Ultimate apple pie

Ultimate apple pie

  • 1
  • 2
  • 3
  • 4
  • 5
(136 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


  • kcal695
  • fat33g
  • saturates20g
  • carbs95g
  • sugars32g
  • fibre4g
  • protein9g
  • salt0.79g
Save to My Good Food
Please sign in or register to save recipes.


    For the filling

    • 1kg Bramley apples
      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…


    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    8th May, 2016
    I've made this recipe 3 times and it's always a show stopper, everyone fights over the last slice and one pie is never enough! If you are having issues with soggy pastry dough it's probably 1 of 2 things - 1. Warm butter or 2. You put both the eggs in and not 1 egg and a yolk. I found it easier to make the pastry the traditional way of working cold cubed butter into the flour/sugar/salt mix, using 2 wooden paddles, then mixing in the eggs till mostly incorporated before kneading till it forms a ball - it shouldn't look greasy, wet or sticky. Divide into two portions and flatten between some cling wrap. Let the chilled dough sit out before attempting to roll it out between two sheets of cling wrap. I bake my pie in a stoneware pie dish and the result is always a perfectly crisp buttery and flakey crust, the filling is perfectly cooked with just a hint of sauce. My only criticism is the amount of spice, I put at least 1.5 Tbs mixture of mixed spice/cinnamon/nutmeg. I also alter the amount of sugar in the filling depending on the type of apple used, I prefer a mix of fuji and pink ladies.
    1st Nov, 2015
    Similar issues, dried apples carefully, added flour, didn't add any residual liquid but still ended up with a pool of apple juice when it came out of the oven. Also found the pastry quite difficult to handle even after 45 mins in fridge. Would cook half the apples next time and possibly use my own pastry recipe.
    7th Oct, 2015
    Simple, easy, very tasty. I wish the filling had been 'tarter' to counteract the raspberry icecream I ate it with, but it was still a success.
    18th Sep, 2015
    Replace 3 tbsp of plain flour with 3 tbsp of cornflour and you'll get a much better result. It also takes away the need to pat dry the apple slices with kitchen towels. The first time I made this I followed the steps exactly and I had a messy pool of apple juice and soggy pastry. The 2nd time was a complete success when I used cornflour. I guess it may also have something to do with the apples- not all apples are created equally!
    17th Sep, 2015
    "Preferably organic"? Seriously? lol. Save your money, readers. Organic isn't healthier, tastier, more nutritious or in any way better. That's scientific fact and you can read the studies yourself. Don't get conned into paying extra.
    17th Oct, 2015
    Of course organic is healthier, the alternative is full f pesticides or genetically modified. Call me old fashioned but I prefer my food without chemicals or engineering. Give me natural every time.
    26th Oct, 2016
    Of course Organic is not necessarily healthier or tastier. If something is "full of pesticides" it is unlikely to be good for you, but there are pesticides and pesticides. Being natural and safe to eat are not the same thing. Belladonna is completely natural and completely deadly. And Genetic Modification is something completely different. You may question whether it is good policy to allow GM crops to push out traditional crops, but mankind has been genetically modifying crops and animals ever since there was mankind, by breeding. What has changed with modern methods is both the speed and type of change that can be achieved> It obviously needs a certain amount of care, but if the result is tested thoroughly it may often be a better technique than pesticides.
    6th Sep, 2015
    Made this yesterday. I followed the recipe to a tee. Beautiful pie. Had no problems with pooling juices as in other comments. Will definitely make again.
    9th May, 2015
    I make this quite often, but I omit the sugar and use eating apples instead as they are sweet! The result is no soggy bottom or liquid pooling! And it's healthier for my diabetic other half!
    26th Apr, 2015
    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.


    17th Jan, 2014
    I'm no baker but mine turned out perfect. Only thing I can think is, did you chill your pastry long enough? Did you dry your apples long enough? I must admit I chopped 75% of my apples too small (I forgot to check method) and worried mine would be swimming in pulp, but no, was fine. I did sprinkle more flour & cinnamon over my apples once I had filled my pie. I forgot to water pastry before sticking together, but it still came out perfect. Soz can't be more help.


    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.