Ultimate apple pie

Ultimate apple pie

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(132 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 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

      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

      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

      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
      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

      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, questions and tips

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    li_lei_xu
    16th Aug, 2014
    the pastry was impossible to work with, overall a complete disaster
    Imnotclearingthatup
    10th Aug, 2014
    0.05
    Awful! Greasy, floppy pastry. Very disappointing - avoid.
    no2603
    3rd Aug, 2014
    5.05
    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
    18th Jul, 2014
    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.
    FeeBee67
    13th Jul, 2014
    0.05
    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
    27th Apr, 2014
    5.05
    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
    27th Apr, 2014
    5.05
    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
    14th Feb, 2014
    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.
    denizemurray
    29th Jan, 2014
    delicious! 5 Stars
    denizemurray
    29th Jan, 2014
    The pie is just delicious! And the pastry is fab.

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