Ultimate apple pie

Ultimate apple pie

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(96 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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expertmessmaker's picture
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My pastry went a bit funny during cooking, it sunk down around the apples, but still looks and tasted great, as i didnt look at the comments first,I used the full amount of sugar, but I do have a sweet tooth!

shalini's picture
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and no blind baking needed? just the ticket. didnt have golden caster sugar, so mixed normal caster suger with some brown muscadavo that i had, and added a bit more cinnamon. it was hit, and dissappeared very fast!

usmikki's picture
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I give it a Six sorry I forgot to vote >.<

usmikki's picture
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LOL - After looking at the recipe I was like yippeee Cookie Dough Apple Pie

I think this must have been derived from a US cookbook but anyways a couple of comments.

Make the pie as described - don't follow anyone elses recipe cause thats not the recipe ur comment on - if it don;t work out adjust to suit ur own taste - Apple Pie is like that :)

Make the pastry/ dough the day before and chill over night for better workabilty cookie dough can be sticky lol.

I would agree wif more cinnamon in the mix but... try it this way first.

To answer the last poster... I usually sprinkle nutmeg over the outside crust Cinnamon inside Nutmeg Outside :)

Ohh and ... when cutting ur apples put them in water wif some lemon juice in - it will stop them going brown and makes the pie look more attractive. Dry the pieces before using and mixinf wif the cinnamon/flour sugar mix.

Mikki

brooksy71's picture

After a bit of advice. If I were to swap the cinnamon for nutmeg would the quantity stay the same?

Thanks

t40jkd's picture

Had time off work due to an arm injury and too bored to sit around doing nothing...I have an apple tree so decided to make some apple pies (one handed!)...found this receipe on the web and I've now made it three times...really easy to make and really tasty, whether I use the full Sugar or less and use more Cinnamon or not...great pie and really tasty pastry...

beckyshenton's picture
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Really Disappointed with the pastry, I did what it said, and put the correct amount of ingredients in, but when i pulled it out of the fridge you could see the oil around the pastry, i cooked a sample of it to make sure it was edible and it wasn't. I didn't bother finishing it off.
There was to much butter in the ingredients.

tilly1314's picture
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I agree with the more cinnammon and less sugar.A fantastic pie.The pastry is lovely

aibamyu's picture
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The filling is good, but the pastry is too oily.

sarahpoole's picture
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Great pie everybody loved it

edelvassallo's picture

i made this pie omitting all the sugar however the flour remained uncooked...perhaps it needed a few more minutes in the over. will try again using less flour and a bit of sugar.

dawnlatoudi's picture

This really is the 'ultimate' apple pie. Easy to make and tastes and looks amazing. Unbeatable. Always gets compliments.

hanzi07's picture
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Ultimate indeed - and now my number one Apple Pie recipe - I did add slightly less sugar and more cinnamon. Pastry was perfect, the apples cookes really well and the syrup inside was divine!

ladyswift's picture
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I made this on Sunday, after our Roast Chicken Dinner - it was a bit of a special ocassion as I had invited a friend over who I've only just met again in a chance meeting a couple of weeks ago in Aldi's carpark & I have not seen her in 26 years! we used to be old school chums. It was lovely catching up after all these years & the this recipe went down a treat! as I couldn't cook back then & my friend was well impressed - will be making it again!

bancebance's picture
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I have not baked an apple pie in years but I followed this receipe exactly and it turned out beautiful! Very tasty.

angelfire_laura's picture
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First time making an apple pie and I have to say this recipe had no faults. I followed all the measurements perhaps adding a little sprinkle more of cinnamon and the pie came out perfect. Will definately be baking this regulary. What I liked about this paticular recipe is that you did not need to stew the apples (theres nothing worse than a soggy pie) the apples are perfectly cooked inside and are not just liquid as some store bought pies regulary are!

vikkivw's picture
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Just made the apple pie, and it is the tastiest pie I have ever made. I don't think that the measures of sugar is in any way wrong, I think it must be the apples people have used. Make sure you use cooking apples, as these aren't as sweet as a normal granny smith for example.

If you prefer to have a stronger taste of cinnamon I would suggest to add another half teaspoon, but I think it's great as it is! Yom yom!

holmfirth's picture
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just follow the recipe caol.

holmfirth's picture
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sorry, forgot the stars too,

holmfirth's picture
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we all love apple pie and this sounds delish, the sweeter the better too for ue,lol, will definatly be makine this one,mmmmmm

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