Ultimate apple pie

Ultimate apple pie

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(156 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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    Jane C
    18th Jul, 2017
    5.05
    Absolutely love this recipe. Everyone always comments on how good this pie is.
    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
    Ang77
    12th Feb, 2017
    Maybe a good idea to add you own recipe on here
    BeccaJThomas
    30th Oct, 2016
    Perfect pastry for a truly delicious pie!
    Jacqsam66
    24th Oct, 2016
    5.05
    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...!
    EllieJam
    17th Oct, 2016
    5.05
    This recipe always works brilliantly. My family love it & the pastry is delicious.
    spuditious
    17th May, 2016
    5.05
    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!
    Nfunk
    8th May, 2016
    5.05
    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.
    wendykr
    1st Nov, 2015
    3.05
    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.
    shitfaced
    7th Oct, 2015
    4.05
    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.

    Pages

    Crips-1
    17th Oct, 2015
    Yep, plain it is
    rae_starlight
    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!
    Erickaelrick
    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.

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