc on a baking tray lined with baking paper and refrigerate to chill and firm (at least 30 minutes).
  • 02
  • For stewed ginger apples, combine ingredients in a saucepan over medium heat with 2 tbsp of water and stir occasionally until apples are tender (10-12 minutes). Spoon into pie dish or baking dish with a capacity of about 1-1½ litres, cover with Anzac biscuit topping, pushing sides into dish to enclose and bake until topping is golden brown and crisp and apples are tender and bubbling (15-20 minutes). Dust with icing sugar and serve hot with scoops of vanilla ice-cream or custard.
Note Moist coconut flakes are available at select supermarkets.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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Apr 2015

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