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Ultimate apple pie

Ultimate apple pie

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(120 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
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Ingredients

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

    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

    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

    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

    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

    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.

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Comments (187)

starbit's picture
4

I was a little short of butter and as a result my pastry a bit brittle, but overall a simple and tasty recipe!

I used golden delicious apples that were a bit past their best, and reduced the sugar in the filling, which worked well.

Partner complained I used too much cinnamon (I added extra) but I thought the taste was spot on!

gotulwa's picture
2

i dont like its pastry. It was chewy rahter then biscuity and the dough was very soft. its sweetness was good. It was an average recipe.

caolfionn's picture
2

I think i did everything wrong with this recipe. I blind baked my pastry before adding the apples and the pastry shrunk it was also terribly crumbly. I also halved the amount of sugar and it's far to bitter. Really disappointed in my first attempt...can anyone give me some pastry advice ???

paulnlondon's picture
5

This is apple pie perfection. I'm not very experienced at making pastry but this was the absolute business. Warm pie with cold custard is my favoured combination - I almost inhaled it! For me the sugar and cinnamon levels were spot on.

west1871's picture
5

my first fruit pie and it didn't disappoint. I used 80g sugar with the fruit as I used left over eating apples and blackberries and thought it may be too sweet with 140g sugar. I was a bit worried that the pastry would be too thin and would break so, rolled it out between two sheets of clingfilm with no flour and it turned out perfectly.
Will use this again and again

robertsimons's picture
5

I really enjoyed baking this Recipe as it has improved my skill in Catering. I thought of adding Ginger but Cinamon was better.

cocker_spaniel's picture

This pie was lush - the pastry was perfectly cooked and it tasted like a proper apple pie. I doubled the amount of cinnamon from reading the above reviews but did not alter the amount of sugar, and it was delicious - not too sweet at all. Em xx (definitely a keeper!)

LuluLolly's picture
5

Sorry - I forgot the stars ;-)

LuluLolly's picture
5

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
5

Sorry forgot to rate it!!

jenniecox's picture
5

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
5

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
5

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
5

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
5

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
4

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
5

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
4

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.

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