Ultimate apple pie

Ultimate apple pie

A traditional, comforting dish where simplicity is the key to success - one for all the family

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 2½ hours

Freezable

Method

  1. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
  2. For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
  3. After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
  4. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

695 kcalories, protein 9.0g, carbohydrate 95.0g, fat 33.0 g, saturated fat 20.0g, fibre 4.0g, sugar 32.0g, salt 0.79 g

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo Donnr

    11 November 2007

    Donnr rated and commented on this recipe

    3 stars

    You usually can't go wrong with an apple pie using good Bramley apples. However. too simple can be too boring - add more cinnamon and less sugar.

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  • Binder photo dnolan

    15 November 2007

    dnolan rated and commented on this recipe

    4 stars

    I'd agree with the sugar comment, this recipe had way too much, I left part of it out and that was still too sweet. Great pie though!

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  • Binder photo Mimz

    01 January 2008

    Mimz rated and commented on this recipe

    5 stars

    I stuck with the sugar and cinnamon advice.. the pie turned out great . Looked and tasted perfect, thanx =)

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  • Binder photo Mouse

    09 January 2008

    Mouse commented on this recipe

    I have made this pie a couple of times as per recipe and did not find it too sweet. Perhaps it depends on the apples. I loved the pastry and found it very easy to make. Great.

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  • Binder photo Sam

    20 January 2008

    Sam rated and commented on this recipe

    5 stars

    I followed the recipe and did not reduce the sugar. Wow what a pie!!! and the pasty was amazing. I could not believe I actually made it. It looked fabulous and very easy. I will make all small ones next time and freeze some.

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  • Binder photo DeeJayP

    24 January 2008

    DeeJayP rated and commented on this recipe

    5 stars

    Terrific pie. Followed the recipe and it turned out wonderfully! We've all got a sweet tooth in this house though...?!

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  • Binder photo Clare

    13 April 2008

    Clare commented on this recipe

    Delcious pie - so easy to make and looks so professional! Will try and freeze one next time.

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  • Binder photo Sazzle

    18 May 2008

    Sazzle commented on this recipe

    I made this for dessert following a family Sunday lunch. It was the easiest I've made and definitely the tastiest. I also used a bit less sugar.

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  • Binder photo rdimbleby

    27 September 2008

    rdimbleby rated and commented on this recipe

    4 stars

    I made this with some apples a client had given me from their garden and I was worried about the comments over the sweetness of the dish as those I cook for don't have very sweet tooths. However I cooked it according to the recipe and everyone loved it. They felt it was just the right amount of sweetness and the apples cut through the sugar very well. Excellent dish and one I will no doubt be asked to make again.

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  • Binder photo Tina

    03 November 2008

    Tina rated and commented on this recipe

    5 stars

    I cooked this yesterday to have as dessert after sunday lunch. Hven't baked in a long time, very easy recipe. Stuck to the ingredients and the pie was lush. Will definately use this recipe again.

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  • Binder photo reddeb1

    11 November 2008

    reddeb1 rated and commented on this recipe

    4 stars

    My big Sis made this for dessert on Sunday...and it was great. She used slightly less sugar in the filling...okay, okay, she totally forgot to add the sugar (hehe!), but it still tasted great. Will be requesting this again next time we get an invite...with perhaps a wee bit of sugar (not the full amount). Thanks Kim :)

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  • Binder photo Tranquil Moments

    24 November 2008

    Tranquil Moments commented on this recipe

    I made this yesterday and mysteriously it's all gone. The pastry is easy to make and tastes brilliant. I cut down on the sugar and felt that is was still sweet enough with less. I will make this again and again.

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  • Binder photo Tranquil Moments

    24 November 2008

    Tranquil Moments rated this recipe

    5 stars

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  • Binder photo carmcancook

    18 January 2009

    carmcancook commented on this recipe

    I made this for Christmas Day lunch. I am glad I took notice of the other comments regarding the sugar in the filling. I cut down the sugar by just under half and it tasted sweet enough. Will Definitely make this again, everyone loved it!

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  • Binder photo joliecooks

    09 February 2009

    joliecooks rated and commented on this recipe

    5 stars

    I made this to take to my aunt's house for after our Sunday roast. Everyone was truly impressed and compliments were endless. The sweetness was perfect and I must admit being a cinnamon fan, so I added double the amount and it came out a treat!

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  • Binder photo Erica

    01 March 2009

    Erica rated and commented on this recipe

    5 stars

    such a good apple pie! the pastry was lovely and i found the amount of sugar was perfect-not sure what everyones on about?! i didnt have any cinnamon so used mixed spice instead and it was delish!

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  • Binder photo rodders79

    23 March 2009

    rodders79 rated and commented on this recipe

    5 stars

    Followed the recipe exactly, except added a little bit more cinnamon and it was lovely. Went down really well with family members. Will make again!

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  • Binder photo Jennie

    27 April 2009

    Jennie commented on this recipe

    This is certainly the recipe for the ULTIMATE apple pie!! I did put more cinammon in after reading the reviews which was very helpful. I used granny smiths and so the sugar was just right. A sweeter apple and the sugar would have been too much. I also added some raisins. Easy recipe, pastry lovely!

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  • Binder photo Jennie

    27 April 2009

    Jennie rated and commented on this recipe

    5 stars

    Sorry forgot to rate it!!

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  • Binder photo HappyBunny

    03 May 2009

    HappyBunny commented on this recipe

    I wish I could give this recipe more than 5 stars. For someone who is so scared of making pastry, this couldn't be easier. It was light and buttery and I'm planning to use it for my mince pies at Christmas. Try this recipe - you won't be disappointed!

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 2½ hours

Freezable

Crispiest pastry, juiciest fruit

Ingredients

FOR THE FILLING

FOR THE PASTRY

  • 225g butter , room temperature
  • 50g golden caster sugar , plus extra
  • 2 eggs
  • 350g plain flour , preferably organic
  • softly whipped cream , to serve
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695 kcalories, protein 9.0g, carbohydrate 95.0g, fat 33.0 g, saturated fat 20.0g, fibre 4.0g, sugar 32.0g, salt 0.79 g

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