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


  • 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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    21st Dec, 2014
    It was the second time I've made this recipe, and will make it a lot probably in the future as well. The dough is very nice (need to work it out well and respect its temperature to be able to have the results we wish for), the apples were just juicy enough, I love it! Served it warm with a tbs of cream, perfect! Try it, you'll see!
    jim d
    28th Oct, 2014
    Was a little concerned about the preceding poor reviews on this recipe but I had a go and was very happy with the result. Great shortbread like pastry,crisp and dry. Apple's nice and tasty,though would have liked them a little more cooked after 40minutes in the oven,but I put that down to the particular variety growing on my own Apple trees. Will be happy to try this recipe again.
    20th Oct, 2014
    No! Never again! Tough but brittle dough that shattered in splinters when cut and tough semi-raw apple in a pool of so much fluid that the base didn't stand a chance. A disappointing thing to offer our special guests, the offer of seconds was not taken up. Shameful, a shop-bought one would have gone down better.
    20th Oct, 2014
    No! Do not try this at home or if you want to entertain friends nicely. The dough turned into a tough but brittle substance that shattered when attempts were made to cut it. The apples were still very tough despite cooking, and even the previously-dried apples generated so much juice that the pie base had no hope of remaining intact. I might as well have thrown the tough bits of apple, the crust and the juice in a bowl and hit it with a hammer before serving it up. The recipe was followed with good intentions by my partner (a reasonably decent cook) to please special guests but nobody accepted a second slice and most of the first slices went in the bin. Something shop-bought would have gone down better.
    4th Oct, 2014
    Made pastry many times before never had such a wet dough... Chilled for an hour and just fell apart Nightmare!!
    12th Oct, 2014
    Just made this pastry and never had a problem. You need to work the dough together but don't over work it or it will start over-working the gluten and be tough
    28th Aug, 2014
    I loved this recipe the pastry was amazing it was melt in the mouth, the filling was amazing it did have a lot of juice in but soon went due to being taken out of the oven so tip to leave to cool before cutting. I also added a beaten egg yoke and covered the top of the pie and put sugar on so it was crispy and golden brown when it was done :) x would recommend this recipe
    16th Aug, 2014
    the pastry was impossible to work with, overall a complete disaster
    10th Aug, 2014
    Awful! Greasy, floppy pastry. Very disappointing - avoid.
    3rd Aug, 2014
    I used this recipe to make mini apple pies for a work picnic and they were very popular! (I even got a marriage proposal.) The pastry was sweet and beautifully flaky and the filling was nice and syrupy. I had loads of the filling leftover though because of the adjustment, next time I'll halve it.


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