Apple Pie

Name: Apple Pie
Total time: 1 h 48 min
Yield: 4 servings
Ingredients: 300 g Plain flour; 1 pinch Salt; 150 g Unsalted butter; 30 g Caster sugar; 45 ml Cold water; 900 g Bramley apples; 1 piece Lemon; 100 g Light brown sugar; 1 tsp Ground cinnamon; 0.25 tsp Ground nutmeg; 1 tbsp Cornflour; 5 g Unsalted butter; 1 piece Egg; 50 g Caster sugar

1 hr 48 min · 20 min active · makes 4 pieces · ~1.75 kg · Medium

Bramley apple pie with cinnamon and nutmeg spice, brightened with lemon juice and made with buttery pastry. Serves 4.

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Apple Pie

Bramley apple pie with cinnamon and nutmeg spice, brightened with lemon juice and made with buttery pastry. Serves 4.

See more →

TOTAL TIME

1 hr 48 min

ACTIVE TIME

20 min

QUANTITY

4 pieces · ~1.75 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/12

Tools0/20

Ingredients

0/12 gathered · 4 servings

300g

1pinch

155g

80g

45ml

900g

1piece

100g

1tsp

0.25tsp

1tbsp

1piece

#	Quantity	Notes	State
1	300g	—	—
2	1pinch	—	—
3	155g	—	—
4	80g	—	—
5	45ml	—	—
6	900g	—	—
7	1piece	—	—
8	100g	—	—
9	1tsp	—	—
10	0.25tsp	—	—
11	1tbsp	—	—
12	1piece	—	—

Tools

22 items

Serveware

2 items

Procedure

44 steps

1 of 44

Tip the flour into a large mixing bowl.

Plain flour · 300 g

⏱ 10s

ResultPlain flour

2 of 44

Add a pinch of salt to the flour.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and salt

3 of 44

Add the cold butter, cut into small cubes, to the flour and salt.

Unsalted butter · 150 g

⏱ 10s

ResultPlain flour and salt and unsalted butter

4 of 44

Rub the butter into the flour using your fingertips, lifting the mixture and letting it fall, until it resembles coarse breadcrumbs with no large lumps of butter remaining.

⏱ 3 min

ResultBreadcrumb pastry mixture

5 of 44

Stir in the caster sugar.

Caster sugar · 30 g

⏱ 5s

ResultBreadcrumb pastry mixture and caster sugar

6 of 44

Drizzle the ice-cold water over the mixture, one tablespoon at a time.

Cold water · 45 ml

⏱ 10s

ResultBreadcrumb pastry mixture and caster sugar and cold water

7 of 44

Use a table knife to cut and stir the mixture together until it just begins to clump — stop as soon as it holds when pressed and there are no dry powdery patches.

⏱ 30s

ResultShaggy pastry dough

8 of 44

Press the dough briefly into a ball, then divide it into 2 equal portions — one slightly larger than the other for the base.

⏱ 20s

ResultPastry dough portions

9 of 44

Wrap each portion tightly in cling film and flatten it slightly into a disc.

⏱ 20s

ResultWrapped pastry dough portions

10 of 44

Place both wrapped discs in the refrigerator to chill.

⏱ 15s

ResultWrapped pastry dough portions

11 of 44

Leave the pastry to rest and chill for at least 30 minutes until firm.

⏱ 30 min

ResultChilled pastry dough

12 of 44

Remove the pastry from the refrigerator and set it on the counter.

⏱ 10s

ResultChilled pastry dough

13 of 44

Peel the apples, removing all skin cleanly.

Bramley apples · 900 g

⏱ 2 min

ResultPeeled Bramley apples

14 of 44

Quarter each apple and cut out the core and pips from each piece.

Peeled Bramley apples · step 13

⏱ 1 min

ResultCored apples

15 of 44

Slice each apple quarter into roughly 5 mm thick slices.

Cored apples · step 14

⏱ 2 min

ResultSliced bramley apples

16 of 44

Transfer all the apple slices into a large bowl.

Sliced bramley apples · step 15

⏱ 15s

ResultSliced bramley apples

17 of 44

Finely grate the zest of the lemon directly over the apple slices.

Lemon · 1 piece

⏱ 30s

ResultFinely grated lemon zest

18 of 44

Cut the zested lemon in half and squeeze its juice over the apples.

⏱ 20s

ResultFreshly squeezed lemon juice

19 of 44

Add the brown sugar to the apple slices.

