About this recipe: This was my gran's apple pie recipe. I have never seen another apple pie quite like it. It will always be my favourite and has won me several first place prizes in local competitions. I hope this pie becomes one of your favourites as well!
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
If you want to add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
Something else. The first time I tried this, the pour in mixture turned gluey and stiff. I couldn't be bothered to figure out how to do it better, so this time I melted the butter and poured it over the apples while they were still in a bowl. I then put in the sugars, flour and cinnamon and mixed to coat before transferring to the pastry case and proceeding with the latticing. It turned out just perfect, plus I got to lick the cinnamon sugar mix out of the bowl . - 05 Jan 2011
Used different ingredients. Oh - and this recipe differs slightly from the one on the American site - DON'T use the suggested Golden Syrup glaze. It is totally unnecessary and will make the pie over sweet. The suger content of the pour in mix is sweet enough and the mix itself ends up coating the lattice strips of pastry on the top that will give the whole pie a nice brown glazed effect anyway. Can't think why the golden syrup addition was added to this otherwise fantastic recipe?? - 20 Sep 2009