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Apple Pie

A British classic and the best way to warm up acold winter evening. Buttery pastry encasing a sweet apple filling - here, simplicity truly is a winner.



  • 6-8 Bramley apples
  • 130g golden caster sugar (Apples)
  • ½ lemon
  • 110g butter
  • 75g caster sugar (Pastry)
  • 1 large free range egg (for the pastry)
  • 225g plain flour
  • 1 large free range egg, with the yolk and white separated

Method (click to mark as completed)

For the pastry:

  1. Sift the flour into a Russell Hobbs food processor, add the butter and blend to form a breadcrumb type texture.
  2. Add the sugar and then mix the egg in using short pulses. Add enough water to form a dough when mixed.
  3. Roll the dough into a ball and wrap it in cling film, place in the fridge and refrigerate for 30 minutes.

For the pie:

  1. Pre-heat your oven to 190ºC.
  2. Peel and core the apples and slice thinly into a bowl filled with water and the juice of half a lemon.
  3. Once the pastry has rested, remove from the fridge and roll out three quarters of it to approx. the thickness of a pound coin, and approx. 2-3 cm larger than the pie dish. Line the dish with the pastry over the bottom and up the sides making sure there are no air bubbles, then refrigerate for 5 minutes.
  4. Drain the apples and dry thoroughly with kitchen paper. Remove the lined pastry dish from the fridge and layer the apples up in the bottom sprinkling sugar over each layer.
  5. Roll out the remaining pastry to form a lid, brush the rim with some egg yolk and lay the pastry lid over the apples. Press the edges together and crimp all around the rim.
  6. Either make a few small cuts in the pastry lid or cut a hole in the centre to allow the steam to escape.
  7. Brush the top of the pie with the egg white and sprinkle with some more sugar. Bake in the oven for 35-40 minutes until golden brown.  Once cooked remove from the oven and leave to stand for 5-10 minutes before serving.

Completed steps (click to remove last step)