Light brown sugar · 100 g

⏱ 5s

ResultFreshly squeezed lemon juice and light brown sugar

20 of 44

Add the ground cinnamon to the bowl.

Ground cinnamon · 1 tsp

⏱ 5s

ResultFreshly squeezed lemon juice and light brown sugar and ground cinnamon

21 of 44

Add the ground nutmeg to the bowl.

Ground nutmeg · 0.25 tsp

⏱ 5s

ResultFreshly squeezed lemon juice and light brown sugar mixture

22 of 44

Add the cornflour to the bowl.

Cornflour · 1 tbsp

⏱ 5s

ResultFreshly squeezed lemon juice and light brown sugar mixture

23 of 44

Toss everything together with tongs until every apple slice is evenly coated in the sugar and spice mixture.

⏱ 30s

ResultSpiced apple fillingused in step 29

24 of 44

Preheat the oven to 200 °C.

200°C

⏱ 10 min

25 of 44

Lightly butter the inside of the pie dish.

Unsalted butter · 5 g

⏱ 20s

26 of 44

Unwrap the larger pastry disc and lay it on the chopping board, leaving the smaller disc wrapped in the refrigerator.

⏱ 10s

ResultChilled pastry dough

27 of 44

Unwrap the larger pastry disc, place it on a lightly floured surface and roll it out from the centre in all directions until it is about 3 mm thick and large enough to line the pie dish with a generous overhang.

⏱ 1 min

ResultRolled base pastry disc

28 of 44

Drape the pastry over the rolling pin and unroll it over the pie dish, then ease it gently into the base and sides without stretching it.

Rolled base pastry disc · step 27

⏱ 30s

ResultRolled base pastry disc

29 of 44

Tip the spiced apple filling into the pastry-lined dish, piling it up in the centre — it will be heaped and that is correct.

Spiced apple filling · step 23

⏱ 20s

ResultSpiced apple filling and rolled base pastry disc

30 of 44

Unwrap the smaller pastry disc and place it on the chopping board ready to roll.

⏱ 10s

ResultSmaller pastry disc

31 of 44

Unwrap the smaller pastry disc and roll it out on a lightly floured surface to about 3 mm thick and large enough to cover the top of the pie dish.

⏱ 1 min

ResultRolled lid pastry discused in step 35

32 of 44

Crack the egg into a small bowl and beat it lightly with a fork.

Egg · 1 piece

⏱ 10s

ResultEgg

33 of 44

Beat the egg until the yolk and white are fully combined.

⏱ 15s

ResultBeaten egg

34 of 44

Brush a little egg wash around the rim of the pastry base to help the lid stick.

Beaten egg · step 33

⏱ 20s

ResultEgg-washed pastry rim

35 of 44

Lift the pastry lid over the rolling pin and unroll it over the filled pie dish so it sits centrally on top.

Rolled lid pastry disc · step 31

⏱ 30s

ResultRolled lid pastry disc and egg-washed pastry rim

36 of 44

Press the edges of the lid and base together firmly all around, then run a fork around the rim to crimp them into a tight seal; trim away any excess pastry with a knife.

⏱ 1 min

ResultCrimped apple pie

37 of 44

Brush the entire surface of the pastry lid all over with the remaining egg wash to give it a golden glaze.

⏱ 20s

ResultGlazed unbaked apple pie

38 of 44

Sprinkle the caster sugar evenly over the glazed lid.

Caster sugar · 50 g

⏱ 10s

ResultGlazed unbaked apple pie and caster sugar

39 of 44

Use the tip of a knife to cut 4 small slits in the centre of the lid to allow steam to escape during baking.

⏱ 20s

ResultVented unbaked apple pie

40 of 44

Place the pie dish in the oven.

⏱ 15s

ResultVented unbaked apple pie

41 of 44

Bake for 45 minutes until the pastry is deep golden and the filling is bubbling at the vents.

200°C

⏱ 45 min

ResultBaked apple pie

42 of 44

Remove the pie from the oven using oven gloves and set it on the counter to cool briefly.

⏱ 15s

ResultBaked apple pie

43 of 44

Leave the pie to rest for 15 minutes so the filling settles and slices cleanly.

⏱ 15 min

ResultRested apple pie

44 of 44

Cut the pie into 4 generous wedges using a cake server and lift each slice onto a plate to serve.

