Ultimate apple pie

Ultimate apple pie

  • 1
  • 2
  • 3
  • 4
  • 5
(98 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Ready in 2½ hours

Skill level

Moderately easy


Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info




For the filling

  • 1kg Bramley apples
  • 140g golden caster sugar
  • ½ tsp cinnamon
  • 3 tbsp flour

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  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.

Recipe from Good Food magazine, October 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
TimmyH1's picture

Made pastry many times before never had such a wet dough... Chilled for an hour and just fell apart

bigbaddan1977's picture

Just made this pastry and never had a problem. You need to work the dough together but don't over work it or it will start over-working the gluten and be tough

RebeccaBlog's picture

I loved this recipe the pastry was amazing it was melt in the mouth, the filling was amazing it did have a lot of juice in but soon went due to being taken out of the oven so tip to leave to cool before cutting. I also added a beaten egg yoke and covered the top of the pie and put sugar on so it was crispy and golden brown when it was done :) x would recommend this recipe

li_lei_xu's picture

the pastry was impossible to work with, overall a complete disaster

Imnotclearingthatup's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Awful! Greasy, floppy pastry. Very disappointing - avoid.

no2603's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used this recipe to make mini apple pies for a work picnic and they were very popular! (I even got a marriage proposal.) The pastry was sweet and beautifully flaky and the filling was nice and syrupy. I had loads of the filling leftover though because of the adjustment, next time I'll halve it.

janelle25's picture

Have made this several times and it has always turned out beautifully -everyone thinks I can actually cook! I have found the most important thing is to put the apple slices in a single layer on kitchen paper then put another layer of kitchen paper over the top and lightly press on them to remove as much juice as possible. The pie turns out perfectly with a crispy pastry and lovely juicy filling.

muppet123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yuk! I hope someone can tell me what went wrong - I followed this recipe exactly and after 45 minutes, took out a fabulous looking pie from the oven. But when I cut into it around 90 minutes later, half-cooked slices of apple were floating in at least half a teacup full of dirty-dishwater coloured juice.
Apart from the lid which we've just eaten with cream(!), the whole lot went into the bin.
Really a shame and I have no idea how I got it so wrong!

emyrob565's picture
  • 1
  • 2
  • 3
  • 4
  • 5

P.S. Forgot to add, make sure you let the pie rest before cutting it or the juices will run. I made mine the night before...no runny juices and lovely pasty.

emyrob565's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing, wasn't massive fan of apple pie until i made this! My partner also love it as well as the parents an in-laws :)

Larna's picture

Lovely taste and pastry top was also lovely. However, the bottom and sides were soggy and there was a lot of juice running out when cut. I used the exact quantities, oven temperature, and timing. Disappointed as I had to serve it up to guests.

denizemurray's picture

delicious! 5 Stars

denizemurray's picture

The pie is just delicious! And the pastry is fab.

Erickaelrick's picture

Wow turned out fab.

blushingpixie75's picture

Made this for Thanksgiving dinner and everyone is still talking about this apple pie!

soraya12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Works great cooked straight away or frozen and then defrosted before cooking. I used ready rolled pastry for quickness but had to roll thinner to have enough to line and top the tin. I used a cake tin with a removable bottom which worked really well. Goes well with ice-cream as we like apple pie a bit sweeter.

hedgehog34's picture

Ready rolled pastry??? Not the recipe pastry? You really missed a treat there!!

lickandspoon's picture

Loved the pastry recipe, fantastic to work with, buttery and just the right degree of short. I added a lot more cinnamon than the recipe suggested - 3 tsp in total, and it was just right.

aunty sam's picture

After my third bag of apples from my father in law i took the hint and made him this apple pie. I rolled the pastry between some cling film as it was very flakey and as previously suggested i added more cinnamon. The end result was a lovely light pastry with no soggy bottom. My father in law might have no teeth but the pie disappeared that day. Im waiting for my next delivery of apples.

LorraineL's picture

Apple soup - what happened?

Followed this precisely, with no variation. The pie looked fine, but the base was totally soggy and over a cup of 'apple soup' flooded out when we cut it. Apple was not very soft, and my husband thought it tasted too sour for him.