Recipe: Apple Pie


Everybody needs a simple apple pie recipe to pull out. It's the ultimate comfort dessert and homemade pastry makes it just that little bit more impressive than a crumble. Serve with some vanilla ice cream!


For The Pastry

  • 375 g plain flour
  • 190 g unsalted butter, chilled
  • 130 g caster sugar
  • 1.5 large eggs

For The Custard

  • 140 ml double cream
  • 1 vanilla pod
  • 2 eggs
  • 2 tsp caster sugar
  • 1/2 tsp cornflour

For The Filling

  • 1 kg Granny Smith apples
  • 2 oranges
  • 1 tsp cinnamon powder
  • 10 g fresh ginger
  • 1 vanilla pod
  • 150 g caster sugar
  • 1 large egg white
Make the Dough

Step 1

Make The Dough

Rub the cubed butter into the flour until the mixture resembles breadcrumbs then stir through the sugar and beaten egg. Knead the dough gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. Wrap the dough in Cling Film and chill in the fridge for at least an hour to relax.

Make the Custard

Step 2

Make The Custard

Scrape half the seeds from the vanilla pod and chuck them into a saucepan with the cream. Heat the cream until almost boiling and meanwhile whisk together the eggs, sugar and cornflour. Slowly pour the hot cream into the eggs whilst continuously whisking. Pour the custard back into the saucepan over a gentle heat. Stir until it thickens. Cover with Cling Film, so that the film is touching the custard, until you need it.

Make the Filling

Step 3

Make The Filling

Peel and core the apples, then cut them into thick slices. Chuck them into a bowl. Zest the oranges, peel and mince the ginger and slice the vanilla pod lengthwise and remove the seeds. Throw the sugar, orange zest, cinnamon, ginger, vanilla seeds and the pods in with the apple and toss together.

Roll and Fill

Step 4

Roll And Fill

Roll just over half of the dough on a lightly floured surface to the thickness of a pound coin. Lay the pastry over a tart case and gently press into the edges, trim off any excessive pastry then chill again for 15 minutes as you preheat an oven to 190°C. Tip the apple mixture into the chilled tart shell.

Add the Lid

Step 5

Add The Lid

Roll another circle of dough that is slightly bigger than the tart case. Whisk the egg white just to break it up and brush it around the edge of the circle. Drape it over the apples, egg wash side down. Trim the lid to fit the tart, then pinch the lid into the brushed sides of the tart shell with fingers or a fork. Poke a few slits into the middle of the lid with a knife to allow steam to escape the pie.

Bake and Serve

Step 6

Bake And Serve

Brush the egg white over the pie lid before sprinkling over a handful of caster sugar and baking in the oven for 45-50 minutes. Reheat the custard and serve wedges of pie with the custard or vanilla ice cream. Serves 8

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