Piper Apple Pie Recipe


Makes 1 x 10" Pie


7-8  Large Apples 

25gm White Sugar

Juice from 1 Lemon

Sugar Mixture –

70gms Raw or Brown Sugar

15gms Flour

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt (Half as much if table salt) 

 Milk or egg for wash, and 1T raw or demerara sugar

Two Sheets of Butter Flakey Pastry

Peel, core and slice your apples and place in a bowl.  Slices should be approximately 1/2cm thick and weigh around 900gm.  Sprinkle the lemon juice and white sugar over the apples, toss to evenly coat, and set aside to juice for about 10 minutes.

Line a 10" pie pan with a sheet of pastry.  Push the pastry gently into the bottom of the pan.  Trim the outside edges leaving at least a 3cm overhang.  Then put it in the fridge until you are ready to fill the pie.

In a separate bowl add the raw or brown sugar (your choice), flour, spices and salt.  Stir until everything is well combined.  

Add the sugar mixture to the sliced apples and toss to coat everything evenly.

Take the apple slices and layer them flat into the pastry-lined pie shell.  Fit them closely together and heap them up into the center of the pie.  

Wet the edges of the pastry base, then take your final sheet of pastry and lay it on top of the apples.  Trim to match the bottom sheet of pastry.  Press the two pastry edges gently together, then finish the edge by tucking the extra pastry under itself, and crimping with your fingers or with a fork.  Cut some large vent holes in the top of the pastry for steam, and place the whole pie in the freezer for at least 20 minutes.

Preheat your oven to 220’C. Place the oven rack at the bottom rung of the oven. Be sure to 

When the pie pastry is firm to the touch and very cold, brush with milk or an egg wash, and sprinkle lightly with raw or demerara sugar.  Place in the oven on the bottom rack.

Bake for 20 minutes at 220’C, then drop the temperature to 190’C and move your rack to the center of the oven and continue baking for another 45-55 minutes until pie is golden brown and juice are thick and bubbling.  Remove from the oven and cool for at least 2 hours.


  •  Every oven is different.  If you find your pie is brown, but the juices aren’t thick and bubbling, cover loosely with a piece of tinfoil.  This will stop if browning further.
  • If you like lattice tops, then be aware the pie will cook faster with a lattice top.
  • Try to resist eating the pie before it’s cool.  The syrups will thicken while it cools.
  • If you think the pastry on the bottom of the pie isn’t cooked, then place it on the very bottom of the oven for about 10 minutes
  • Danielle Butler - The Pie Piper and Doornuts - Pie and Donut Creator

    Danielle Butler is an entrepreneur and the owner of The Pie Piper & Doornuts, in Auckland, New Zealand.  She's an expert baker and creator.  Her specialty is in American dessert pies, cakes and other desserts.  Danielle has been featured in magazines like Denizen, New Zealand and Australian Women's Weekly, and has been a guest on radio spots, a judge on baking competitions and guest speaker sharing her knowledge of all things baking and entrepreneurship.  She wants to empower people to create their own special moments with friends and family through food.  Danielle is passionate about combating food insecurity in our communities.

    Copyright © 2015. Danielle Butler. All rights reserved.



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