Ultimate apple pie

Ready in 2½ hours

More effort

Serves 8
A traditional, comforting dish where simplicity is the key to success - one for all the family

Nutrition and extra info

  • Freezable


  • kcal695
  • fat33g
  • saturates20g
  • carbs95g
  • sugars32g
  • fibre4g
  • protein9g
  • salt0.79g
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    For the filling

    • 1kg Bramley apples
      Bramley apples

      Bramley apple

      bram-lee app-el

      A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

    • 140g golden caster sugar
    • ½ tsp cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 3 tbsp flour



      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    For the pastry

    • 225g butter, room temperature



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g golden caster sugar, plus extra
    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 350g plain flour, preferably organic
    • softly whipped cream, to serve



      Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…


    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.

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    Comments (191)

    Alan199's picture

    No! Do not try this at home or if you want to entertain friends nicely.
    The dough turned into a tough but brittle substance that shattered when attempts were made to cut it. The apples were still very tough despite cooking, and even the previously-dried apples generated so much juice that the pie base had no hope of remaining intact. I might as well have thrown the tough bits of apple, the crust and the juice in a bowl and hit it with a hammer before serving it up.
    The recipe was followed with good intentions by my partner (a reasonably decent cook) to please special guests but nobody accepted a second slice and most of the first slices went in the bin.
    Something shop-bought would have gone down better.

    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

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

    no2603's picture

    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.

    FeeBee67's picture

    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

    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

    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

    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.


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