Ultimate apple pie

Ultimate apple pie

A traditional, comforting dish where simplicity is the key to success - one for all the family

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 2½ hours

Freezable

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.

695 kcalories, protein 9.0g, carbohydrate 95.0g, fat 33.0 g, saturated fat 20.0g, fibre 4.0g, sugar 32.0g, salt 0.79 g

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

Results 21-40

  • Binder photo HappyBunny

    03 May 2009

    HappyBunny rated and commented on this recipe

    5 stars

    Sorry - I forgot the stars ;-)

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  • Binder photo I Love My Dog

    12 July 2009

    I Love My Dog commented on this recipe

    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!)

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  • Binder photo Robert Simons

    29 August 2009

    Robert Simons rated and commented on this recipe

    5 stars

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

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  • Binder photo westy

    30 August 2009

    westy rated and commented on this recipe

    5 stars

    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

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  • Binder photo Paul N London

    07 September 2009

    Paul N London rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Caol

    09 September 2009

    Caol rated and commented on this recipe

    2 stars

    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 ???

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  • Binder photo Hamida Ali

    09 September 2009

    Hamida Ali rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Starbit

    11 September 2009

    Starbit rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Tartal

    24 September 2009

    Tartal rated and commented on this recipe

    5 stars

    It was so easy it didn't even feel like cooking to me. As for the taste, absolutely amazing and rich. The smell of the pie after it's been baked is simply mouthwatering. But, cinnamon lover that I am, I added a tablespoon of cinnamon to the pastry and two tablespoons to the filling. The whole pie lasted about 2 hours :) Also, I sprinkled it with brown sugar for some crunchiness.

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  • Binder photo yummie

    08 October 2009

    yummie commented on this recipe

    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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  • Binder photo yummie

    08 October 2009

    yummie rated and commented on this recipe

    5 stars

    sorry, forgot the stars too,

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  • Binder photo yummie

    08 October 2009

    yummie commented on this recipe

    just follow the recipe caol.

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  • Binder photo VikkiVW

    09 October 2009

    VikkiVW rated and commented on this recipe

    5 stars

    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!

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  • Binder photo angelfire_laura

    16 October 2009

    angelfire_laura rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Bance

    16 October 2009

    Bance rated and commented on this recipe

    5 stars

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

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  • Binder photo Anne

    20 October 2009

    Anne rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Hanzi07

    28 November 2009

    Hanzi07 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Dawn

    20 December 2009

    Dawn commented on this recipe

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

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  • Binder photo Joeegg

    26 December 2009

    Joeegg rated this recipe

    5 stars

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  • Binder photo Gabriela

    28 December 2009

    Gabriela rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Total time

Ready in 2½ hours

Freezable

Crispiest pastry, juiciest fruit

Ingredients

FOR THE FILLING

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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695 kcalories, protein 9.0g, carbohydrate 95.0g, fat 33.0 g, saturated fat 20.0g, fibre 4.0g, sugar 32.0g, salt 0.79 g

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