{"id":1426,"date":"2013-04-30T21:35:06","date_gmt":"2013-04-30T11:35:06","guid":{"rendered":"http:\/\/www.vinocotto.com.au\/wpblog\/?p=1426"},"modified":"2026-05-21T13:27:57","modified_gmt":"2026-05-21T03:27:57","slug":"masterchef-2012-audras-apple-pie-and-custard","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/masterchef-2012-audras-apple-pie-and-custard\/","title":{"rendered":"Audra&#8217;s Apple Pie and Custard"},"content":{"rendered":"<p>This homely pie encased in a buttery pastry\u00a0\u00a0is &#8216;beautifully fragrant, with a sweet and slightly tart apple mix that spells all things delicious&#8217;, is one of Audra&#8217;s favourite family desserts.<\/p>\n<p>Audra uses IL Baronello Vino Cotto in this recipe to soak the raisins which intensifies their flavour and softens their skin.<\/p>\n<p>Here is what she has to say about our product.<\/p>\n<p><em>&#8220;The wonderful folks at\u00a0<strong>IL Baronello\u00a0<\/strong>just outside Melbourne (<a title=\"blocked::http:\/\/www.vinocotto.com.au\/\" href=\"http:\/\/www.vinocotto.com.au\/main\">www.vinocotto.com.au<\/a>)\u00a0stock some amazing products. This family has been making Vinocotto for many years now and have so much pride for what they do and so they should&#8221;<\/em> &#8211; <strong><span style=\"color: #000000;\">Audra M.<\/span><\/strong><\/p>\n<p><strong style=\"color: #800000;\">Apple Pie and Custard<br \/><\/strong><em>Recipe courtesy of Audra Morrice<\/em>.<br \/>Serves 10<\/p>\n<p><strong><span style=\"color: #000000;\">Ingredients<\/span><\/strong><\/p>\n<p>300g plain flour<br \/>Pinch of salt<br \/>240g butter, cold and cubed<br \/>Ice-water<br \/>5 large apples (Granny Smith, Gala or Pink Lady), peeled, cored, halved and thinly sliced<br \/>100g raisins<br \/>3 tbsp Vino Cotto<br \/>1 large juicy orange zest and juice (optional + juice and zest of \u00bd lemon)<br \/>3 tbsp raw sugar<br \/>2 tbsp flour<br \/>\u00bd \u2013 1 tsp ground cinnamon<br \/>25g extra butter<br \/>1 egg, for egg wash<\/p>\n<p><strong>Method<\/strong><br \/>Soak raisins in a small bowl with Vino Cotto for at least 30minutes, stir occasionally and set aside.<br \/>Preheat the oven to 180C degree.<br \/>Lightly butter a pie dish or a 30cm flan dish.<br \/>Mix all the filling ingredients together (apples, raisins including the remaining Vino Cotto in bowl, juice, zest, sugar, cinnamon, flour). Set aside.<\/p>\n<figure id=\"attachment_1431\" aria-describedby=\"caption-attachment-1431\" style=\"width: 200px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2013\/04\/Apple-pie-with-Vincotto-raisins-in-oven.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1431\" title=\"Apple pie with Vincotto raisins in oven\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2013\/04\/Apple-pie-with-Vincotto-raisins-in-oven.jpg\" alt=\"Apple pie with Vincotto raisins in oven\" width=\"200\" height=\"167\" \/><\/a><figcaption id=\"caption-attachment-1431\" class=\"wp-caption-text\">Photo &#8211; courtesy of Audra Morrice<\/figcaption><\/figure>\n<p>To make the pastry, place the flour, salt and butter in a blender and pulse until it resembles fine crumbs. While blending, slowly add enough ice-water until it comes together into a dough (about 50ml).<br \/>Gently bring together to form a flat disc, wrap with cling film and rest in the refrigerator for at least 20 minutes.<br \/>Divide the dough into 2 portions, roll each out between two plastic sheets or baking paper to 3mm thickness. Line the pie dish with one.<br \/>Blind bake for 20-25 mins.<br \/>Cool the pastry slightly.<br \/>Fill the cooked pastry evenly with the apple mixture.<br \/>Place small knobs of butter evenly over the top of the fruit.<br \/>Cover with the other rolled out pastry, tucking well over the fruit towards the edges.<br \/>Pinch the edges of the pie to seal, make a hole (about 1.5cm wide) in the middle of the pie, brush with egg wash and bake for about an hour.<br \/>Remove from the oven, rest for 15 minutes and serve with vanilla ice-cream or home made runny custard.<\/p>\n<p><strong><span style=\"color: #800000;\">Audra\u2019s Runny Custard<\/span><\/strong><\/p>\n<p><span style=\"color: #000000;\"><strong>Ingredients<\/strong><\/span><br \/>500ml milk,<br \/>4 egg yolks,<br \/>100g caster sugar,<br \/>1 plump vanilla bean (seeds scraped and the whole lot, seeds and bean into the milk) or 1- 1 \u00bd tsp good quality vanilla extract.<\/p>\n<p><strong><span style=\"color: #000000;\">Method<\/span><\/strong><br \/>In a saucepan, scald the milk and vanilla ie bring it almost to the boil.<br \/>Using a bowl, whisk the eggyolks and sugar until pale, pour the warm milk in little by little, whisking continuously until well mixed.<br \/>Pour the mixture back into the saucepan and stir over medium heat, stirring constantly until the mixture coats the back of a wooden spoon. To check, run your finger across the back of the spoon and if the line stays, the custard is ready.<\/p>\n<p>Enjoy!<\/p>\n<p>Visit Audra&#8217;s Blog:\u00a0<a title=\"Masterchef - Audra's Apple Pie and Custard\" href=\"http:\/\/audramorrice.com.au\/cooking\/apple-pie-custard\/\">ww.audramorrice.com.au\/cooking\/apple-pie-custard\/<\/a>\u00a0for full recipe.<br \/>Audra runs a successful Catering business and Cooking Classes. \u00a0For further details, please visit<br \/><a title=\"Masterchef 2012 - Audra Morrice\" href=\"http:\/\/audramorrice.com.au\/contact\/\">www.audramorrice.com.au<\/a><\/p>\n<p><a title=\"Buy Vinocotto Online | Buy Vincotto Online\" href=\"https:\/\/vinocotto.com.au\/main\/product-category\/vino-cotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n\n<!-- wp:themify-builder\/canvas \/-->","protected":false},"excerpt":{"rendered":"<p>This homely pie encased in a buttery pastry\u00a0\u00a0is &#8216;beautifully fragrant, with a sweet and slightly tart apple mix that spells all things delicious&#8217;, is one of Audra&#8217;s favourite family desserts. Audra uses IL Baronello Vino Cotto in this recipe to soak the raisins which intensifies their flavour and softens their skin. Here is what she [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[326,327,15],"class_list":["post-1426","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-apple-pie","tag-soaked-raisins","tag-vinocotto","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Audra&#039;s Apple Pie and Custard - IL Baronello<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/masterchef-2012-audras-apple-pie-and-custard\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Audra&#039;s Apple Pie and Custard - IL Baronello\" \/>\n<meta property=\"og:description\" content=\"This homely pie encased in a buttery pastry\u00a0\u00a0is &#8216;beautifully fragrant, with a sweet and slightly tart apple mix that spells all things delicious&#8217;, is one of Audra&#8217;s favourite family desserts. Audra uses IL Baronello Vino Cotto in this recipe to soak the raisins which intensifies their flavour and softens their skin. 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