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)

    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

    Yabayee's picture

    I wonder if you softened your butter too much? It shouldn't be too melted.

    Mikeyk64's picture

    My first attempt at making apple pie. More than impressed myself, and the pastry was lovely and short.

    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

    Incredibly simple with amazing flavors!!! The truly ultimate apple pie

    hobbychef's picture

    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

    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

    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

    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


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