Rested apple pie · step 43

⏱ 30s

ResultApple Pie

Total Time1 hr 48 min

#	Product	Tool	Action
1	300 g		Tip the flour into a large mixing bowl.⏱ 10sResultPlain flour
2	1 pinch		Add a pinch of salt to the flour.⏱ 5sResultPlain flour and salt
3	150 g		Add the cold butter, cut into small cubes, to the flour and salt.⏱ 10sResultPlain flour and salt and unsalted butter
4	—		Rub the butter into the flour using your fingertips, lifting the mixture and letting it fall, until it resembles coarse breadcrumbs with no large lumps of butter remaining.⏱ 3 minResultBreadcrumb pastry mixture
5	30 g		Stir in the caster sugar.⏱ 5sResultBreadcrumb pastry mixture and caster sugar
6	45 ml		Drizzle the ice-cold water over the mixture, one tablespoon at a time.⏱ 10sResultBreadcrumb pastry mixture and caster sugar and cold water
7	—		Use a table knife to cut and stir the mixture together until it just begins to clump — stop as soon as it holds when pressed and there are no dry powdery patches.⏱ 30sResultShaggy pastry dough
8	—		Press the dough briefly into a ball, then divide it into 2 equal portions — one slightly larger than the other for the base.⏱ 20sResultPastry dough portions
9	—		Wrap each portion tightly in cling film and flatten it slightly into a disc.⏱ 20sResultWrapped pastry dough portions
10	—		Place both wrapped discs in the refrigerator to chill.⏱ 15sResultWrapped pastry dough portions
11	—		Leave the pastry to rest and chill for at least 30 minutes until firm.⏱ 30 minResultChilled pastry dough
12	—		Remove the pastry from the refrigerator and set it on the counter.⏱ 10sResultChilled pastry dough
13	900 g		Peel the apples, removing all skin cleanly.⏱ 2 minResultPeeled Bramley apples
14	Peeled Bramley applesstep 13		Quarter each apple and cut out the core and pips from each piece.⏱ 1 minResultCored apples
15	Cored applesstep 14		Slice each apple quarter into roughly 5 mm thick slices.⏱ 2 minResultSliced bramley apples
16	Sliced bramley applesstep 15		Transfer all the apple slices into a large bowl.⏱ 15sResultSliced bramley apples
17	1 piece		Finely grate the zest of the lemon directly over the apple slices.⏱ 30sResultFinely grated lemon zest
18	—		Cut the zested lemon in half and squeeze its juice over the apples.⏱ 20sResultFreshly squeezed lemon juice
19	100 g		Add the brown sugar to the apple slices.⏱ 5sResultFreshly squeezed lemon juice and light brown sugar
20	1 tsp		Add the ground cinnamon to the bowl.⏱ 5sResultFreshly squeezed lemon juice and light brown sugar and ground cinnamon
21	0.25 tsp		Add the ground nutmeg to the bowl.⏱ 5sResultFreshly squeezed lemon juice and light brown sugar mixture
22	1 tbsp		Add the cornflour to the bowl.⏱ 5sResultFreshly squeezed lemon juice and light brown sugar mixture
23	—		Toss everything together with tongs until every apple slice is evenly coated in the sugar and spice mixture.⏱ 30sResultSpiced apple fillingused in step 29
24	—	200°C	Preheat the oven to 200 °C.⏱ 10 min
25	5 g		Lightly butter the inside of the pie dish.⏱ 20s
26	—		Unwrap the larger pastry disc and lay it on the chopping board, leaving the smaller disc wrapped in the refrigerator.⏱ 10sResultChilled pastry dough
27	—		Unwrap the larger pastry disc, place it on a lightly floured surface and roll it out from the centre in all directions until it is about 3 mm thick and large enough to line the pie dish with a generous overhang.⏱ 1 minResultRolled base pastry disc
28	Rolled base pastry discstep 27		Drape the pastry over the rolling pin and unroll it over the pie dish, then ease it gently into the base and sides without stretching it.⏱ 30sResultRolled base pastry disc
29	Spiced apple fillingstep 23		Tip the spiced apple filling into the pastry-lined dish, piling it up in the centre — it will be heaped and that is correct.⏱ 20sResultSpiced apple filling and rolled base pastry disc
30	—		Unwrap the smaller pastry disc and place it on the chopping board ready to roll.⏱ 10sResultSmaller pastry disc
31	—		Unwrap the smaller pastry disc and roll it out on a lightly floured surface to about 3 mm thick and large enough to cover the top of the pie dish.⏱ 1 minResultRolled lid pastry discused in step 35
32	1 piece		Crack the egg into a small bowl and beat it lightly with a fork.⏱ 10sResultEgg
33	—		Beat the egg until the yolk and white are fully combined.⏱ 15sResultBeaten egg
34	Beaten eggstep 33		Brush a little egg wash around the rim of the pastry base to help the lid stick.⏱ 20sResultEgg-washed pastry rim
35	Rolled lid pastry discstep 31		Lift the pastry lid over the rolling pin and unroll it over the filled pie dish so it sits centrally on top.⏱ 30sResultRolled lid pastry disc and egg-washed pastry rim
36	—		Press the edges of the lid and base together firmly all around, then run a fork around the rim to crimp them into a tight seal; trim away any excess pastry with a knife.⏱ 1 minResultCrimped apple pie
37	—		Brush the entire surface of the pastry lid all over with the remaining egg wash to give it a golden glaze.⏱ 20sResultGlazed unbaked apple pie
38	50 g		Sprinkle the caster sugar evenly over the glazed lid.⏱ 10sResultGlazed unbaked apple pie and caster sugar
39	—		Use the tip of a knife to cut 4 small slits in the centre of the lid to allow steam to escape during baking.⏱ 20sResultVented unbaked apple pie
40	—		Place the pie dish in the oven.⏱ 15sResultVented unbaked apple pie
41	—	200°C	Bake for 45 minutes until the pastry is deep golden and the filling is bubbling at the vents.⏱ 45 minResultBaked apple pie
42	—		Remove the pie from the oven using oven gloves and set it on the counter to cool briefly.⏱ 15sResultBaked apple pie
43	—		Leave the pie to rest for 15 minutes so the filling settles and slices cleanly.⏱ 15 minResultRested apple pie
44	Rested apple piestep 43		Cut the pie into 4 generous wedges using a cake server and lift each slice onto a plate to serve.⏱ 30sResultApple Pie
Total Time			1 hr 48 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	873kcal
	11g
	34g
	21g
	137g
	67g
	8g
	65mg

