Traditional Apple Pie

A double-crust apple pie with a short, buttery pastry and a sugared top.

TIME BREAKDOWN
Prep: 40 min
Cook: 50 min
Total: 1 hour 30 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 300g plain flour, plus extra for dusting
  • 150g cold butter, cubed
  • 1 egg yolk
  • 3 tbsp cold water
  • 900g Bramley apples, peeled, cored and sliced
  • 100g caster sugar, plus extra for sprinkling
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornflour
  • Milk, to glaze

Method

  1. Rub the butter into the flour until like breadcrumbs. Add the egg yolk and enough cold water to bring it together into a dough. Wrap and chill for 30 minutes.

  2. Heat the oven to 200°C (180°C fan)/gas 6 and put a baking tray in to heat.

  3. Toss the apples with the sugar, cinnamon and cornflour.

  4. Roll out two thirds of the pastry and line a 23cm pie dish. Pile in the apples. Roll out the remaining pastry for a lid, brush the rim with milk and press the lid on, crimping the edges.

  5. Brush with milk, sprinkle with sugar and cut a small steam hole. Bake on the hot tray for 45 to 50 minutes until golden. Serve warm with custard.