• Custard apple and apple pie (Chris Chen)Source: Chris Chen

Classic apple pie goes tropical with the addition of creamy custard apple. This recipe was inspired by the wonderful tropical fruit at Cape Trib Exotic Fruit Farm.






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  • 220 g plain flour
  • 2 tbsp caster sugar
  • 110 g unsalted butter, chilled, chopped
  • 1 egg yolk
  • pouring cream, to serve


Custard apple and apple filling

  • 4 large (about 800 g) Granny Smith apples, peeled, cored, sliced
  • 1 (about 550 g) custard apple, seeds removed, flesh scooped
  • 110 g (½ cup) caster sugar
  • 2 tbsp plain flour
  • 1½ tsp ground cinnamon



  • 105 g (¾ cup) plain flour
  • 75 g (⅓ cup) caster sugar
  • 65 g (¼ cup firmly packed) brown sugar
  • 100 g unsalted butter, chilled, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours

To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with 60 ml (¼ cup) iced water and add to flour mixture. Process until mixture comes together to form a dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.

Roll out pastry to 5 mm thick and use to line a 22 cm pie pan, trimming excess. Refrigerate until needed.

To make filling, combine all ingredients in a bowl and set aside.

Preheat oven to 180°C. To make topping, combine flour, sugars, butter and a pinch of salt in a food processor and process until mixture resembles coarse crumbs. Spoon filling into pie pan, spreading evenly, then spread with topping. Bake for 1 hour or until apples are tender and pastry is golden. Serve warm with pouring cream.



Photography Chris Chen. Styling Kirsten Jenkins.


As seen in Feast magazine, July 2014, Issue 33.