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Apple pie

1 of 2


For the filling
  • 1kg bramley apples
  • 140g golden caster sugar
  • 1 tsp cinnamon
  • 3 tbsp flour
For the pastry
  • 225g butter, at room temperature
  • 50g golden caster sugar (+ more for topping)
  • 2 eggs
  • 350g plain flour
  • Serving
    Serves 5
  • Skill Level


I was asking a friend if she has any suggestions to what I should make, and she said why not make a pie! I thought I would try an apple pie, because I really love apples in desserts, so here is a simple yet yummy apple pie recipe.
  1. Peel the apples, core and quarter them, then thinly slice. Wrap the apples in paper towels and set aside
  2. To make the pastry, beat the butter and sugar together until just mixed, then add 1 egg + yolk of the other egg (reserving the egg white for later). Whisk together for just under a minute (mixture should look like scrambled eggs)
  3. Add a third of the flour at a time, mixing with a wooden spoon, until all the flour has added. Incorporate it fully using your hands. Gently work the dough into a ball and wrap it in cling film, leaving it to chill in the fridge for 45 minutes
  4. When the dough is ready, cut a third of it and keep it wrapped in the cling film. Use the remaining pastry and roll it enough to cover your pie dish (can be between 20-22cm round, and 4cm deep), leaving an overhang of pastry
  5. Make the rest of the filling by mixing the sugar, cinnamon and flour in a bowl, then pat the apples dry and add them to the bowl, mixing briefly with your hands before piling them up in the pastry lined pie dish
  6. Use the remaining third of the dough, roll it out to make it big enough to cover the pie. Brush the sides of the pastry in the dish with water, then place the pastry lid over. Use a fork to press the edges of the pastry, then a sharp knife to trim the edges and make 5 little slashes on the top of the lid
  7. Brush the lid with the egg white, then sprinkle with caster sugar. Place in the oven at 180 degrees Celsius for 30-40 mins, or until golden. Remove and let it sit for 5 minutes before serving

Design got ruined post oven, but it tasted delicious!!! Would definitely love to make this again...and so should you. Enjoy :)


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