Steve’s Apple Pie
Over 30 years ago, Beechworth Honey co-founder and chief beekeeper Steve Goldsworthy learnt to bake this apple pie alongside his grandmother. It quickly became a cherished Goldsworthy family favourite and a constant request at every gathering. Now, Steve is sharing this timeless recipe. The slow-cooked apple filling is naturally sweetened with Red Gum Honey for a unique flavour you can’t get with sugar. Paired with a soft, shortbread and cake-like crust rather than a traditional flaky pastry, it yields a melt-in-your-mouth finish that’s as comforting as it is easy to make.
Ingredients
Filling
- 8 Granny Smith apples
- 1/4 cup Bee Fruity Red Gum Honey
- 1/3 cup water
Pastry
- 3 cups self raising flour (sifted)
- 1/2 cup caster sugar
- 200 g butter (melted and slightly cooled)
- 1 egg (beaten)
- 100 ml thickened cream
Instructions
- Preheat oven to 180°C fan-forced. Grease a 25cm x 3.5cm deep pie dish with butter.
- Peel, core and slice the Granny Smith apples into thick wedges, about 1cm thick.
- Place the apple in a large pot with the honey and water. Cover and cook over medium heat until slightly soft.
- Remove from heat and let the filling cool completely before assembling, a hot filling will melt the pastry base.
- While the apples are stewing, lightly mix the self-raising flour and caster sugar in a large bowl.
- Add the beaten egg and melted butter to the dry ingredients. Gradually add the thickened cream, until you reach a soft, playdough-like texture.
- Shape the dough into a disc, wrap, and refrigerate to firm up for 30 minutes before rolling.
- On a well-floured surface, roll out two-thirds of the dough to about 5mm thick, or until there is enough to cover the base and sides of the pie dish. This is a sticky dough, so flour the surface well. Gently press into the base and sides of the dish. Trim any excess.
- Spoon the cooled apple filling evenly into the pastry shell, pouring over a little of the remaining honey syrup from the pot.
- Roll out the remaining pastry, place over the top, and crimp or press the edges with a fork to seal. Trim any excess. Cut a cross in the top to let steam escape.
- Bake for 30 minutes, or until the crust is golden brown.
- Remove the pie from the oven and let it rest before slicing. This allows the filling to set and makes it easier to cut cleanly. Serve with vanilla ice cream.
Nutrition
Calories: 446 kcalCarbohydrates: 77 gProtein: 8 gFat: 14 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.003 gCholesterol: 59 mgSodium: 46 mgPotassium: 311 mgFiber: 5 gSugar: 42 gVitamin A: 632 IUVitamin C: 9 mgCalcium: 70 mgIron: 1 mg
FEATURED
Bee Fruity Red Gum Honey Jar 350g
Red Gum Honey is a bright light amber to pale amber colour and has delicious aromas of sweet honey and the Australian bush after rain. It is full-bodied and has a refreshing fruity eucalyptus flavour with a medium sweetness. Moderately quick to crystallise.
