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Apple Anzac pie

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

By Jerrie-Joy Redman-Lloyd
  • 10 mins preparation
  • 25 mins cooking
  • Serves 6 - 8
  • Print
Apple Anzac pie


  • 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


  • 1
    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).
  • 2
    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.