Homemade apple pie
- Angela Nilsen
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Serves 8
More effort
Total time: 2 hrs and 30 mins
A star rating of 4.5 out of 5.341 ratingsRate
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Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.
Freezable
Nut-free
Vegetarian
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Easy vanilla ice cream
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Homemade custard
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Learn how to make apple pie, then check out more apple recipes.
Test Kitchen tips for the perfect apple pie:
- We've used Bramley apples for the filling because their tart flavour balances the sweetness and they soften down as they cook. For more texture, we sometimes mix in a firmer eating apple that holds its shape.
- Allow time to let the apple filling cool before adding it to the pastry case. Putting a hot filling onto the pastry can soften the dough and make it harder to achieve a crisp base. Equally if the apples release lots of liquid as they sit, this can make the pastry base soggy, so make sure to drain off any juices before filling the pie. The apples will still produce plenty of moisture as they bake.
- For an extra layer of flavour, you could add a little finely grated lemon zest, vanilla or a pinch of nutmeg alongside the cinnamon. A handful of blackberries or raisins is another easy way to vary the classic filling.
- If the pastry starts to feel soft or sticky while assembling the pie, just pop it back in the fridge for 15-20 minutes. Keeping the pastry cool helps it hold its shape and bake up crisp and flaky.
- We find apple pie is best left to stand for at least 5 minutes after baking. This gives the juices time to settle and thicken, so it's easier to slice. It's delicious served warm with custard, vanilla ice cream or a generous spoonful of double cream.
Ingredients
Nutrition
Units:
MetricUS
For the filling
- 1kg Bramley apples
- 140g golden caster sugar
- ½ tsp cinnamon
- 3 tbsp flour
For the pastry
-
225g butter
room temperature
-
50g golden caster sugar
plus extra
-
2 eggs
-
350g plain flour
preferably organic
-
softly whipped cream
to serve
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Nutrition: per serving
- kcal547
- fat25g
- saturates15g
- carbs71g
- sugars32g
- fibre4g
- protein7g
- salt0.57g
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
Angela Nilsen
Angela Nilsen has spent her career teaching and writing about food for books, magazines and newspapers in the UK and Canada. She was Food Editor of BBC Good Food Magazine for 10 years, winning awards for her 'Ultimate' series, and now works as a freelance writer and editor. See more of Angela's recipes
Recipe from Good Food magazine, October 2004
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A star rating of 4.5 out of 5.341 ratings
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