Ultimate apple pie

Ultimate apple pie

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(121 ratings)

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 (187)

    bartoloc's picture

    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!


    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

    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

    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

    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???

    jamester74's picture

    This was my first go at making an apple pie. And the first time at making pastry. It worked perfectly - although I didn't use quite as much sugar for the filling.

    steveandbee's picture

    140g was fine for me as my apples were pretty sharp. This left the filling nice and contrasting between the apples and the sugar. Otherwise very easy to make. Made it last evening and more than half gone this morning!

    rachaelswest's picture

    Does anyone know if the pie needs to be defrosted before cooking or the cooking times if cooking from frozen as the recipe doesn't supply this information?

    flosssy's picture

    Really good pastry recipe - this apple pie worked well, but agreed with the sugar. I used only 100g of sugar and it was still too sweet.

    airabr's picture

    I made this with my bf and it turned out great. Although, I thought it didn't look like it had enough sugar so we added more so it turned out on a sweet side. Certainly will make it again and again (with no EXTRA added sugar) Either way it was perfect for me and my bf :)

    helenadias's picture

    my pie was fab all thanks to dorrn tip thanks

    faye_art's picture

    I loved this recipe, used a little more cinnamon but I really love it with apples so it depends on your taste! I actually used vegetable fat for the pastry and it is really tasty but was very soft, I assume it wouldn't be so bad with butter. I didn't find it too sweet as my bramley apples were quite tart so the sweetness worked well. I am a keen cook but have only made shortcrust pastry once before and it wasn't a scratch on this recipe!

    Highly recommended for a family sunday dinner dessert or evening treat!

    ellie2182's picture

    *forgot to rate it!*

    ellie2182's picture

    never ever made pastry before, so i was a little scared making this pie. I shouldn't have been, it turned out wonderfull! I took it along to a dinner party for dessert and it went down a treat! Ever so easy to do!

    carolewigley's picture

    sorry forgot to rate it. i give it 5 stars

    carolewigley's picture

    made this for two so made a smaller version and halved all ingredients even the eggs. i used a 18cm dish and there was just enough pastry. baked it for 30 mins, it was delicious will definitely make it again

    bulbie's picture

    Just made this. Amazing!

    kittykat101010's picture

    This is truly a tasty apple pie! Dead easy to make, the recipe is really easy to follow. The pastry was lovely and light, probably my favourite bit! I did find however that I had lots of apple left over, but that wasn't a problem as I made another pie from the left overs. I too added cinnamon and it tasted great. You can make this with normal caster sugar if you dont have golden. Watch your cooking time as both pies I've made have only taken 35 mins to cook, but that may be down to my oven. Get baking!!


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