Ultimate apple pie

Ultimate apple pie

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(106 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
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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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william18's picture

Its worth reading comments! Took on board esp what was said about pastry. Did ignore about the 3 tablespoons of cinnamon, think typo! I always use a vegetable fat, Trex, for pastry, so to keep this simple and to use a known outcome, 8oz fat to 16oz plain flour, make as stated then divide in two, one portion for the top, one for the base. If you want a sweeter pastry substitute 1oz icing sugar for flour.You may find you have a little excess pastry, use this to decorate with shaping leaves. Put dough in sandwich bags, flatten to about an inch, put in fridge. 1Kg of Bramleys is about four large apples, cut in quarters then core, peel then slice thinly. Do one apple at a time. Put a sheet of paper towel on a plate, then slices of one apple, then another sheet of towel, another sliced apple, another sheet of towel etc etc.Yes the apple turn slightly brown but doesn't show once the spices are added. I used half teaspoon of cinnamon & half teaspoon mixed spice. Keep the flour to a level tablespoon for the apple mix. I found the amount of sugar just right, not too sweet.
I didn't have a soggy bottom!
Making leaves...cut strips approx. 3cm wide, cut at an angle to make diamonds. Make dent in length, then dents either side to resemble leaf veins. Apologies to the veterans of pie makers!
You can brush with (the wash) milk, or beaten egg. Will definitely do this pie again, slightly tweaked but still a winner.

foodles's picture

I make this quite often, but I use eating apples and omit the sugar. The result is no liquid pooling or soggy bottom! And there is usually nothing left unless you count crumbs!

mungo57's picture

Whenever I make Apple Pie I find the base (pastry) goes a bit soggy when the apples break down in the oven. I always add white breadcrumbs BEFORE putting in the apple and cinnamon sugar mix, I find this stops the base from going soggy and keeps it lovely and crispy :)

DublinHarpist's picture
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Loved this recipe. I did use 3 tablespoons of cinnamon, but otherwise followed the recipe to the letter. I think it's key to slice the apples as thin as the recipe states, use a metal pie dish, and definitely give the pie time to cool.

anncardus's picture
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First time I've ever followed a recipe for apple pie. I was sceptical because I thought pastry had to have cold everything but I did exactly what the recipe said and produced the most awesome apple pie I think I've ever eaten (all modesty aside).

fruzsinam's picture
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It was the second time I've made this recipe, and will make it a lot probably in the future as well. The dough is very nice (need to work it out well and respect its temperature to be able to have the results we wish for), the apples were just juicy enough, I love it! Served it warm with a tbs of cream, perfect! Try it, you'll see!

jim d's picture
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Was a little concerned about the preceding poor reviews on this recipe but I had a go and was very happy with the result. Great shortbread like pastry,crisp and dry. Apple's nice and tasty,though would have liked them a little more cooked after 40minutes in the oven,but I put that down to the particular variety growing on my own Apple trees. Will be happy to try this recipe again.

Alan199's picture
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No! Never again! Tough but brittle dough that shattered in splinters when cut and tough semi-raw apple in a pool of so much fluid that the base didn't stand a chance.
A disappointing thing to offer our special guests, the offer of seconds was not taken up.
Shameful, a shop-bought one would have gone down better.

Alan199's picture
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No! Do not try this at home or if you want to entertain friends nicely.
The dough turned into a tough but brittle substance that shattered when attempts were made to cut it. The apples were still very tough despite cooking, and even the previously-dried apples generated so much juice that the pie base had no hope of remaining intact. I might as well have thrown the tough bits of apple, the crust and the juice in a bowl and hit it with a hammer before serving it up.
The recipe was followed with good intentions by my partner (a reasonably decent cook) to please special guests but nobody accepted a second slice and most of the first slices went in the bin.
Something shop-bought would have gone down better.

TimmyH1's picture

Made pastry many times before never had such a wet dough... Chilled for an hour and just fell apart
Nightmare!!

bigbaddan1977's picture

Just made this pastry and never had a problem. You need to work the dough together but don't over work it or it will start over-working the gluten and be tough

RebeccaBlog's picture

I loved this recipe the pastry was amazing it was melt in the mouth, the filling was amazing it did have a lot of juice in but soon went due to being taken out of the oven so tip to leave to cool before cutting. I also added a beaten egg yoke and covered the top of the pie and put sugar on so it was crispy and golden brown when it was done :) x would recommend this recipe

li_lei_xu's picture

the pastry was impossible to work with, overall a complete disaster

Imnotclearingthatup's picture
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Awful! Greasy, floppy pastry. Very disappointing - avoid.

no2603's picture
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I used this recipe to make mini apple pies for a work picnic and they were very popular! (I even got a marriage proposal.) The pastry was sweet and beautifully flaky and the filling was nice and syrupy. I had loads of the filling leftover though because of the adjustment, next time I'll halve it.

janelle25's picture

Have made this several times and it has always turned out beautifully -everyone thinks I can actually cook! I have found the most important thing is to put the apple slices in a single layer on kitchen paper then put another layer of kitchen paper over the top and lightly press on them to remove as much juice as possible. The pie turns out perfectly with a crispy pastry and lovely juicy filling.

muppet123's picture
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Yuk! I hope someone can tell me what went wrong - I followed this recipe exactly and after 45 minutes, took out a fabulous looking pie from the oven. But when I cut into it around 90 minutes later, half-cooked slices of apple were floating in at least half a teacup full of dirty-dishwater coloured juice.
Apart from the lid which we've just eaten with cream(!), the whole lot went into the bin.
Really a shame and I have no idea how I got it so wrong!

emyrob565's picture
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P.S. Forgot to add, make sure you let the pie rest before cutting it or the juices will run. I made mine the night before...no runny juices and lovely pasty.

emyrob565's picture
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Amazing, wasn't massive fan of apple pie until i made this! My partner also love it as well as the parents an in-laws :)

Larna's picture

Lovely taste and pastry top was also lovely. However, the bottom and sides were soggy and there was a lot of juice running out when cut. I used the exact quantities, oven temperature, and timing. Disappointed as I had to serve it up to guests.

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