Ultimate apple pie

Ultimate apple pie

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(113 ratings)


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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

  • Freezable
Nutrition info


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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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  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

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emyrob565's picture
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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
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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
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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.

Larna's picture

Mine was exactly the same apart from not tasting sour. I used exact ingredients, temperature, timing, and I chilled the pie before cooking. Can't understand how so many others didn't have the same problems.

rgkjersey's picture

Had some ready made sweet shortcrust pastry nearing its use by date and a free bag of apples from the man at the dump! Made this, added the extra cinnamon as recommended and a couple small handfuls of raisins. I didn't have quite enough pastry for a full top, so did a lattice. The family said it was the best apple pie they had had. It was so easy to do and it is now in my top 10 recipes of all time! Next time, I will make the pastry too.

WillH's picture

Delicious! Made this for my anniversary dinner, other half loved it!

kidskitchen's picture

I made this for my mum and dad as a bit of a thank you. Was super easy to do and they came back saying it was the best one they've ever had! Need to make another for myself now though!

parksy100's picture

I have made this twice and it looked and tasted delicious! The pastry was so easy to make so not sure why other people have had issues?

parksy100's picture

I have made this twice and it looked and tasted delicious! The pastry was so easy to make so not sure why other people have had issues?

sometimesibake's picture

Help! Where did it all go wrong?! I used large eggs and the pastry was wet and greasy looking. The pastry shrunk in the oven and it was gooey. :-( I just wanted to make scrummy apple pie but the pastry in this recipe just didn't work - twice! I used a pyrex glass dish does this have anything to do with it?

babyblade's picture

I don't think the pyrex dish can't be helping, it won't transfer heat to the pastry as quickly as a metal one. I've just baked this using large eggs & metal dish & it worked really well first attempt. K