Apple Pie


Apple Pie


For the pastry

225g butter, room temperature

50g golden caster sugar

2 eggs

350g plain flour

For the filling

675g (approx. 4) Bramley Apples

75-100g Soft brown sugar

Zest of 1 orange or lemon

6 cloves

1 tablespoon plain flour

25g butter

175g prepared shortcrust pastry

1-2 teaspoons caster sugar


For the pastry

Preheat oven to 200°c / gas mark 6.

Beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk. Beat together for 1min. Work in the flour with a wooden spoon, a third at a time, once it begins to form lumps gather it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45mins.

For the filling

Line your pie dish with a thin layer of cooled pastry, rolled on a flour surface.

Part bake for 10mins or until a light golden colour. Whilst part baking, peel, core and cut apples into thick slices. Mix together the sugar, zest, cloves and flour.

Place a third of the apple in your dish and sprinkle with half the sugar mix. Add half the remaining apples and sugar and then place last apples on top. Cut the butter into small cubes and dot over the apples.

Roll the pastry out to an oblong on a floured surface 4cm larger than the dish. Cut out a 2cm strip. Dampen edges of pie dish with a little water then place the strip around the edge. Dampen the pastry edge and place the pastry lid on top. Press the edges firmly together and use a fork to flake the edges. Brush pastry with a little water and sprinkle with caster sugar.

Bake for 15mins then reduce oven to 180°c / Gas Make 4 and cook for 30mins more or until the pastry is golden.

Serve with cream, custard or ice cream. 

Products Used 

Home Made Fluted Round Pie Dish

Home Made Traditional Stoneware 31cm Mixing Bowl

Kitchen Craft Beech Wood 30cm Spoon

Master Class Deluxe Stainless Steel Apple Corer and Wedger

Home Made Wooden Pastry Board with Measures

Kitchen Craft Large 25cm Wooden Pastry / Basting Brush

Master Class Stainless Steel Dough Cutter