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


  • 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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    Frequent Cook
    22nd Dec, 2016
    The method is all back to front. Start with the pastry. Make that first, and while it is chilling prepare the apples. Drop the peeled quarters into acidulated water to prevent oxidation; covering with paper towels won't stop apples going brown. Mix flour, sugar and cinnamon in large bowl, dry apple quarters on paper towels then slice directly into this mixture, stirring from time to time. The pastry is very fragile. Roll it out between sheets of cling film, and use the cling film to lift it in place. Cooks very well from frozen.
    Ang77's picture
    12th Feb, 2017
    Maybe a good idea to add you own recipe on here
    30th Oct, 2016
    Perfect pastry for a truly delicious pie!
    24th Oct, 2016
    My mum gave me some baking apples as a neighbour had given her loads from her tree. I don't know what variety they were, not Bramley's but delicious. I've never made a fruit pie & I'm very new to making pastry. I made my pastry using 400g plain flour, 200g of Aldi's 'best for baking' 2 x teaspoons of castor sugar, a pinch of salt, an egg & about 5 x tbspns water. I made the dough, split in two & put in the fridge to chill. For the filling, I followed the recipe except I only had white castor sugar. I rolled out one lot of pastry and put in the base of a flan tray & filled with the apple mixture. I tipped the bit of voating which was left over the apples, then rolled out & put the lid on. I brushed with milk & sprinkled with castor sugar. I baked it for 45 minutes and sprinkld some more castor sugar on top when it was done. My parents had come for tea & my dad is VERY particular about apple pie. His verdict (and everyone else's) was it was the best apple pie he'd ever tasted and the pastry was perfect....! A real winner after a chicken dinner...!
    17th Oct, 2016
    This recipe always works brilliantly. My family love it & the pastry is delicious.
    17th May, 2016
    It turned out great, whole family happy! I took some of Nfunks advice and used eating apples and less sugar. I also used packet shortcrust pastry (I had to use up...no honestly!). Used: 1kg mix of Jazz apples and Pink Lady apples, 50g light brown muscavado sugar and 3 tablespoons of plain flour, half teaspoon cinnamon, mixed together in a bowl and chucked in the sliced apple and mix all together till apple covered. Rolled out two thirds of my 'Jus Roll' shortcrust pastry pack (put rest in fridge), lay the rolled pastry in the pie dish (22cm Falcon pie dish) put the apple slices in (makes quite a mound but don't worry the rest of the pastry will cover it). Roll rest of the pastry out for the lid, crimp edges (we cut out leaf shapes to use up pastry and made it look fancy) made slashes for steam to escape, egg white wash and wacked it in the oven for 45 mins. Came out lovely, no soggy bottom or pool of juice, just appley loveliness served with cream Mmmmm yum!
    8th May, 2016
    I've made this recipe 3 times and it's always a show stopper, everyone fights over the last slice and one pie is never enough! If you are having issues with soggy pastry dough it's probably 1 of 2 things - 1. Warm butter or 2. You put both the eggs in and not 1 egg and a yolk. I found it easier to make the pastry the traditional way of working cold cubed butter into the flour/sugar/salt mix, using 2 wooden paddles, then mixing in the eggs till mostly incorporated before kneading till it forms a ball - it shouldn't look greasy, wet or sticky. Divide into two portions and flatten between some cling wrap. Let the chilled dough sit out before attempting to roll it out between two sheets of cling wrap. I bake my pie in a stoneware pie dish and the result is always a perfectly crisp buttery and flakey crust, the filling is perfectly cooked with just a hint of sauce. My only criticism is the amount of spice, I put at least 1.5 Tbs mixture of mixed spice/cinnamon/nutmeg. I also alter the amount of sugar in the filling depending on the type of apple used, I prefer a mix of fuji and pink ladies.
    1st Nov, 2015
    Similar issues, dried apples carefully, added flour, didn't add any residual liquid but still ended up with a pool of apple juice when it came out of the oven. Also found the pastry quite difficult to handle even after 45 mins in fridge. Would cook half the apples next time and possibly use my own pastry recipe.
    7th Oct, 2015
    Simple, easy, very tasty. I wish the filling had been 'tarter' to counteract the raspberry icecream I ate it with, but it was still a success.
