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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    24th Sep, 2009
    It was so easy it didn't even feel like cooking to me. As for the taste, absolutely amazing and rich. The smell of the pie after it's been baked is simply mouthwatering. But, cinnamon lover that I am, I added a tablespoon of cinnamon to the pastry and two tablespoons to the filling. The whole pie lasted about 2 hours :) Also, I sprinkled it with brown sugar for some crunchiness.
    11th Sep, 2009
    I was a little short of butter and as a result my pastry a bit brittle, but overall a simple and tasty recipe! I used golden delicious apples that were a bit past their best, and reduced the sugar in the filling, which worked well. Partner complained I used too much cinnamon (I added extra) but I thought the taste was spot on!
    9th Sep, 2009
    i dont like its pastry. It was chewy rahter then biscuity and the dough was very soft. its sweetness was good. It was an average recipe.
    9th Sep, 2009
    I think i did everything wrong with this recipe. I blind baked my pastry before adding the apples and the pastry shrunk it was also terribly crumbly. I also halved the amount of sugar and it's far to bitter. Really disappointed in my first attempt...can anyone give me some pastry advice ???
    7th Sep, 2009
    This is apple pie perfection. I'm not very experienced at making pastry but this was the absolute business. Warm pie with cold custard is my favoured combination - I almost inhaled it! For me the sugar and cinnamon levels were spot on.
    30th Aug, 2009
    my first fruit pie and it didn't disappoint. I used 80g sugar with the fruit as I used left over eating apples and blackberries and thought it may be too sweet with 140g sugar. I was a bit worried that the pastry would be too thin and would break so, rolled it out between two sheets of clingfilm with no flour and it turned out perfectly. Will use this again and again
    29th Aug, 2009
    I really enjoyed baking this Recipe as it has improved my skill in Catering. I thought of adding Ginger but Cinamon was better.
    12th Jul, 2009
    This pie was lush - the pastry was perfectly cooked and it tasted like a proper apple pie. I doubled the amount of cinnamon from reading the above reviews but did not alter the amount of sugar, and it was delicious - not too sweet at all. Em xx (definitely a keeper!)
    3rd May, 2009
    Sorry - I forgot the stars ;-)
    3rd May, 2009
    I wish I could give this recipe more than 5 stars. For someone who is so scared of making pastry, this couldn't be easier. It was light and buttery and I'm planning to use it for my mince pies at Christmas. Try this recipe - you won't be disappointed!


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