Ultimate apple pie

Ultimate apple pie

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(120 ratings)

Ready in 2½ hours

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


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

  • 1kg 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 (187)

doobie98's picture

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

forgot to rate

nikkimac's picture

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

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

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

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

super yummy but definitely needs more cinnamon

vivaves's picture

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

Amazing!!! Simply amazing!!!! :)))

joejones1's picture

This recipe is awful!!! Pastry unrollable...a total mess very very disappointed

vivaves's picture

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

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

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

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


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