Ultimate apple pie

Ultimate apple pie

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(158 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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    18th Aug, 2019
    I really don’t recommend this recipe. Layering the apples out on paper towels to dry them out takes ages and is such a faff! The pastry is also so difficult to handle!! It tasted fine when cooked but the apple wasn’t fully cooked when the pastry was done and I have made other apple pie recipes with much easier methods that tasted much better!
    7th Jul, 2019
    I’ll be doing my own pastry recipe in future! This is a nightmare to handle. It’s in the oven now, so let’s see what happens? It nearly went on the naughty step (read in the bin)
    27th Nov, 2018
    I never want to make this again - the pastry was a nightmare - I couldn't roll it without it falling apart even though I had chilled it 45 minutes. My customers (family) loved the pastry though! What to do!
    Hannah Lockwood's picture
    Hannah Lockwood
    11th Nov, 2018
    Perfect recipe absolutely delicious thank you
    SarahLovesToBakeCakes's picture
    15th Sep, 2018
    Beautiful apple pie recipe! Have received great compliments and not too hard to make for a novice like me! :)
    Julian Hobson's picture
    Julian Hobson
    8th Sep, 2018
    The temperatures are wrong - should be 170c Fan and 190c Gas not other way round
    clovelly1's picture
    5th Sep, 2018
    Exactly as others have said, delicious, my friend also said it was the best apple pie she’d ever tasted! Very encouraging. The only (very slight) change was I only used half the amount of cinnamon because I find it can dominate and it was just perfect for my taste.
    Jay Tee's picture
    Jay Tee
    20th Aug, 2018
    The ratios seemed all wrong! It didn't make enough pastry to cover base, make a top and leave overhangs (had to make more!), yet couldn't fit the whole 1kg of apples in. Hardly any cinnamon for the amount of apples. If you look at other pastry and apple pie recipes, it almost feels like there are typos in the ingredients! Also, the method flits around illogically. Sorry! Didn't like doing this one!
    12th Nov, 2017
    "Best apple pie I've ever tasted!" says my husband. The pastry is amazing - light, crisp and melt-in-the-mouth. I will use this recipe for my mince pies this year (and maybe a few other things)! I cheated as well, just put the butter cubes, flour and sugar in the food processor, whizzed it until it resembled coarse breadcrumbs, then poured in the beaten eggs while whizzing a bit more. It didn't come together into a ball like usual (it might have done if I'd continued but I wanted to keep the pastry short), but I pressed it together, wrapped it in clingfilm and chilled it for half an hour before rolling out. A lot less hassle and perfect results.
    3rd Nov, 2017
    Best apple pie recipie ever, absolutely delicious. A bit of a faf to make - the pastry seems very strange but follow the recipie and enjoy.


    7th Dec, 2018
    Hi, if this pie is frozen uncooked, what are the cooking instructions? (does it need to be thawed, or cook straight from freezer and for how long/what temperature? Thank you!
    goodfoodteam's picture
    10th Dec, 2018
    Thanks for your question. We'd suggest thawing in the fridge overnight and then cooking as above. If it's still very cold, you may need to add another 5 or so mins to the cooking time.
    Isabel Aylward's picture
    Isabel Aylward
    7th Jan, 2018
    I have just made this pie and froze it following instructions. When I want to bake it do I need to defrost it first or can it go straight to the oven from frozen?
    goodfoodteam's picture
    8th Jan, 2018
    Thanks for your question. You can cook it from frozen. You'll need to add around 15 mins to the cooking time.
    Jane C
    18th Jul, 2017
    Can the pie be frozen after it has been cooked. If so how long will it take to defrost and reheat
    goodfoodteam's picture
    31st Jul, 2017
    For best results, we'd suggest freezing beforehand but if you've got leftovers, you can defrost them in the fridge then reheat for about 15- 20 mins at 180C/ 160 fan/ gas 4 covered with foil, or for a speedy pudding, reheat in the microwave (with cling film) but the pastry will lose its crispness.
    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?


    7th Dec, 2017
    I make this recipe time and again, but I don't like it too sweet/saucy, so I halve the recommended sugar for the filling. Since I half the sugar, I spoon this sugar on top of the apple mixture only after filling the pie crust with the apples. This helps the whole pie have the juicy filling (the caramelised sugar) rather than having dryness on top & a soggy bottom under. I also recommend using egg wash to make the top crispy and golden. I also find a big pie dish works better than lots of small muffin-sized pies.LOVE the recipe, thanks so much for sharing :)
    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.
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