Ultimate apple pie

Ultimate apple pie

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(92 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

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Comments

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LuluLolly's picture
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Sorry - I forgot the stars ;-)

LuluLolly's picture
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I wish I could give this recipe more than 5 stars. For someone who is so scared of making pastry, this couldn't be easier. It was light and buttery and I'm planning to use it for my mince pies at Christmas. Try this recipe - you won't be disappointed!

jenniecox's picture
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Sorry forgot to rate it!!

jenniecox's picture
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This is certainly the recipe for the ULTIMATE apple pie!! I did put more cinammon in after reading the reviews which was very helpful. I used granny smiths and so the sugar was just right. A sweeter apple and the sugar would have been too much. I also added some raisins.
Easy recipe, pastry lovely!

rodders79's picture
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Followed the recipe exactly, except added a little bit more cinnamon and it was lovely. Went down really well with family members. Will make again!

ericax's picture
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such a good apple pie! the pastry was lovely and i found the amount of sugar was perfect-not sure what everyones on about?! i didnt have any cinnamon so used mixed spice instead and it was delish!

joliecooks's picture
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I made this to take to my aunt's house for after our Sunday roast. Everyone was truly impressed and compliments were endless. The sweetness was perfect and I must admit being a cinnamon fan, so I added double the amount and it came out a treat!

carmen1's picture

I made this for Christmas Day lunch. I am glad I took notice of the other comments regarding the sugar in the filling. I cut down the sugar by just under half and it tasted sweet enough.

Will Definitely make this again, everyone loved it!

hastings2010's picture
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I made this yesterday and mysteriously it's all gone. The pastry is easy to make and tastes brilliant. I cut down on the sugar and felt that is was still sweet enough with less. I will make this again and again.

reddeb1's picture
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My big Sis made this for dessert on Sunday...and it was great. She used slightly less sugar in the filling...okay, okay, she totally forgot to add the sugar (hehe!), but it still tasted great. Will be requesting this again next time we get an invite...with perhaps a wee bit of sugar (not the full amount). Thanks Kim :)

tagatone's picture
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I cooked this yesterday to have as dessert after sunday lunch. Hven't baked in a long time, very easy recipe. Stuck to the ingredients and the pie was lush. Will definately use this recipe again.

rdimbleby's picture
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I made this with some apples a client had given me from their garden and I was worried about the comments over the sweetness of the dish as those I cook for don't have very sweet tooths.

However I cooked it according to the recipe and everyone loved it. They felt it was just the right amount of sweetness and the apples cut through the sugar very well.

Excellent dish and one I will no doubt be asked to make again.

hughsie's picture

I made this for dessert following a family Sunday lunch. It was the easiest I've made and definitely the tastiest. I also used a bit less sugar.

clarep1's picture

Delcious pie - so easy to make and looks so professional! Will try and freeze one next time.

dorell's picture
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Terrific pie. Followed the recipe and it turned out wonderfully! We've all got a sweet tooth in this house though...?!

classified's picture
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I followed the recipe and did not reduce the sugar. Wow what a pie!!! and the pasty was amazing. I could not believe I actually made it. It looked fabulous and very easy. I will make all small ones next time and freeze some.

little-nell's picture

I have made this pie a couple of times as per recipe and did not find it too sweet. Perhaps it depends on the apples. I loved the pastry and found it very easy to make. Great.

mimz-qtr's picture
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I stuck with the sugar and cinnamon advice.. the pie turned out great . Looked and tasted perfect, thanx =)

trebzz's picture
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I'd agree with the sugar comment, this recipe had way too much, I left part of it out and that was still too sweet. Great pie though!

donnamb's picture
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You usually can't go wrong with an apple pie using good Bramley apples. However. too simple can be too boring - add more cinnamon and less sugar.

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