Apple & ginger pie with walnut pastry

Apple & ginger pie with walnut pastry

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 35 mins Cook: 1 hr Plus chilling

More effort

Serves 8
Grind up nuts to work into a crispy, shortcrust pastry then bake a countryside fruit pie with ginger and sultanas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal439
  • fat14g
  • saturates7g
  • carbs70g
  • sugars54g
  • fibre4g
  • protein5g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


    For the pastry

    • 175g plain flour, plus a little extra for dusting
    • 100g cold butter, cubed



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50g golden caster sugar
    • 25g walnut, ground



      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • zest ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 large egg yolk, beaten, plus extra beaten egg to glaze

    For the filling

    • 5 Bramley apples, peeled, cored and diced
      Bramley apples

      Bramley apple

      bram-lee app-el

      A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

    • 5 Granny Smiths, peeled, cored and diced
    • 100g golden caster sugar
    • 100g crystallised ginger, chopped
    • 1 tbsp plain flour
    • 50ml Calvados
    • 50g sultana


    1. For the pastry, put the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, and mix together. Add the egg yolk, then work into the pastry to combine, until you have a smooth dough. Wrap in cling film and chill for at least 1 hr.

    2. For the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour but don’t cook all the way through as it will continue to cook in the oven. Add the Calvados and sultanas, then leave to cool.

    3. Heat oven to 190C/170C fan/gas 5. Fill a large (23cm) pie dish that’s about 5cm deep with the apple mixture and brush a little beaten egg around the edges. On a lightly floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess; trimmings can be used to decorate the top. Use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Sep, 2014
    We found the pastry a little sweet and also a bit hard to work with, other than that it was very tasty.
    MealsonHeels's picture
    21st Apr, 2013
    I turned this pie into two smaller ones and popped one in the freezer. Would you cook from frozen or defrost first? Don't want soggy pastry!
    11th Apr, 2013
    You are so lucky over in the UK having bramley apples we just have the good old granny smiths for cooking and then all the fancy ones for eating!!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?