Preparation time is 45minutes
Cook time is 1hours 15minutes
Total time is 2hours
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
- 1tablespoons brown sugar coffee crystals
- plain flour (for dusting)
- thickened cream (to serve)
- 50grams butter (chopped)
- 1kilograms Pink Lady or Jazz apples (thinly sliced)
- 1/3 cup shredded coconut
- 1 lemon (zested)
- 1/2 cup golden syrup
- 1/3 cup quick oats (plus extra to decorate)
- 1 free range egg (lightly beaten)
- 2tablespoons brown sugar
- 2 sheets shortcrust pastry (thawed)
Method
Step 1 of 3
Place syrup, sugar and butter in a large saucepan and cook over medium heat for 3 minutes or until sugar has dissolved. Add apple and cook for 10 minutes or until just softened. Remove from heat. Stir through oats, coconut and zest. Cool.
Step 2 of 3
Meanwhile, grease a 25 x 4cm pie dish. Dust a clean work surface with flour. Roll out 1 pastry sheet to a 35cm square and use to line base of pie dish, leaving a 5mm overhang. Fill with cooled apple mixture. Top with remaining pastry sheet, pinching edges of sheets together to seal. Using a small round cookie cutter, cut a hole in centre of pie. Refrigerate for 20 minutes or until firm.
Step 3 of 3
Meanwhile, preheat oven to 190°C. Brush pie with egg, then scatter over sugar crystals and extra oats. Bake for 1 hour or until pie is golden and bubbling through centre. Remove from oven and stand for 15 minutes. Cut into slices and serve warm.
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