Ultimate apple pie

Ultimate apple pie

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(137 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
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    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.

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    Comments, questions and tips

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    17th Jan, 2014
    Wow turned out fab.
    12th Jan, 2014
    Made this for Thanksgiving dinner and everyone is still talking about this apple pie!
    11th Jan, 2014
    Works great cooked straight away or frozen and then defrosted before cooking. I used ready rolled pastry for quickness but had to roll thinner to have enough to line and top the tin. I used a cake tin with a removable bottom which worked really well. Goes well with ice-cream as we like apple pie a bit sweeter.
    20th Sep, 2014
    Ready rolled pastry??? Not the recipe pastry? You really missed a treat there!!
    21st Dec, 2013
    Loved the pastry recipe, fantastic to work with, buttery and just the right degree of short. I added a lot more cinnamon than the recipe suggested - 3 tsp in total, and it was just right.
    aunty sam
    9th Dec, 2013
    After my third bag of apples from my father in law i took the hint and made him this apple pie. I rolled the pastry between some cling film as it was very flakey and as previously suggested i added more cinnamon. The end result was a lovely light pastry with no soggy bottom. My father in law might have no teeth but the pie disappeared that day. Im waiting for my next delivery of apples.
    1st Dec, 2013
    Apple soup - what happened? Followed this precisely, with no variation. The pie looked fine, but the base was totally soggy and over a cup of 'apple soup' flooded out when we cut it. Apple was not very soft, and my husband thought it tasted too sour for him.
    14th Feb, 2014
    Mine was exactly the same apart from not tasting sour. I used exact ingredients, temperature, timing, and I chilled the pie before cooking. Can't understand how so many others didn't have the same problems.
    15th Nov, 2013
    Had some ready made sweet shortcrust pastry nearing its use by date and a free bag of apples from the man at the dump! Made this, added the extra cinnamon as recommended and a couple small handfuls of raisins. I didn't have quite enough pastry for a full top, so did a lattice. The family said it was the best apple pie they had had. It was so easy to do and it is now in my top 10 recipes of all time! Next time, I will make the pastry too.
    27th Oct, 2013
    Delicious! Made this for my anniversary dinner, other half loved it!


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