Looking for a classic dessert that’s perfect for any occasion? Look no further than this delicious apple pie recipe! Made with a flaky crust and a warm, gooey filling of fresh apples and sweet spices, this pie is a true crowd-pleaser.
For the pastry
• 300g plain flour, plus extra for rolling out
• pinch of salt
• 150g unsalted butter, chilled and diced
• 2tbsp caster sugar
• 1 large egg yolk
• 2-3 tbsp cold water
For the filling
• 750g Bramley apples
• 500g apples
• 75g caster sugar
• ½ tsp ground cinnamon
1 tbsp milk
1. For the pastry, sift the flour into the bowl of a food processor, add a pinch of salt and the butter and pulse until crumbly. Add the sugar and pulse until mixed in.
2. Transfer to a bowl, make a well in the centre and add the egg yolk and the water. Using a flat-bladed knife, work the liquid into the dry ingredients until it forms a soft dough. Tip out, knead briefly and flatten into a disc. Cover with clingfilm and chill for 1 hour.
3. Now, onto the filling. Peel, core and quarter the apples. Cut into thin slices, and put into a mixing bowl with 75g of the sugar and all of the spices. Use your hands to combine. Preheat the oven to 200°C and pop in a baking tray to heat up.
4. Divide the chilled dough into two pieces, one slightly larger than the other. On a floured work surface, roll the smaller piece out into a disc roughly 30-35cm across and press into the base and sides of the pie dish. Pile in the apple slices, packing tightly. Brush the edges of the pastry with a little water. Roll out the larger disc to roughly 45cm across. Place on top of the apples, trim the excess and press and crimp the edges together.
5. Roll out any off-cuts and cut out leaf shapes to decorate. Brush the pie with a little milk, scatter with the remaining caster sugar and cut a small hole in the middle.
6. Slide the pie onto the hot baking sheet and turn down the heat to 180°C. Bake for about 45 mins, until the pastry is golden and apples are tender.