Ultimate apple pie

Ultimate apple pie

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(92 ratings)

By

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Cooking time

Ready in 2½ hours

Skill level

Moderately easy

Servings

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

Nutrition

kcalories
695
protein
9g
carbs
95g
fat
33g
saturates
20g
fibre
4g
sugar
32g
salt
0.79g

Ingredients

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

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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.

Recipe from Good Food magazine, October 2004

Comments, questions and tips

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Comments

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katdspencer's picture

Mmm, amazing!!!

foodaholic123's picture

My first time making and baking pastry from scratch. Great recipe! I most definitely recommend this recipe for inexperienced bakers.

marticlar's picture
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Incredibly simple with amazing flavors!!! The truly ultimate apple pie

hobbychef's picture
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Was really impressed with how the apple pie tasted. I just made one mistake, which was slicing the apples a bit on the thick side, so they were a bit chewy. If I hadn't been lazy and stuck to what the recipe said (slice 5mm thick) then they would've been perfect.
My only other issue was with cutting the pie. It completely crumbled so I couldn't get nice slices like in the picture. Any tips about making the pastry more pliable?

foodaholic123's picture

Knead the pastry a bit to make it tougher. Two to three minutes.

stellacsg's picture
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I bake fairly often but I've not found the perfect apple pie recipe until now. I did make a few changes based on earlier comments - doubled the cinnamon and added a sprinkle of ground cloves, used granny smith apples (that's more common in Australia) but otherwise followed the recipe and it was delicious! For those who are fairly new to baking, I found covering my kitchen benchtop with cling-wrap and rolling the pastry on the cling-wrap then flipping it over onto the base (by lifting the cling wrap and flipping it over so the pastry is facing down) helped prevent the pastry from coming apart, it also made cleaning up a breeze since all I had to do was remove the clingwrap from the pastry and throw that away. A great recipe and definitely one I will be making regularly.

mizzle's picture
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This pastry and apple pie recipe is a God-send! I was worried about making pastry but it is a fantastic easy recipe, with great results, and makes a good amount too (I usually have enough left over for decorating and some jam tarts).

The pie is a hit and hasn't failed me yet though I've made it several times already. My partner and flatmates gobble it up in no time!

nikkinoodle40's picture
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Yum! Lost a star because it was a bit too liquid. Served with custard it was pretty delicious!

emmarignall's picture

Making this apple pie this weekend over the weekend, looks delicious. Has anyone frozen this pie? Did you defrost before cooking? Did it turn out OK? Not an experienced pastry maker, so a little nervous!! Thanks

upchurch3's picture
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Had some short crust pastry to use up so used this filling - wonderful - will try the recipe pastry next time. It did cut the prep timing down by having already made the pastry.

isabella18's picture

This is the second time I have baked this and it's just delicious, and, I am no pastry chef (by far). However, I have found I need less flour than prescribed on the recipe and been devoured by all. Today I baked this lovely dish for my 5 grandchildren. My youngest grandchild is just 4 months old, so a little young for the taste. 5 stars from me.

boo1811's picture
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Great, wonderful tasting pie, the only down point was I had to use a bigger bowl as I had too much apple and pastry. I think that the sweetness is just right and the cinnamon is a lovely touch. It's also delightful with creme or custard. Overall excellent pie.

boo1811's picture
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Great, wonderful tasting pie, the only down point was I had to use a bigger bowl as I had too much apple and pastry. I think that the sweetness is just right and the cinnamon is a lovely touch. It's also delightful with creme or custard. Overall excellent pie.

MrsLawless's picture
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Winner !! I've been trying various apple tart recipes trying to get a good result and this is the first one that looks and tastes amazing. It was sweeter than it needed to be but that can be easily adjusted for the next time. Thanks for the recipe, I'm delighted :-)

cat_thoma's picture

I have been looking for the traditional English apple pie recipe so long, as it is my husbands favorite! I have tried a few but this is the best! Easy to make, still so presentable. I made it for his colleagues and they were all impressed! I have already copied it in my recipe book...

trumpton's picture

Cooking temp always a bit if a minefield, but this the the first time I've EVER seen the fan temp 20d hotter than the standard temp.
Should I assume this is an almighty typo?

gwenlole's picture

Absolutely perfect... Yum yum!

rach90's picture
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I made this twice. The first time I followed the recipe exactly and it was way too sweet. The second time I reduced the sugar in the filling by 50g and it was perfect! Delicious! :)

youris's picture
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Very good recipe. Made it for dessert for dinner. Vanilla icecream goes beautifully with this pie. Next time might put less flour into the filling to make it less sticky and more runny. To @marina: one of the reasons the pastry may get soggy is if you forget to make holes on top of the pie.

hannahspruijt's picture

Marina, I use a metal pie dish (Lakeland?) which works a treat. Also, try sitting the dish on a baking tray in the oven which means the whole base of the pie will be heating evenly. I found a lot of juice came out of the apples so I am going to leave them covered in kitchen paper a little longer to absorb some more of the moisture. Also, you might like to invest in an oven thermometer...my oven is never as hot as it thinks it is!! Or turn your oven up a fraction to get the pastry to go nice and crisp. Good luck :)

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