Go Back

Classic Apple PIe

Prep Time 20 mins
Cook Time 30 mins
Resting Time 20 mins
Course Dessert
Servings 6 slices


  • 10 Inch Round Pie Dish
  • Rolling Pin
  • Small Star Shaped Cookie Cutter
  • Pastry Brush


For the Shortcrust Pastry

  • 350 g Plain Flour
  • 30 g Caster Sugar
  • 200 g Unsalted Butter (chilled)
  • ½ tsp Salt
  • 50 ml Water

For the Pie Filling

  • 700 g Bramley Cooking Apple (peeled, cored, cut in to half-inch pieces)
  • 200 g Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 Free Range Organic Egg (large and beaten for glazing)


Make the Apple Filling First

  • Start by peeling your apples and dicing them. I used local British cooking apples, but any type of tart apple will work well too.
  • Put the apple into a large bowl and add the sugar, cinnamon & nutmeg. Mix together well, ensuring that all the apple slices are well coated.
  • Set the bowl of apples to one side, cover with a plate or tea towel and leave to macerate in their own juices and absorb all the delicious spices . They should be left to macerate for at least 30mins at room temperature.
  • Stir occasionally

Preheat the oven to 190c / 375f

    Now Make The Shortcrust Pastry

    • In another large mixing bowl add the butter, sugar and salt and then sift in the flour.
    • Using your fingertips, crumble all of the ingredients in the bowl together until you are left with a bread crumb consistency. Or you can use your food mixer and the paddle attachment to do this for you.
    • Add the cold water to the crumble mix and using your hands, mix all the ingredients together letting the water absorb into the crumble mix allowing it to form a soft pastry ball. If the pastry is still too dry and crumbly, just add a little more water a few drops at a time until the pastry is tacky but doesn’t stick to your hands.
    • Split the pastry in half and set one half to one side for the time being.
    • Take the other half of the pastry and use a rolling pin and a dusting of flour to roll the pastry out flat, I rolled mine out to measure approximately 3 mm thick. The pastry will also need to be rolled out wide enough to cover the base and the sides of your pie dish.
    • Trim off any pastry hanging over the sides of the pie dish with a sharp knife to neaten.
    • After half an hour has passed, the apples that have been macerating will be ready to add to the pie dish.
    • Give the apples a good stir, drain them gently and then pour them into the pie dish, over the pastry.
    • Take the other half of the pastry and roll it out flat. The pastry should be rolled out big enough to cover the top of the pie dish, thus forming the pie lid. Before placing it on to the top of the pie cut out several little star shapes.
    • Beat one egg in a bowl and brush the beaten egg over the top of the pie.
    • Sprinkle a tiny amount of the brown sugar over the top of the pie. Rub it in gently. This gives the pie a lovely golden top.
    • Bake in the oven for approx 30 mins. I say "approximately" as my oven is very fierce but yours may be gentler. You want the apples to be softened and the pastry to be golden brown so just keep an eye on it.
    • If you cut in to the pie straight out of the oven you may find quite a bit of juice at the bottom. Allowing the pie to rest for 30 mins or so will allow the pastry to soak all of these juices up so don't worry.