Ultimate apple pie

Ultimate apple pie

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(177 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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    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
    25th Apr, 2010
    i made this pie omitting all the sugar however the flour remained uncooked...perhaps it needed a few more minutes in the over. will try again using less flour and a bit of sugar.
    20th Dec, 2009
    This really is the 'ultimate' apple pie. Easy to make and tastes and looks amazing. Unbeatable. Always gets compliments.
    28th Nov, 2009
    Ultimate indeed - and now my number one Apple Pie recipe - I did add slightly less sugar and more cinnamon. Pastry was perfect, the apples cookes really well and the syrup inside was divine!
    20th Oct, 2009
    I made this on Sunday, after our Roast Chicken Dinner - it was a bit of a special ocassion as I had invited a friend over who I've only just met again in a chance meeting a couple of weeks ago in Aldi's carpark & I have not seen her in 26 years! we used to be old school chums. It was lovely catching up after all these years & the this recipe went down a treat! as I couldn't cook back then & my friend was well impressed - will be making it again!
    16th Oct, 2009
    I have not baked an apple pie in years but I followed this receipe exactly and it turned out beautiful! Very tasty.
    16th Oct, 2009
    First time making an apple pie and I have to say this recipe had no faults. I followed all the measurements perhaps adding a little sprinkle more of cinnamon and the pie came out perfect. Will definately be baking this regulary. What I liked about this paticular recipe is that you did not need to stew the apples (theres nothing worse than a soggy pie) the apples are perfectly cooked inside and are not just liquid as some store bought pies regulary are!


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