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

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Comments

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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

vivaves's picture
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For joejones and anyone else who finds the pastry difficult, I may have a solution! The second time I made this pie, I chilled the pastry overnight, and then found it too hard to roll out, it just cracked into lumps. Disaster! But not to be defeated, I sliced it to about the same thickness as I'd intended to roll it, and arranged the slices in the dish, overlapping just enough to cover. It may not look quite as professional (I wouldn't be going through to the next round in the Bake Off), but hey it's still the best apple pie ever!!

hera247's picture
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Amazing!!! Simply amazing!!!! :)))

joejones1's picture
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This recipe is awful!!! Pastry unrollable...a total mess very very disappointed

vivaves's picture
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Beautiful apple pie! The flavours are just amazing. If all apple pies were like this the world would be a better place. What I really liked about it was that the apple slices keep their shape during cooking, and don't just collapse into a sugary mush like those awful Mr Kiplings things. I like the fact that they colour slightly as they are left set aside before using. I too found that less sugar was fine, and used more or less the same amount as cinnamon as the recipe states. The pastry was a bit difficult to work with (my eggs may have been too big) but the end result was heavenly. Served with just lingering warmth from the oven with cream. I will probably do this for christmas as well, we liked it so much.

hannahbanana78's picture
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I have made this pie time and time again and so far it has not gone wrong! the pastry is foolproof and it's a real apple pie! really deep filling, lovely buttery pastry a real winner in my house.

tkwilzon's picture

i tried it and it tasted like HappyBunny's mum the other night

beginnersue's picture
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I have made this twice, once using butter and the second time using a block of Stork marg. Both lovely but the second for us was better cos I think all that butter can be a bit too much.

dmistfi's picture

My hubby made this pie last week and it tasted great. However, after we left the pie to set as instructed, we sliced it open only to find a pool of water inside! Why did this happen?

magdalenas's picture
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This recipe made me appreciate a home made pastry. It was absolutely fabulous. Even if you are less experienced like me, you can still do it. I can't wait to make another one!

pdecook's picture

The pastry was great. My only problem was the pastry at the bottom was soggy.
This always happens with my pies. What am I doing wrong?

rricha's picture

1 of the best apple pie recipes... however i agree re the sugar comments, i put around 100gr of sugar and double the cinnamon

bartoloc's picture
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Just made this, first attempt at apple pie, used Bramley apples. Pastry was very fiddly and needed a lot of flour when rolling but tastes delicious! Also added more cinnamon and a tsp of mixed spice.

Before I put it in the oven I dotted the top with whole cloves. 45 minutes was just right!

Delicious!

anitelmac's picture

Great recipe! Made day before and froze as was concerned may go soggy . Defrosted for 3 hours then cooked to eat after Sunday roast dinner . Great success . Used spare pastry to make biscuits. Will definitely make again.

lorraine21's picture
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I made this last evening to use up some Bramley apples I was given. It was the best pastry I have ever made and I am going to use it for my mince pies at Christmas - hope it won't make it all too rich. I didn't alter the quantities in any way and felt that it was just right. Next time I might try with cloves instead of cinnamon or put some blackberries in to ring the changes.

leppie's picture
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Made this yesterday and everyone loved it. None left now. :( Will definitely make it again.

ianglyn's picture

Best apple pie I eaten for a long time; especially when topped with a large dollop of Cornish Clotted Cream. Yummy

jamester74's picture
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This is the second time I made this Apple pie. I also added some sultanas, more cinnamon, and mixed spice. It tasted even better than the first time. And with the left over pastry trimmings I rolled them out quite thin, cut them into circles and put them in a cupcake tin - filled them with jam and made the best Jam Tarts I've tasted.

sonyaritchie's picture

can the pastry be made the day before and kept chilled???

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