Ultimate apple pie

Ultimate apple pie

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(163 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

    For the pastry

    • 225g butter, room temperature



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

    • 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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    3rd Oct, 2010
    My pastry went a bit funny during cooking, it sunk down around the apples, but still looks and tasted great, as i didnt look at the comments first,I used the full amount of sugar, but I do have a sweet tooth!
    24th Sep, 2010
    and no blind baking needed? just the ticket. didnt have golden caster sugar, so mixed normal caster suger with some brown muscadavo that i had, and added a bit more cinnamon. it was hit, and dissappeared very fast!
    15th Sep, 2010
    I give it a Six sorry I forgot to vote >.<
    15th Sep, 2010
    LOL - After looking at the recipe I was like yippeee Cookie Dough Apple Pie I think this must have been derived from a US cookbook but anyways a couple of comments. Make the pie as described - don't follow anyone elses recipe cause thats not the recipe ur comment on - if it don;t work out adjust to suit ur own taste - Apple Pie is like that :) Make the pastry/ dough the day before and chill over night for better workabilty cookie dough can be sticky lol. I would agree wif more cinnamon in the mix but... try it this way first. To answer the last poster... I usually sprinkle nutmeg over the outside crust Cinnamon inside Nutmeg Outside :) Ohh and ... when cutting ur apples put them in water wif some lemon juice in - it will stop them going brown and makes the pie look more attractive. Dry the pieces before using and mixinf wif the cinnamon/flour sugar mix. Mikki
    6th Sep, 2010
    After a bit of advice. If I were to swap the cinnamon for nutmeg would the quantity stay the same? Thanks
    2nd Sep, 2010
    Had time off work due to an arm injury and too bored to sit around doing nothing...I have an apple tree so decided to make some apple pies (one handed!)...found this receipe on the web and I've now made it three times...really easy to make and really tasty, whether I use the full Sugar or less and use more Cinnamon or not...great pie and really tasty pastry...
    29th Aug, 2010
    Really Disappointed with the pastry, I did what it said, and put the correct amount of ingredients in, but when i pulled it out of the fridge you could see the oil around the pastry, i cooked a sample of it to make sure it was edible and it wasn't. I didn't bother finishing it off. There was to much butter in the ingredients.
    30th Jul, 2010
    I agree with the more cinnammon and less sugar.A fantastic pie.The pastry is lovely
    13th Jun, 2010
    The filling is good, but the pastry is too oily.
    3rd May, 2010
    Great pie everybody loved it


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