Name: Apple Anzac pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 - 8
Ingredients: 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

Apple Anzac pie

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

Serves 6 - 8

Prep

10M

Cook

25M

Total

35M

Ingredients

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

Main

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.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd