Ultimate apple pie

Ultimate apple pie

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(90 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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rachgal62's picture
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I made this pie (the first one I have ever made from scratch) for a Boxing Day family meal. Everyone loved it, and I was delighted. I will definitely use this recipe again.

grannyslittlehelp's picture
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The inside of the pie tasted great; however, the pastry wasn't crunchy, but rather soggy, especially on the bottom:( I followed the recipe completely, the only that was different - i used a cake tin, not the pie dish. Can it be the reason? Or is there any way to overcome sogginess? I really want it to be just perfect:)

1cooking1's picture
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This pastry is divine. I didn't follow the filling recipe too closely (mixed up some frozen mixed fruit cos I ran out of apples) but it came out fabulous!!! Now using the pastry for mince pies too

raven's picture
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The best apple pie. I add the zest of an orange and lemon to the filling and I also use brown sugar. It is absolutely delicious.

raven's picture
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The best apple pie. I add the zest of an orange and lemon to the filling and I also use brown sugar. It is absolutely delicious.

traesun's picture
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Very easy to follow for someone who had never made pastry before, pie came out perfectly, even with the suggested about of sugar!

fayscafe's picture
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As I live in Sweden I can't buy cooking apples, so made the pie with pink ladies, very little sugar. Loved the pastry but needed more to cover my dish

kbezzant's picture
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Brilliant. Simply the best pie ever. Pastry was great, and with really tart apples, the sugar isn't too much.

west1871's picture
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Made this recipe a few times now and always tastes amazing and never a soggy bottom!.
A few tips for those who are worried about pastry which I have learnt along the way.
1) Make sure that the butter is not too warm when adding to make the pastry, it needs to be room temperature.
2) Don't overwork the pastry, bring it together into a tight ball but don't keep kneading. This way it will be crumbly and short when cooked
3) Chill for no longer than 45 mins otherwise it is really hard to roll out
4) Roll out thinly (about 2-3 mm thick works for me) between two sheets of clingfilm therefore no extra flour is needed and no sticking to the rolling pin.

Hope that helps people

ayeishaa's picture
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I made this and it went down well, everyone loved it, it was delicious!

I'm 15 and have wanted to be a chef all my life. It would really help me if you checked out my food blog:

t0astfordinner.blogspot.co.uk

dianachristine's picture

So easy to make and the pastry rolled out with amazing ease. The uncooked pie is now in the freezer ... can't wait until the family comes to eat it.

doobie98's picture
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Great Recipe The Whole Family Loved It, Although The Bramley Apples Was A Bit Sour So I Would Recommend Adding About 20G More Caster Sugar To The Apples Or Buy Eating Apples Instead And I Used Custard Instead Of Cream And It Was Delicious But Overall It Was A Great Recipe x

nikkimac's picture
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forgot to rate

nikkimac's picture
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I made this pie last night and it was really lovely the only change i made was i used eating apples from a friends tree.Im making another pie today for my daughter. xx

inglesa's picture
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FABULOUS pie recipe. Very simple to make (no cooking of the apples. Plus a quick-to-create pastry). And the plethora of compliments heaped upon me at my little dinner get together left me blushing.

At one point I turned my back and three guys were in the kitchen fighting over the pie dish to see who would get the biggest serving of seconds!

The pie's so simple it can stand a little additional flavour lift. I'm the inventive sort, so I ended up adding a teaspoon of AllSpice to the filling, along with a little grated orange peel, and a handful of raisins.

Wow! Yum...

The pastry's really short (i.e. crumbly) so, following the advice of others in the comments section, I rolled it out between wax paper which worked so well I think I'll always do this when I make pastry. I rolled for less time, didn't really need to use extra flour, the pastry stayed nice and cool, plus there was far less mess to clean up afterwards!

Thanks for the recipe...

manamana's picture
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This pie was great! We made 1.5x the recipe to feed 12 people. I have no idea what kind of apples we used, and I had to use a cake tin rather than a pie dish, but I think my hosts were very impressed when this came out of their oven.

My favourite part was the texture of the apples, and putting 2x the recommended amount of cinnamon in.

Top notch!

vivaves's picture
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thanks, Phil, it was just down to bad time management! (and a severe case of impatience....) ;)

probert's picture

PanClanger all you have to do is let the pastry sit until it gets to room temperature and it will be soft enough to roll.

probert's picture

I found the pastry done while the apples were not done enough. I like the apples to be quite soft and cooked otherwise it's just sliced apples and pastry! also, I followed the recipe exactly, but there was a LOT of watery juice in the pie-how? The only thing different was I used my own apples which aren't Bramley. I wonder if apples for an apple pie wouldn't be better cooked or part cooked before going in the pie.

conniemcneill's picture
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super yummy but definitely needs more cinnamon

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