Why You’ll Love This Recipe

I love this pie because it feels like pure comfort in every bite. The filling is sweet, sticky, and perfectly spiced with cinnamon, while the pastry is crisp and buttery. The golden syrup adds an extra depth of flavor that makes it even more indulgent than a traditional apple pie. It’s a show-stopping dessert for any occasion — Sunday lunch, a family gathering, or a cozy night in — and the smell that fills the kitchen while it bakes is absolutely irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 1/2 cups plain flour
1 tsp baking powder
1 tsp fine sea salt
170g unsalted butter, chilled, chopped
2 tbsp caster sugar
1 egg (see notes)
2 tbsp chilled water
1/3 cup almond meal
1 egg white, lightly beaten
3 tsp white sugar

Golden Syrup Apples
25g butter
1 tbsp brown sugar
2/3 cup golden syrup
7 (1.2kg) granny smith apples, peeled, cored, thinly sliced
1 tbsp cornflour
1/2 tsp ground cinnamon

Directions

I begin by making the golden syrup apple filling. I melt the butter in a large frying pan over medium heat, then add the brown sugar, golden syrup, and sliced apples. I cook for about 4 minutes, stirring occasionally, until the apples are just tender and release their juices. I blend the cornflour with 2 teaspoons of cold water to form a smooth paste, then stir it into the apples along with the cinnamon. I cook it for another minute until the sauce thickens and coats the apples. Once done, I transfer the mixture to a bowl and let it cool completely.

Next, I make the pastry. In a food processor, I combine the flour, baking powder, salt, butter, and caster sugar until fine crumbs form. I add the egg and chilled water, then pulse until the mixture just comes together. I turn it out onto a floured surface and gently knead until smooth. I divide the dough into two discs — one using about two-thirds of the dough for the base and the other using one-third for the top. I wrap them both in plastic wrap and refrigerate for about 20 minutes.

I preheat the oven to 200°C (180°C fan-forced) and place a baking tray on the lowest shelf to heat up. Then I roll out the larger pastry disc between two sheets of baking paper to about 4mm thick and line a 22cm pie dish (4cm deep) with it, leaving the edges untrimmed. I sprinkle the almond meal over the base, spoon in the cooled apple mixture, and smooth it evenly.

Next, I roll out the smaller pastry disc to about 3mm thick and lay it over the top. I fold and press the edges together to seal, brush the top with egg white, and sprinkle over the white sugar. I make a few small cuts in the center with a knife to let the steam escape.

I bake the pie on the preheated tray for 20 minutes, then reduce the oven temperature to 180°C (160°C fan-forced) and bake for another 25 minutes until golden and bubbling. I let it stand for about 20 minutes before serving so the filling can set slightly. I love to serve it warm with ice cream, cream, or custard.

Servings and Timing

This recipe serves 8 people and takes about 1 hour and 25 minutes in total — 30 minutes of prep time and 55 minutes of baking. It’s the perfect dessert to make ahead, as the filling holds up beautifully and the pastry stays crisp.

Variations

Sometimes I like to add a pinch of nutmeg or ginger to the filling for extra spice. When I want a richer flavor, I replace some of the golden syrup with treacle. I’ve also made this pie using puff pastry for a lighter, flakier crust when I’m short on time. For a nutty twist, I swap the almond meal for ground hazelnuts or add a handful of chopped pecans to the filling.

Storage/Reheating

If I have leftovers, I let the pie cool completely, cover it, and store it in the fridge for up to 3 days. To reheat, I warm individual slices in the oven at 160°C for about 10 minutes or microwave them for 30 seconds. The pie also freezes well — I wrap slices tightly in foil or plastic wrap and freeze for up to 2 months. I thaw them overnight in the fridge before reheating.

FAQs

Can I use store-bought pastry?

Yes, I can use ready-made shortcrust or puff pastry to save time, and it still tastes amazing.

What apples work best for this pie?

Granny Smith apples are ideal because they hold their shape and balance the sweetness of the syrup.

Can I use golden syrup substitutes?

If I don’t have golden syrup, I can use light corn syrup or maple syrup, though the flavor will be slightly different.

Why do I add almond meal to the base?

It helps absorb any excess moisture from the apples, keeping the crust crisp.

How do I stop the pastry from going soggy?

I bake the pie on a preheated tray, which helps the base cook evenly and stay crisp.

Can I make the filling ahead?

Yes, I often prepare the golden syrup apples a day in advance and refrigerate them until I’m ready to assemble the pie.

Do I have to peel the apples?

I prefer peeling them for a smoother filling, but leaving the skin on adds a rustic texture.

How do I know when the pie is done?

The pastry should be golden and crisp, and the syrup should be bubbling up through the slits on top.

Can I add other fruits?

Yes, pears or a handful of raspberries mix beautifully with the apples.

What’s the best way to serve this pie?

I love serving it warm with a scoop of vanilla ice cream or a drizzle of warm custard.

Conclusion

This Golden Syrup Apple Pie is one of my favorite homemade desserts because it combines comforting flavors with a little extra indulgence. The buttery crust, sweet syrupy sauce, and tender apples create the perfect harmony of textures and tastes. Whether I bake it for a family gathering or just to enjoy with a cup of tea, it always feels like a little slice of home.