Homemade Apple Pie

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2:30

Serves 8

Medium

This easy apple pie recipe is a classic dessert that’s beloved by many.

Combining tender, sweet chunks of apple, buttery, crisp pastry and a sprinkling of sugar – serve with vanilla ice cream, custard or pouring cream for a comforting family pudding.

Content image
Ingredients image

What you'll need...

For the filling
  • 1kg Bramley apples, peeled, cored and sliced
  • 140g golden caster sugar
  • 3 tbsp plain flour
  • ½ tsp cinnamon
For the pastry
  • 225g butter, room temperature
  • 50g golden caster sugar
  • 2 eggs
  • 350g plan flour, plus extra for rolling

Method

  1. Take a baking tray and lay paper towels on top. Once you’ve peeled, cored and quartered the apples, lay them evenly on the baking sheet, placing more paper towels on top. Set aside while you prepare the pastry. 

  2. Make the pastry. Beat the sugar and butter in a large mixing bowl until it’s almost mixed, then crack in a whole egg and a yolk (keeping the white for later). Beat until it looks like scrambled eggs then add in the flour with a wooden spoon, a bit at a time, until it clumps up and is gatherable. Using your hands, gently work the dough into a ball and wrap with cling film. Chill for 45 mins. 

  3. Grab another mixing bowl and add the sugar, cinnamon and flour together. Place to the side, ready for when you need to add the apple slices. 

  1. Once the pastry has chilled, heat the oven to 190C / 170C fan / gas 5. Cut off a 1/3 of the pastry and keep it wrapped while you roll out the rest – make sure to roll on a floured surface. Use the pastry to line a pie tin, leaving a slight overhang for shrinkage while baking.  

  2. Pat the apples dry and tip them into the cinnamon-sugar mix. Use your hands to mix for even coverage and tip into the pastry-lined tin. 

  3. Take the rest of the pastry and roll into a circle that'll cover the top of the pie – it's okay to have excess pastry overhanging. Brush a little water around the pastry rim and gently place the pastry lid on top, sealing the apples. Use a fork to press the edges together and trim away any access pastry. Make a few little slashes on the top of the lid with a sharp knife for the steam to escape. Lightly beat the leftover egg white and brush it across the pastry lid. Sprinkle with caster sugar before baking for 40-45 minutes, or until golden. Remove and let the pie cool for 10 mins. Serve while warm with custard or ice cream. 

Shop the tools you will need

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Glass Digital Scales

Conversion Table

£14

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All Purpose Black

£3

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£14

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£34

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