Apple Pie
This classic apple pie is made with buttery shortcrust pastry and a sweet cinnamon apple filling. You can make the pastry by hand, in a food processor, or use ready-made shortcrust pastry for ease. Perfect served warm with custard, ice cream, or clotted cream.
Servings: 8
Calories:
Ingredients
For the Filling
- 600 g Bramley apples* or a mix of Bramley and dessert apples
- 100 g caster sugar
- 50 g light brown sugar
- 1 tsp ground cinnamon
- Pinch of nutmeg
- 2 tsp corn flour**
- 25 g butter diced
- 1 egg or 1 tbsp milk for glazing
Homemade Pastry (or use 500g ready made pastry)
- 300 g plain flour
- 150 g cold unsalted butter diced
- Pinch of salt
- 1 tbsp caster sugar optional
- 1 egg
- 1 tbsp cold water
Instructions
- Make the Pastry (if not using ready-made). Add the flour, salt, and sugar to a bowl. Rub in the butter with your fingertips until it resembles breadcrumbs. Add the egg and 1 tablespoon of cold water, mixing gently until the dough just comes together. Add a little more water if needed. Shape into a ball, wrap, and chill for 30 minutes. (Alternatively, pulse in a food processor until just combined.)
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
- Peel, core, and slice the apples. Mix them with both sugars, cinnamon, nutmeg, and the cornflour until evenly coated.
- Roll out half the pastry and use it to line a 23cm (9-inch) pie dish, letting a little hang over the edge. Spoon in the apple mixture and dot the top with butter.
- Roll out the remaining pastry and lay it over the filling. Trim any excess, seal and crimp the edges, and cut a few small slits in the top to let steam escape.
- Brush the top with the beaten egg or milk. Bake for 40–45 minutes, until the pastry is golden brown and the filling is bubbling through the vents.
- If the edges brown too quickly, cover them loosely with foil.
- Let the pie cool for around 20 minutes (or longer if you can) before slicing to allow the filling to set slightly.
- Serve warm with custard, ice cream, or clotted cream.
Notes
*Bramley Apples
The 600g was after the apples had been peel and cored. You can use a mix of Bramley apples and firmer apples like Braeburn or Granny Smith.
**Cornflour
The cornflour helps to thicken up the sauce when the water is released from the apples during the cooking time. If you don't have any cornflour you can use plain flour instead but the liquid will be more runny.
Storage
Leftover apple pie will keep in the fridge for up to 3 days. Reheat slices in a warm oven for about 10 minutes before serving, or eat cold.
You can also freeze the pie, baked or unbaked, for up to 3 months. Wrap tightly in foil or a freezer-safe container.