Ingredients0/12

Tools0/20

Recipe

Apple Pie

Bramley apple pie with cinnamon and nutmeg spice, brightened with lemon juice and made with buttery pastry. Serves 4.

What you’ll doYou will make shortcrust pastry by rubbing cold butter into flour, then chill it for at least 30 minutes. While it rests, prepare spiced apple filling by peeling, slicing and tossing apples with brown sugar, spices and cornflour. Line a pie dish with the larger pastry disc, fill it with the heaped apple mixture, top with the smaller pastry disc, seal the edges with egg wash and a fork, and bake at 200°C for 45 minutes until the pastry is deep golden and filling bubbles at the vents. Let the pie rest for 15 minutes before serving.

Serves4

Total1 hr 48 min

LevelMedium

Ingredients

Plain flour300 g
Salt1 pinch
Unsalted butter155 g
Caster sugar80 g
Cold water45 ml
Bramley apples900 g
Lemon1 piece
Light brown sugar100 g
Ground cinnamon1 tsp
Ground nutmeg0.25 tsp
Cornflour1 tbsp
Egg1 piece

Tools

Cake slicePie dishTongsRolling pinSmall bowlLarge mixing bowlOvenPastry brushChef's knifeMicroplane zesterLarge bowlCling filmCitrus juicerRefrigeratorBrushPeelerPlateForkTable knifeChopping boardMicroplaneCake server

Method

Tip the flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 300 g

Add a pinch of salt to the flour.

5sLarge mixing bowlSalt · 1 pinch

Add the cold butter, cut into small cubes, to the flour and salt.

10sLarge mixing bowlUnsalted butter · 150 g

Rub the butter into the flour using your fingertips, lifting the mixture and letting it fall, until it resembles coarse breadcrumbs with no large lumps of butter remaining.

3 minLarge mixing bowl

Stir in the caster sugar.

5sLarge mixing bowlCaster sugar · 30 g

Drizzle the ice-cold water over the mixture, one tablespoon at a time.

10sLarge mixing bowlCold water · 45 ml

Use a table knife to cut and stir the mixture together until it just begins to clump — stop as soon as it holds when pressed and there are no dry powdery patches.

