Maureen’s Apple Pie

This Apple pie recipe is a favourite of the Newton and Giblett families, orchardists in Manjimup, WA 


1 cup raw sugar
175g self raising flour
80g plain flour
225g unsalted butter, softened
1 large free range egg
3 tbsp milk
5 Granny Smith apples
squeeze of lemon juice
1 cinnamon stick (optional)
2 tbsp sugar, additional for dusting


Pre heat oven to 180C.


  1. Peel and core 5 apples, then cut each into eight pieces.
  2. Place apple pieces in a heavy based saucepan with 50g unsalted butter, ½ cup sugar, a squeeze of lemon juice to stop the apples from browning and a cinnamon stick.
  3. Cook over medium heat until just softened but still holding their shape. Set aside to cool.
  4. In a food processor, process both flours, ½ cup sugar and the remaining unsalted butter until the mixture resembles fine breadcrumbs.
  5. Add the egg and milk and pulse to combine.
  6. Remove from the processor and gently press the pastry into a well greased pasty tin – working as evenly as possible as the pastry is quite delicate.
  7. Place in the fridge to rest for ½ an hour, and wrap the leftover pastry in plastic wrap until needed.
  8. Blind bake the pastry base in the oven until golden, approximately 30 minutes.
  9. Arrange the apple slices over the base of the pastry shell, discarding the cinnamon stick.
  10. Roll out a disc of the reserved pastry on a well-floured surface and lay over the top of the apples.
  11. Tuck the sides in and sprinkle a little additional sugar over the pastry before baking for 30-40 minutes, or until golden brown.
  12. Serve warm with custard, pouring cream or ice cream.


60-70 Minutes