Ultimate apple pie

Ultimate apple pie

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(123 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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    rach90
    23rd Jan, 2013
    4.05
    I made this twice. The first time I followed the recipe exactly and it was way too sweet. The second time I reduced the sugar in the filling by 50g and it was perfect! Delicious! :)
    youris
    20th Jan, 2013
    5.05
    Very good recipe. Made it for dessert for dinner. Vanilla icecream goes beautifully with this pie. Next time might put less flour into the filling to make it less sticky and more runny. To @marina: one of the reasons the pastry may get soggy is if you forget to make holes on top of the pie.
    hannahspruijt
    11th Jan, 2013
    Marina, I use a metal pie dish (Lakeland?) which works a treat. Also, try sitting the dish on a baking tray in the oven which means the whole base of the pie will be heating evenly. I found a lot of juice came out of the apples so I am going to leave them covered in kitchen paper a little longer to absorb some more of the moisture. Also, you might like to invest in an oven thermometer...my oven is never as hot as it thinks it is!! Or turn your oven up a fraction to get the pastry to go nice and crisp. Good luck :)
    veena06
    10th Jan, 2013
    5.05
    I added more cinnamon. That apart, it was fabulous, especially the crust. Amazing!
    grannyslittlehelp
    27th Dec, 2012
    5.05
    Hi @rachgal, did you follow the amount of ingredients precisely as it's listed in the recipe? Did you use a a cake tin or a ceramic baking dish Just trying to figure out where did I go wrong:(
    rachgal62
    26th Dec, 2012
    5.05
    I made this pie (the first one I have ever made from scratch) for a Boxing Day family meal. Everyone loved it, and I was delighted. I will definitely use this recipe again.
    grannyslittlehelp
    26th Dec, 2012
    5.05
    The inside of the pie tasted great; however, the pastry wasn't crunchy, but rather soggy, especially on the bottom:( I followed the recipe completely, the only that was different - i used a cake tin, not the pie dish. Can it be the reason? Or is there any way to overcome sogginess? I really want it to be just perfect:)
    1cooking1
    19th Dec, 2012
    5.05
    This pastry is divine. I didn't follow the filling recipe too closely (mixed up some frozen mixed fruit cos I ran out of apples) but it came out fabulous!!! Now using the pastry for mince pies too
    raven
    13th Dec, 2012
    5.05
    The best apple pie. I add the zest of an orange and lemon to the filling and I also use brown sugar. It is absolutely delicious.
    raven
    13th Dec, 2012
    5.05
    The best apple pie. I add the zest of an orange and lemon to the filling and I also use brown sugar. It is absolutely delicious.

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