Apple pie Recipe

Traditional apple pie with a homemade sweet pastry topping. Serve with cream or ice cream for a popular dessert.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the pastry
  • Plain flour : 250 g
  • Unsalted butter : 180 g
  • Whole egg(s) : 1 whole
  • Icing sugar : 60 g
  • Vanilla pod(s) : 1 whole
  • Maldon salt : 1 pinch(es)
  • For the filling
  • Bramley apple(s) : 6 whole
  • Unsalted butter : 50 g
  • Brown sugar : 50 g
  • Ground cinnamon : 1 Tsp
  • Caster sugar : 30 g
  • Egg(s) for glazing : 1 whole



    Cut the vanilla pod in half and scrape out the seeds. Cut the butter into small cubes and place in a bowl. Sift in the flour, add the sugar and then rub the mixture between your fingertips until it resembles breadcrumbs. Add the egg and bring the mixture together until it forms a ball.

    Transfer to a work surface and knead with the palm of your hand until smooth and then wrap in cling film and chill in the fridge for at least 30 minutes.

    Roll out to a thickness of around 5mm when ready to use.


    Preheat the oven to 180'C.

    Peel the apples, cut into quarters and remove the core. Cut the fruit into 1 inch dice.

    Heat a saucepan over a medium heat and add the butter, sugar and cinnamon. Allow to melt together and then add the apples. Reduce to a low heat and cook for 3 to 4 minutes.

    Brush the sides of your pie dish with a little beaten egg and then pour in the apples. Carefully lift the pastry and place over the dish. Trim the edges and then sprinkle the caster sugar over the pastry.

    Transfer to the oven and bake for 20 minutes or until golden brown.

Chef's tip

«Depending on the season, try adding some extra fruit like blackberries or some mixed spice to vary the flavour.»

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