    18th Sep, 2015
    Replace 3 tbsp of plain flour with 3 tbsp of cornflour and you'll get a much better result. It also takes away the need to pat dry the apple slices with kitchen towels. The first time I made this I followed the steps exactly and I had a messy pool of apple juice and soggy pastry. The 2nd time was a complete success when I used cornflour. I guess it may also have something to do with the apples- not all apples are created equally!


    10th Mar, 2016
    I followed recipe but my pastry came apart when rolling. Was is the butter I used or the way the pastry was handled? Does it make a difference if I beat in the egg in the pastry mix for more than one minute as the recipe states
    goodfoodteam's picture
    20th May, 2016
    There are a couple of reasons why pastry can crack. One reason is that the mix was a little dry. At Good Food we use large eggs unless otherwise stated. The alternative is that your fridge might be especially cold. If this is the case next time leave the pastry at room temperature for 10 mins, before rolling it out. Beating the butter mixture so that it was smoother than the scrambled egg texture we mentioned my also contribute to the pastry breaking as the fat proportion to the flour would be higher. The scrambled texture means that you would get flakes of fat in the pastry rather than it being fully incorporated.
    24th Nov, 2015
    Is it possible to make this the day before and simply bake when ready for it?
    27th Mar, 2015
    I assume this recipe is plain flour?
    17th Oct, 2015
    Yep, plain it is
    10th Oct, 2013
    I made this today, and although it looked lovely.... When I cut it, it was full of juice and the bottom was a little soggy. I sprinkled corn flour on the base before adding the fruit (tip from mother-in-law) but other than that I followed the recipe to the letter.... What did I do wrong? Not cook long enough/too long? It wasn't a complete loss, because it tasted lovely. I served the filling and the top. Any tips for next time would be greatly appreciated!
    17th Jan, 2014
    I'm no baker but mine turned out perfect. Only thing I can think is, did you chill your pastry long enough? Did you dry your apples long enough? I must admit I chopped 75% of my apples too small (I forgot to check method) and worried mine would be swimming in pulp, but no, was fine. I did sprinkle more flour & cinnamon over my apples once I had filled my pie. I forgot to water pastry before sticking together, but it still came out perfect. Soz can't be more help.
    24th Nov, 2015
    Is it possible to make this the day before and simply bake when ready for it?
    13th Aug, 2015
    I'm definitely not one for cooking but tried to give this receipe a go, it was lovely definitely recommend everyone loved it . The only thing I would recommend to do different is refrigerate the dough overnight and add extra 2/3 cinnamon . Yummy!!
    6th Oct, 2014
    For those who have found too much runny liquid: I dried the apple slices as described and after 40 minutes the filing was very wet and underdone. I adjusted the temperature down on my oven to 160C so that the pastry didn't burn and cooked for another 20 minutes, after which the liquid became a thick syrup and the fruit soft and yielding. On cooling this was just the right applepie texture I was looking for. Picture here: http://abseeds.blogspot.co.uk/2014/10/apple-pie-oh-yeah-i-made-it-with-my-own.html
    31st Aug, 2014
    Made this in a hurry and didn't have time to chill the pasty. To combat the fact that the pastry was very soft I rolled it out on baking parchment then used the parchment to flip it into the pie dish. The same for the top of it. I would also use more apples the next time I do it. I used half the amount of cinnamon as I didn't want it to be too overpowering. Will definately make this again
    27th Mar, 2014
    For anyone who is having trouble with sloppy apple mixture and 'soggy bottoms', a couple of tips that I hope might help with this great recipe: 1. Make sure you really pat dry the sliced apples well before coating them in the sugar-cinnamon mixture. It should be quite dry at this stage with very little moisture. The apple might oxidize but it won't make a difference when it is baked. 2. As you're warming the oven put a flat baking sheet or tray in to warm at the same time. When putting the pie in put it onto the hot baking sheet rather than just the oven shelf. I read this tip in Mary Berry's Complete Cookery Course and it really seems to make a difference! Good luck everyone :)
    16th Sep, 2013
    If your pie crumbles when you cut it, it means that the pastry hasn't been worked enough. Try kneading it for about two to three minutes before resting it in the fridge. If your pie is soggy or has two much juice, try baking on a lower heat for longer or putting more flour into the apple mixture.