Ultimate apple pie

Ultimate apple pie

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(118 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…

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  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 (185)

nath256's picture

I used 100g of sugar and it was bitter but still nice , 140g is about right, maybe not enough. I did use Billington's Unrefined Golden Caster Sugar.
I think anyone that thought it was too sweet used refined and maybe white caster sugar.
Great taste, would have been a little better with 140g as state, but everyone loved it.

theresa2185's picture

I have tried various apple pies over many years, and this was the first one I will recommend. Wonderfull taste, the pastry is devine, gaurenteed a winner in our household!

bevdownes's picture

Have made this pie lots and we love it!

Quick question re. Freezing, do I defrost or bake from frozen. How long for?


weetabix's picture

I used the brambely apples from my garden in this recipe and it was lovely, but very sweet!!! I would definitely say that you should follow the preparation of apples to the word as i did not and my pastry ended up with a soggy bottom. However it was still delicious and my mother loved it.

mandy_m10's picture

A definite hit.
Used local apples - etoile being an old Belgian apple - and it was excellent.
lilac lady

lally_c's picture

Made this the other day and froze it at the stage suggested in the recipe. It wasn't clear from the recipe whether to fully defrost it or not before baking and how to adjust the cooking time. Just wondering if anyone has frozen it and whether you defrosted it fully before baking? Thx

beckylovesbaking's picture

This is my favourite apple pie recipe - I used less sugar as most people have noted - we had beautiful sweet apples this year. A must for cinnamon lovers! Really easy to make, just apply custard and enjoy - yummmmmm!

beckylovesbaking's picture

This is my favourite apple pie recipe - I use less sugar as most folks have noted, we had beautiful sweet apples this year. A must for cinnamon fans!

janamba's picture

i too have made this recipe,i needed a dessert quickly so i used some pastry for the pie base that i already had in the fridge, then used frozen puff pastry for the lid absolutely delicious served with clotted cream ,devine ! I have since done this recipe 2 or 3 times with the recommended pastry it too was gorgeous.

seanmilomissy's picture

This Apple Pie is the Best Ever!! Well worth the effort and easy too Loved by all :-)

tigerfood's picture

First time with this one was worried about the apples going brown
but did not seem to make a difference everyone loved it, did exact to recipe sugar was just right. Thank You

cumeada's picture

Great recipe - less sugar, more spices make it an ideal pie for December eating !

itsaoozy's picture

Forgot to vote. Gave 6 stars. Deserved.

itsaoozy's picture

Great recipe. I have made this three tines now, making at least two pies each time. A hit with family and friends. The recommendation from Mikki above re. Using lemon juice in water after peeling and slicing the apples is great, to stop them browning.

I use slightly more cinnamon and add approximately 5 cloves in the apple mix, and another 6 poked into the slits in the crust. This was something my Irish mother used to do, and the cloves give a subtle taste.

I generally use white caster sugar, as I find brown sugar too rich.

Another tip, for any extra pastry left over. Roll out and sprinkle with cinnamon , roll up and cut into 1 inch pieces, squeeze down into baking tray and wash with spare egg white, and a sprinkle of sugar. Bake for 20 to 30 mins. Makes great little cinnamon rolls...yum.

palmtrees246's picture

I tried this receipe and was disappointed with the pastry. I followed the receipe to the letter but the pastry was incredibly flaky when rolling out. I couldn't roll it out to fit the baking tin - my husband had to do it as I lost my temper with it. Setting the pastry problem aside I found there to be too much cinnamon in it. I have changed the recipe and now use the pastry receipe from a Bakewell Tart also found on the website which I find works every time I make it. I also halved the amount of cinnamon (for my taste only).

daviesx4's picture

Lovely pie....pastry crispy, fruit plump, I scattered a few sultanas in with the apples too. A great pie and will make agan. A big hit in the Davies household

ashleymac's picture

Really amazing. A bit more cinnamon for me, same amount of sugar as the cookers were very sour.

Found the pastry very short and solved that by rolling out within two sheets of cling film. It was fabulous pastry when cooked!


expertmessmaker's picture

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

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

I give it a Six sorry I forgot to vote >.<


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