Spiced apple and golden syrup pie

Spiced apple and golden syrup pie

The Pie Project
Kirsten Jenkins

This pie reminds me of a really good British pudding, a great one you get from a proper pub lunch. The apples are slightly spiced and are rich and sweet with the toffee flavour of golden syrup, and it is topped with crisp buttery bread – think a crispy bread and butter pudding. — Kirsten


Quantity Ingredient
150g unsalted butter
1.5kg apples, peeled, cored and roughly chopped
110g caster sugar
250g golden syrup
1/2 teaspoon ground cardamom
1 1/2 teaspoons ground allspice
300ml thick cream
1 teaspoon natural vanilla extract
1 loaf pane di casa, crusts removed, torn into 1 cm and 2 cm pieces, (550 g crumbs)
100g pecans, chopped
1/2 teaspoon fine sea salt
vanilla ice cream, to serve


Quantity Ingredient
200g plain flour
1/4 teaspoon fine sea salt
55g caster sugar
125g unsalted butter, chopped
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes


  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Shape into a rough disc and wrap in plastic wrap. Chill for 3 hours.
  3. Roll out the pastry on a lightly floured work surface to a circle with a thickness of 3 mm. Line a 22 cm cast-iron ovenproof frying pan or pie dish with the pastry. Chill for 1 hour.
  4. Meanwhile, make the pie filling. Melt 50 g of the butter in a large deep saucepan over medium heat. Add the apples, sugar, golden syrup, cardamom and allspice and cook, stirring, for 15 minutes or until the apples are tender. Remove from the heat and stir through the cream and vanilla, then leave to cool completely.
  5. Melt the remaining butter and combine with half the breadcrumbs and the pecans in a bowl with the salt, using your hands to make sure the breadcrumbs are completely coated in the mixture. Stir the remaining breadcrumbs through the apple mixture.
  6. Preheat the oven to 180°C. Pour the apple mixture into the pastry case and top with the nutty bread mixture. Bake for 45 minutes or until the pastry and breadcrumbs are a dark golden colour. Remove from the oven and rest for 30 minutes before serving with ice cream.
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