30sLarge mixing bowl, Table knife

Press the dough briefly into a ball, then divide it into 2 equal portions — one slightly larger than the other for the base.

20sLarge mixing bowl

Wrap each portion tightly in cling film and flatten it slightly into a disc.

20sLarge mixing bowl, Cling film

Place both wrapped discs in the refrigerator to chill.

15sLarge mixing bowl, Refrigerator

Leave the pastry to rest and chill for at least 30 minutes until firm.

30 minLarge mixing bowl

Remove the pastry from the refrigerator and set it on the counter.

10sLarge mixing bowl, Refrigerator

Peel the apples, removing all skin cleanly.

2 minChopping board, PeelerBramley apples · 900 g

Quarter each apple and cut out the core and pips from each piece.

1 minChopping board, Chefs knifePeeled Bramley apples · step 13

Slice each apple quarter into roughly 5 mm thick slices.

2 minChopping board, Chefs knifeCored apples · step 14

Transfer all the apple slices into a large bowl.

15sLarge bowlSliced bramley apples · step 15

Finely grate the zest of the lemon directly over the apple slices.

30sLarge bowl, MicroplaneLemon · 1 piece

Cut the zested lemon in half and squeeze its juice over the apples.

20sLarge bowl, Citrus juicer

Add the brown sugar to the apple slices.

5sLarge bowlLight brown sugar · 100 g

Add the ground cinnamon to the bowl.

5sLarge bowlGround cinnamon · 1 tsp

Add the ground nutmeg to the bowl.

5sLarge bowlGround nutmeg · 0.25 tsp

Add the cornflour to the bowl.

5sLarge bowlCornflour · 1 tbsp

Toss everything together with tongs until every apple slice is evenly coated in the sugar and spice mixture.

Result · Spiced apple filling · used in step 29

30sLarge bowl, Tongs

Preheat the oven to 200 °C.

200°C10 minOven

Lightly butter the inside of the pie dish.

20sPie dish, BrushUnsalted butter · 5 g

Unwrap the larger pastry disc and lay it on the chopping board, leaving the smaller disc wrapped in the refrigerator.

10sChopping board

1 minChopping board, Rolling pin

Drape the pastry over the rolling pin and unroll it over the pie dish, then ease it gently into the base and sides without stretching it.

30sPie dishRolled base pastry disc · step 27

Tip the spiced apple filling into the pastry-lined dish, piling it up in the centre — it will be heaped and that is correct.

20sPie dishSpiced apple filling · step 23

Unwrap the smaller pastry disc and place it on the chopping board ready to roll.

10sChopping board

Unwrap the smaller pastry disc and roll it out on a lightly floured surface to about 3 mm thick and large enough to cover the top of the pie dish.

Result · Rolled lid pastry disc · used in step 35

1 minChopping board, Rolling pin

Crack the egg into a small bowl and beat it lightly with a fork.

10sSmall bowlEgg · 1 piece

Beat the egg until the yolk and white are fully combined.

15sSmall bowl, Fork

Brush a little egg wash around the rim of the pastry base to help the lid stick.

20sPie dish, Pastry brushBeaten egg · step 33

Lift the pastry lid over the rolling pin and unroll it over the filled pie dish so it sits centrally on top.

30sPie dishRolled lid pastry disc · step 31

Press the edges of the lid and base together firmly all around, then run a fork around the rim to crimp them into a tight seal; trim away any excess pastry with a knife.

1 minPie dish, Fork

Brush the entire surface of the pastry lid all over with the remaining egg wash to give it a golden glaze.

20sPie dish, Pastry brush

Sprinkle the caster sugar evenly over the glazed lid.

10sPie dishCaster sugar · 50 g

Use the tip of a knife to cut 4 small slits in the centre of the lid to allow steam to escape during baking.

20sPie dish, Fork

Place the pie dish in the oven.

15sPie dish, Oven

Bake for 45 minutes until the pastry is deep golden and the filling is bubbling at the vents.

200°C45 minPie dish, Oven

Remove the pie from the oven using oven gloves and set it on the counter to cool briefly.

15sPie dish, Oven

Leave the pie to rest for 15 minutes so the filling settles and slices cleanly.

15 minPie dish

Cut the pie into 4 generous wedges using a cake server and lift each slice onto a plate to serve.

Result · Apple Pie

30sPlate, Cake serverRested apple pie · step 43

Printed 27 September 2026