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Apple Pie

Apple Pie

Apple Pie

Pastry Ingredients

  • 300g  Plain Flour
  • 2 tablespoons Icing Sugar
  • Pinch of Salt
  • 1 large Egg or 2 small Eggs
  • 1 teaspoon Lemon Juice
  • 2 – 3 tablespoons Cold Water
  • 150g  Cold Butter (unsalted)

Filling Ingredients

  • 4 medium Cooking Apples
  • 25g (1oz) Butter (unsalted)
  • 50g (2oz) Castor Sugar
  • Finely grated Zest of Lemon

Utensils Required

  • 1 x 20 cm/8″ pie dish
  • 1 small sharp knife
  • 1 table knife
  • Cling film
  • Apron
  • Tea Towel
  • Weighing Scales
  • Mixing Bowls
  • Measuring Jug
  • Rolling Pin
  • Pastry Cutter


  1. In a large bowl, add 300g plain flour and a pinch of salt.
  2. Cut 150g cold butter into small pieces first.  Add butter to flour, and then rub the butter into the flour,  squeezing the mixture together until it looks like crumble.
  3. Add 2 tablespoons of icing sugar in the crumble mix and stir in, using a round-bladed table knife.
  4. Prepare egg mixture:  Crack the one large egg into a jug and beat lightly with a fork.  Then add 1 teaspoon of lemon juice and 2-3 tablespoons water.  Mix with fork.
  5. Add half of the egg mixture to crumble mix, adding a small amount at a time.  Stir with a knife, preferably with a table knife.  Mix the crumble until the crumble mix sticks together.  Save remainder of the egg mixture for later, to glazing the apple pie.
  6. Using your hands, bring the crumble mix together to form a soft ball of dough.
  7. Wrap the dough in clingfilm, then place in the fridge for 35 minutes. This is to allow the dough to be colder, and easy to  manage when rolling out.
  8. Now prepare the apple filling:  Peel and chop the cooking apples in pieces and remove the core.  Put chopped apples into a pan for cooking, with grated zest of lemon, 2-3 tablespoons of water, 2 tablespoons or 2oz of castor sugar and a knob of 2oz butter.  Cook the apples slowly.  Heat apples until half mushy.  Then leave the apples to cool.
  9. Preheat oven 200C / 400F / gas mark 6.
  10. Take the pastry out of the fridge and remove the cling film.  Divide the pastry in half.  Roll half of dough into a circle to fit dish, on a flour sprinkled work surface.
  11. Using either water or milk, brush the edge of the pastry so that when you put the pastry top on the pie, it will stick together.
  12. Place the cooked apples into the dish.
  13. Roll out the other half of the dough into a circle to place on top of apples.  Seal the edge using your fingers to inch the pastry together.
  14. Glaze the apple pie with egg mixture.  Sprinkle a little sugar on top.
  15. Bake in oven for about 30 minutes.