How to make Anzac apple pie

This year more it seems every second business is trying to cash in on Anzac Day. Woolies ran its ill fated Anzac day campaign and Target is selling scented candles with the aroma of “Gallipoli”.  Over here at chez Gourmet Chick I’m keeping things simpler and spending the day with family.  I’ve already made this Anzac apple pie to share.  The recipe is based on one in last month’s edition of Gourmet Traveller magazine.  It’s a great idea to combine crisp, crunchy Anzac biscuit topping with the comfort of a traditional apple pie.  Think of it as something in between an apple pie and an apple crumble. 

Anzac Apple pie
Anzac Apple pie

I found the Gourmet Traveller version was not really crumbly enough so I’ve changed the Anzac biscuit topping in this recipe but the basic flavour combination is the same.  If you’d prefer to be traditional and just make Anzac biscuits here’s my recipe which also gets a good workout in our house, whatever the time of year.  Lest we forget.

Making the stewed ginger apples for the Anzac apple pie
Making the stewed ginger apples for the Anzac apple pie
Anzac Apple Pie
Serves 8
Write a review
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 5 min
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 5 min
628 calories
106 g
50 g
22 g
6 g
14 g
266 g
36 g
63 g
1 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 628
Calories from Fat 191
% Daily Value *
Total Fat 22g
Saturated Fat 14g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg
Sodium 36mg
Total Carbohydrates 106g
Dietary Fiber 7g
Sugars 63g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Anzac biscuit topping
  1. 240 gm (1½ cups) wholemeal flour
  2. 220 gm(1 cup) brown sugar
  3. 120 gm(1 cup) rolled oats
  4. 40 gm desiccated coconut
  5. 185 gm butter
  6. 90 gm (¼ cup) golden syrup
  7. 1½ tspbicarbonate of soda
Stewed ginger apples
  1. 6 Granny Smith apples, coarsely chopped
  2. 30 gm piece of ginger, grated
  3. 110 gm (½ cup) brown sugar
  4. 1 cinnamon quill
For Anzac biscuit topping
  1. 1. Preheat oven to 180C.
  2. 2. Stir flour, sugar, oats, and coconuts in a bowl to combine and make a well in the centre.
  3. 3. Melt butter in a small saucepan over medium heat with golden syrup, add 2 tbsp cold water and stir until combined (1-2 minutes), then stir in bicarbonate of soda (1-2 minutes; be careful, mixture will froth up).
  4. 4. Stir treacle mixture into dry ingredients.
  5. 5. Shape mixture into a large circle around the size of your pie dish on a baking tray lined with baking paper and refrigerate to chill and firm (at least 30 minutes).
For stewed ginger apples
  1. 6. Combine ingredients in a saucepan over medium heat with 2 tbsp of water and stir occasionally until apples are tender and starting to break down (10-12 minutes).
  2. 7. Spoon into pie dish or baking dish, cover with Anzac biscuit topping, pushing sides into dish to enclose and bake until topping is golden brown and crisp and apples are tender and bubbling (15-20 minutes).
  3. 8. Dust with icing sugar and serve hot with scoops of vanilla ice-cream or custard.
  1. I keep ginger in the freezer. It's easy to grate from frozen and means you are never caught short for fresh ginger.
Adapted from Gourmet Traveller
Adapted from Gourmet Traveller
Gourmet Chick
Spend Anzac day baking not shopping
Spend Anzac day baking not shopping


  1. I tried this recipe out of Gourmet Traveller and it was a fabulous alternative. Yum!

  2. This is timely, thank you for reminding us about Anzac Day! Crumblier apple pie sounds more exciting to the palate. Thanks, Cara!

    Julie & Alesah
    Gourmet Getaways xx

Leave a Reply

Your email address will not be published. Required fields are marked *