Apple pie

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A classic shortcrust pie, filled with crunchy apples and the perfect blend of cinnamon and brown sugar, along with an intricate pastry lattice –what’s not to love?

Let's start cooking!

Kneaded shortcrust pastry with hands on a wooden chopping board

Step 1 - Make shortcrust pastry

  • Preheat oven to 160°C.

  • In a food processor, add plain flour, 225 g butter cut into small pieces, and ½ tsp salt.

    For a sweeter crust, add 1 tbsp caster sugar in step 2.
  • Pulse until mixture resembles breadcrumbs, then transfer to a mixing bowl.

  • Gradually add water and knead lightly, until dough is just incorporated, taking care not to over knead.

    Over kneading the dough happens when the dough is a uniform color –this means that the butter has melted due to the warmth of your hands, resulting in a crust that isn’t flaky.
  • Cover and set aside dough in the refrigerator to chill for 20 minutes, or until dough is firm.

Cubed apple pieces and butter in a hot pan

Step 2 - Cook filling

  • Peel, core and dice apples, and set aside in a bowl of water with ½ tsp salt. When ready to use, strain apples.

    Use Granny Smith apples for best results! Royal Gala is also a good choice.
    The salted water prevents rapid oxidation of apples –no more browning!
  • In a pan on medium heat, add 30 g butter. When hot, add apples and cook for 10 to 15 minutes, until browned and softened.

  • Add brown sugar, 1 g cinnamon powder and mix well. Remove from heat and strain cooked apples, then set aside.

Prod holes in pastry crust

Step 3 - Assemble and bake apple pie

  • Remove dough from refrigerator, then divide into 2 portions and roll out on baking paper to about 1 cm thickness.
  • In a 10” pie mold, lay out 1 portion of dough and patch sides with remaining dough. Using a fork, pierce holes through the sides and bottom.
  • Fill pie with apple filling.
Lattice on apple pie with strips of pastry dough
  • On a floured surface, cut the other rolled out portion of dough into 1 cm wide strips, then loosely weave the pieces over the pie to form a lattice. Crimp off excess at the sides (you can roll these out if you run out of dough).
  • In a small mixing bowl, whisk together egg and milk. Using a pastry brush, brush lattice then bake in the oven for 20 to 25 minutes, until golden brown.
    Great with a scoop of scrumptious vanilla ice cream and caramel sauce.

Plate and serve!

Classic apple pie with lattice pastry top on a serving knife

Cut and serve hot!

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