Ultimate apple pie

Ultimate apple pie

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(134 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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    hobbychef's picture
    19th Aug, 2013
    Was really impressed with how the apple pie tasted. I just made one mistake, which was slicing the apples a bit on the thick side, so they were a bit chewy. If I hadn't been lazy and stuck to what the recipe said (slice 5mm thick) then they would've been perfect. My only other issue was with cutting the pie. It completely crumbled so I couldn't get nice slices like in the picture. Any tips about making the pastry more pliable?
    16th Sep, 2013
    Knead the pastry a bit to make it tougher. Two to three minutes.
    9th Jun, 2013
    I bake fairly often but I've not found the perfect apple pie recipe until now. I did make a few changes based on earlier comments - doubled the cinnamon and added a sprinkle of ground cloves, used granny smith apples (that's more common in Australia) but otherwise followed the recipe and it was delicious! For those who are fairly new to baking, I found covering my kitchen benchtop with cling-wrap and rolling the pastry on the cling-wrap then flipping it over onto the base (by lifting the cling wrap and flipping it over so the pastry is facing down) helped prevent the pastry from coming apart, it also made cleaning up a breeze since all I had to do was remove the clingwrap from the pastry and throw that away. A great recipe and definitely one I will be making regularly.
    9th May, 2013
    This pastry and apple pie recipe is a God-send! I was worried about making pastry but it is a fantastic easy recipe, with great results, and makes a good amount too (I usually have enough left over for decorating and some jam tarts). The pie is a hit and hasn't failed me yet though I've made it several times already. My partner and flatmates gobble it up in no time!
    8th May, 2013
    Yum! Lost a star because it was a bit too liquid. Served with custard it was pretty delicious!
    8th May, 2013
    Making this apple pie this weekend over the weekend, looks delicious. Has anyone frozen this pie? Did you defrost before cooking? Did it turn out OK? Not an experienced pastry maker, so a little nervous!! Thanks
    30th Apr, 2013
    Had some short crust pastry to use up so used this filling - wonderful - will try the recipe pastry next time. It did cut the prep timing down by having already made the pastry.
    30th Mar, 2013
    This is the second time I have baked this and it's just delicious, and, I am no pastry chef (by far). However, I have found I need less flour than prescribed on the recipe and been devoured by all. Today I baked this lovely dish for my 5 grandchildren. My youngest grandchild is just 4 months old, so a little young for the taste. 5 stars from me.
    3rd Mar, 2013
    Great, wonderful tasting pie, the only down point was I had to use a bigger bowl as I had too much apple and pastry. I think that the sweetness is just right and the cinnamon is a lovely touch. It's also delightful with creme or custard. Overall excellent pie.
    3rd Mar, 2013
    Great, wonderful tasting pie, the only down point was I had to use a bigger bowl as I had too much apple and pastry. I think that the sweetness is just right and the cinnamon is a lovely touch. It's also delightful with creme or custard. Overall excellent pie.


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