Ultimate apple pie

Ultimate apple pie

  • 1
  • 2
  • 3
  • 4
  • 5
(123 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

Nutrition:

  • kcal695
  • fat33g
  • saturates20g
  • carbs95g
  • sugars32g
  • fibre4g
  • protein9g
  • salt0.79g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    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
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 3 tbsp flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    For the pastry

    • 225g butter, room temperature
      Butter

      Butter

      butt-err

      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
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 350g plain flour, preferably organic
    • softly whipped cream, to serve
      Cream

      Cream

      cree-m

      Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    nikkinoodle40
    8th May, 2013
    4.05
    Yum! Lost a star because it was a bit too liquid. Served with custard it was pretty delicious!
    emmarignall
    8th May, 2013
    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
    upchurch3
    30th Apr, 2013
    5.05
    Had some short crust pastry to use up so used this filling - wonderful - will try the recipe pastry next time. It did cut the prep timing down by having already made the pastry.
    isabella18
    30th Mar, 2013
    This is the second time I have baked this and it's just delicious, and, I am no pastry chef (by far). However, I have found I need less flour than prescribed on the recipe and been devoured by all. Today I baked this lovely dish for my 5 grandchildren. My youngest grandchild is just 4 months old, so a little young for the taste. 5 stars from me.
    boo1811
    3rd Mar, 2013
    5.05
    Great, wonderful tasting pie, the only down point was I had to use a bigger bowl as I had too much apple and pastry. I think that the sweetness is just right and the cinnamon is a lovely touch. It's also delightful with creme or custard. Overall excellent pie.
    boo1811
    3rd Mar, 2013
    5.05
    Great, wonderful tasting pie, the only down point was I had to use a bigger bowl as I had too much apple and pastry. I think that the sweetness is just right and the cinnamon is a lovely touch. It's also delightful with creme or custard. Overall excellent pie.
    MrsLawless
    18th Feb, 2013
    5.05
    Winner !! I've been trying various apple tart recipes trying to get a good result and this is the first one that looks and tastes amazing. It was sweeter than it needed to be but that can be easily adjusted for the next time. Thanks for the recipe, I'm delighted :-)
    cat_thoma
    3rd Feb, 2013
    I have been looking for the traditional English apple pie recipe so long, as it is my husbands favorite! I have tried a few but this is the best! Easy to make, still so presentable. I made it for his colleagues and they were all impressed! I have already copied it in my recipe book...
    trumpton
    2nd Feb, 2013
    Cooking temp always a bit if a minefield, but this the the first time I've EVER seen the fan temp 20d hotter than the standard temp. Should I assume this is an almighty typo?
    gwenlole
    26th Jan, 2013
    Absolutely perfect... Yum yum!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.