Free-Form Apple Pie

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The West Australian. Times are estimated and does not include refrigeration time."

Original recipe yields 10 servings


  • Serving Size: 1 (175.6 g)
  • Calories 339.8
  • Total Fat - 17.3 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 128.5 mg
  • Sodium - 37.1 mg
  • Total Carbohydrate - 42.5 g
  • Dietary Fiber - 3.8 g
  • Sugars - 22.5 g
  • Protein - 6.7 g
  • Calcium - 34.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.1 mg

Step 1

To make the pastry, beat butter, sugar and extract in the bowl of an electric mixer until light and fluffy and add egg and beat until combined.

Step 2

Sift the flours and custard powder together, then gradually add to the butter mixture, beating until combined and then transfer dough to a lightly floured bench, shape into a flat disc and enclose in plastic wrap and refrigerate for about 1 hour, or until firm.

Step 3

Roll out the pastry between two sheets of baking paper to form a 30cm circle and then lift paper onto an oven tray, remove and discard the top layer of paper.

Step 4

Peel and core apples and cut into quarters, then cut into 1cm-thick slices and place in a bowl with the custard powder, sugar and lemon juice, and toss to combine.

Step 5

Spoon mixture into the centre of the pastry, leaving about a 5cm border and using the baking paper as a guide, fold pastry over apple mixture.

Step 6

Cook in a hot oven (200C) for 15 minutes and then reduce oven to moderate (180C) and cook for a further 20-25 minutes, or until pastry is golden.

Step 7

Brush warm jam over pastry and filling and stand for 10 minutes before serving with thickened cream.

Tips & Variations

No special items needed.