Apple, date and orange pie

The addition of dates and orange rind gives this otherwise traditional apple pie a wonderful, distinct flavour.

  • 1 hr cooking
  • Serves 8
  • Print


  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (35g) cornflour
  • 1/4 cup (30g) custard powder
  • 1 tablespoon caster sugar
  • 100 gram cold butter, chopped
  • 1 egg, separated
  • 1/4 cup (60ml) cold water
  • 1 tablespoon demerara sugar, for sprinkling
Apple, date and orange pie
  • 8 medium granny smith apples (1.2kg), peeled, cored, sliced thickly
  • 1/2 cup (125ml) water
  • 1 1/2 cup (210g) coarsely chopped dried dates
  • 1/4 cup (55g) caster sugar
  • 2 teaspoon finely grated orange rind


Apple, date and orange pie
  • 1
    To make pastry, process dry ingredients and butter until crumbly. Add egg yolk and the water; process until combined. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.
  • 2
    Place apples with the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, 5 minutes. Add dates; simmer a further 5 minutes. Drain; stir in caster sugar and rind. Cool.
  • 3
    Preheat oven to 220°C (200°C fan-forced). Grease deep 25cm pie dish.
  • 4
    Divide pastry in half. Roll one half between sheets of baking paper until large enough to line dish. Spoon apple mixture into dish; brush pastry edges with egg white.
  • 5
    Roll remaining pastry large enough to cover filling. Press edges together. Brush pastry with egg white; sprinkle with demerara sugar.
  • 6
    Bake 20 minutes. Reduce oven to 180°C (160°C fan-forced); bake a further 25 minutes.

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