Apple Cider Crumble Pie
Heat & Eat
No prep required
Freeze It
Enjoy fresh or stock up
Born in Sydney, Australia in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery now runs 4 locations in New York City and 4 in Jersey City, baking everything by hand from scratch with mostly local ingredients, including grains milled on-site from Maine. This Apple Cider Crumble Pie layers tart green apples with caramelized sugar and cider, a silky crème patisserie, and warm cinnamon and nutmeg under a buttery, flaky crust and golden crumble topping. From the “Australian High Temple of Sourdough” (Eater NY) — a drool-worthy autumnal pie that eats like a slice of the season.
Please Note: Pies Arrive Unbaked
Our gifting specialists are here to help bring it all together.
contact our Corporate Gifting TeamThis package includes your choice of 1, 2, or 3 Apple Cider Crumble Pies
- Each pie measures 9" and serves up to 6 people
- Pie Arrives Unbaked
- Apple Cider Crumble Pie ships unbaked and frozen with ice packs, may thaw in transit.
- Upon arrival, remove pies from box and place in the freezer until ready to bake.
- Pies last up to 6 months in the freezer.
To Serve
- Preheat oven to 400°F.
- Place frozen pie (in aluminum foil tin) in the oven.
- Bake for 20 minutes and turn tray.
- Bake for a further 20-25 minutes or until completely heated through and crumble topping is golden brown and fruit filling is bubbling through.\* Cook time may vary depending on your oven temperature and fan setting\*
- Enjoy! Be careful – your pie will be steaming hot.
- Note: When the crumble topping is golden with the fruit filling bubbling through and the pastry crisp and brown on the bottom, your pie is ready.
- Filling – Green Apples, Sugar, Apple Cider, Vanilla, Cinnamon, Nutmeg, Lemon Juice, Butter, Crème Patisserie (Egg Yolk, Caster Sugar, Corn Flour, Milk, Vanilla Bean). Contains: Milk (Dairy), Egg.
- Crumble – White Wheat Flour, Brown Sugar, White Sugar, Butter. Contains: Wheat (Gluten), Milk (Dairy).
- Pastry – Flour, Butter, Salt, Water, Vinegar. Contains: Wheat (Gluten), Milk (Dairy).
"An Australian High Temple of Sourdough" - Eater NY
"An Australian High Temple of Sourdough" - Eater NY
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree lined street on a now famous little corner in Sydney, Australia. The duo had a big dream to make food they loved by hand from scratch - taking their time, always honoring good produce, strong flavors and artisanal baking traditions.
Over 20 years later, the bakery now has 14 branches in Australia, and Allam moved to New York City to open their first location in the US, now expanded to 4 locations in New York City and 4 in Jersey City. This “Australian High Temple of Sourdough" (Eater NY), has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, and beef pies.
Allam uses mostly local ingredients. He mills grains from Maine on-site, and the team bakes the sourdough fresh starting at 12 am to allow for the lengthy proofing. Bourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
