Australia and New Zealand celebrates ANZAC day to honour the men and women who serve their country in times of conflict. Anzac biscuits made of rolled oats coconut and golden syrup are an Aussie favourite year round but are traditionally eaten on Anzac day on the 26th of April. This ANZAC Cookie Apple Pie is my take on that Aussie Biscuit tradition. Caramelised apple on the bottom topped with a giant Anzac Cookie crust my nana would be proud of!
And by the way this pie is not just for Anzac day but any day you want a dessert that’s easy and cheap to make, comes together fairly quickly and delicious with the juicy tart apples and the chewy crispy Anzac Cookie Crust on top.
What you need to make it..
The Anzac cookies, which originated during war times, are made with cheap pantry ingredients. Needless to say they are very easy to make.
- Apples – I mostly use Granny Smith apples because they keep their shape when cooked and the tartness is great when used as a pie filling. You can also use a mix of different variety so you get different textures.
- Pantry/Fridge Staples – Butter,Flour,Rolled Oats,Shredded Coconut, Coconut Flakes,Brown Sugar and Golden Syrup. If you don’t have coconut flakes, use shredded coconut to make up.
Easy does it…Anzac Cookie Apple Pie
- Peel core and dice the apples and cook in a little bit of lemon juice and brown sugar. Set aside to cool down.
- To make the Anzac cookie topping, mix together the dry ingredients. Melt the butter in a pan, add golden syrup, then add the baking soda. Then add the butter mix to the dry ingredients. Tip the dough into a sheet of baking paper and form into a large round disc. Chill in the fridge until firm, about 20 minutes.
- Place the cooked apples in baking pie dish and top with the cookie dough trimming the edges.
- Bake in a preheated oven for about 15 – 20 minutes or until golden.
- To save on the washing up, I cook the apples in an ovenproof skillet(21cm diameter), and use the same as the pie plate.
More apple recipes? Check out my very simple to make and ultra delicious French Apple Tea Cake
ANZAC Cookie Apple Pie
6
servings30
minutes25
minutesAnzac Cookie meet Apple Pie
Ingredients
- Apple Pie Filling
6 Granny Smith Apples or 8 small ones, peeled cored and diced
1/4 cup brown sugar
2 teaspoons cinnamon powder
Juice of half a lemon
1 tablespoons cornflour dissolved in 2 tablespoons of water
- Anzac Cookie Topping
1 cup plain flour
1 cup rolled oats
1/2 cup each shredded coconut and coconut flakes
125g butter
1/2 cup golden syrup
1 teaspoon baking soda
Directions
- Place the diced apple , brown sugar, lemon juice, cinnamon powder and 2 tablespoons of water on a small saucepan on medium heat. Cover and cook for about 10 minutes or until the apples are just soft but not mushy, stirring now and again. Stir in the cornflour slurry to thicken the sauce. Set aside to cool.
- For the topping, mix together flour, coconut shredded and coconut flakes, rolled oats in a bowl. Make a well in the centre.
- Melt the butter in a small saucepan together with the golden syrup. Stir until well combined.
- Stir in the baking soda (the mixture will froth up) to the melted butter then add this to the “well” in the dry ingredients in step 2. Mix together to form a dough. Tip the cookie dough into a a sheet of baking paper or plastic wrap and shape into a disc about the size of your pie plate. Set aside to chill in the fridge, about 20 minutes.
- When ready to bake, preheat oven to 160°C . Spoon the cooked apples into the pie dish and top with the cookie dough. Press down and neaten the edges to fit the dish.
- Bake for 15 to 20 minutes.
- Serve with vanilla ice cream, if desired.
Notes
- Serve with Vanilla Ice Cream or Custard
