Apple Cider Crumble Pie
Ships to U.S. & Canada
Some restrictions applyDive into this Apple Cider Crumble Pie, where tart green apples meet a caramelized blend of sugar and cider, enhanced by a silky creme patisserie and warm spices. Each bite offers a delightful contrast of buttery, flakey crust, and a golden crumble topping. It’s not just a desert – it’s a drool-worthy autumnal experience in every slice.
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now with 4 locations in New York City and 4 in Jersey City. 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. This “Australian High Temple of Sourdough” (according to Eater NY) has been embraced by New Yorkers who scramble for a taste of house-baked sourdough, sausage rolls, and beef pies made with mostly local ingredients, including grains from Maine that are milled on-site.
Please Note: Pies Arrive Unbaked
This 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)
- Crumble – White Wheat Flour, Brown Sugar, White Sugar, Butter. Pastry – Flour, Butter, Salt, Water, Vinegar
Allergens – Dairy, Wheat, Egg
"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.
