Ultimate apple pie

Ultimate apple pie

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(126 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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    13th Dec, 2012
    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.
    13th Dec, 2012
    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.
    23rd Nov, 2012
    Very easy to follow for someone who had never made pastry before, pie came out perfectly, even with the suggested about of sugar!
    13th Nov, 2012
    As I live in Sweden I can't buy cooking apples, so made the pie with pink ladies, very little sugar. Loved the pastry but needed more to cover my dish
    7th Nov, 2012
    Brilliant. Simply the best pie ever. Pastry was great, and with really tart apples, the sugar isn't too much.
    5th Nov, 2012
    Made this recipe a few times now and always tastes amazing and never a soggy bottom!. A few tips for those who are worried about pastry which I have learnt along the way. 1) Make sure that the butter is not too warm when adding to make the pastry, it needs to be room temperature. 2) Don't overwork the pastry, bring it together into a tight ball but don't keep kneading. This way it will be crumbly and short when cooked 3) Chill for no longer than 45 mins otherwise it is really hard to roll out 4) Roll out thinly (about 2-3 mm thick works for me) between two sheets of clingfilm therefore no extra flour is needed and no sticking to the rolling pin. Hope that helps people
    4th Nov, 2012
    I made this and it went down well, everyone loved it, it was delicious! I'm 15 and have wanted to be a chef all my life. It would really help me if you checked out my food blog: t0astfordinner.blogspot.co.uk
    3rd Nov, 2012
    So easy to make and the pastry rolled out with amazing ease. The uncooked pie is now in the freezer ... can't wait until the family comes to eat it.
    30th Oct, 2012
    Great Recipe The Whole Family Loved It, Although The Bramley Apples Was A Bit Sour So I Would Recommend Adding About 20G More Caster Sugar To The Apples Or Buy Eating Apples Instead And I Used Custard Instead Of Cream And It Was Delicious But Overall It Was A Great Recipe x
    25th Oct, 2012
    forgot to rate


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