Apple Pie

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Serves: 4 - 6

Prep time: 30 minutes to 1 hour

Cooking time: 10 to 30 minutes


  • #For the pastry:
  • 425g / 15oz plain flour, plus extra for dusting
  • 1/2 tsp salt
  • 100g / 3.5oz caster sugar
  • 250g / 9oz unsalted butter, plus extra for greasing
  • 1 free-range egg, beaten
  • 2 free-range egg yolks
  • #For the filling:
  • 100g / 3.5oz sultanas
  • 1/2 orange, juice only
  • 1 tbsp semolina flour
  • 8 large cooking apples, peeled, core removed, flesh finely sliced
  • 100g / 3.5oz golden caster sugar, plus extra for dusting
  • 1 tbsp ground cinnamon
  • 1 free-range egg, beaten
  • clotted cream, to serve

Cooking Method

  1. For the pastry, blend the flour, salt, sugar and butter in a food processor until the mixture resembles breadcrumbs. Gradually add the beaten egg and the egg yolks and blend until smooth and well combined. Bring the dough mixture together with your hands, wrap it in cling film and transfer to the fridge to chill for 30-45 minutes.
  2. Meanwhile, grease a high-sided 20cm/8in spring form cake tin with butter. Add a small amount of flour and turn the tin to coat the sides and bottom, shaking out any excess. Preheat the oven to 180C/350F/Gas 4.
  3. Roll out two thirds of the chilled pastry onto a clean, floured work surface, until it is almost twice as wide as the diameter of the cake tin. Using the rolling pin, lift the pastry and lay it over the cake tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess pastry, then prick the base of the pastry case several times with a fork.
  4. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 12-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and leave the pastry to cool. Reduce the oven temperature to 170C/325F/Gas 3.
  5. For the filling, place the sultanas and the orange juice into a bowl and leave for 30-40 minutes, or until the sultanas are plump.
  6. Sprinkle the semolina flour over the base of the cooled pastry case. Arrange half of the apple slices in a single layer on the base of the pastry case. Scatter the apple layer with the soaked sultanas, then sprinkle over half of the caster sugar and half of the cinnamon. Repeat the process with the remaining apple slices, sugar and cinnamon.
  7. For the pastry lid, roll out the remaining one third of pastry onto a clean, floured work surface, until it is large enough to cover the cake tin. Brush the rim of the pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork.
  8. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 35-40 mins, or until golden-brown.
  9. To serve, place a slice of the apple pie onto a serving plate and spoon a portion of clotted cream alongside.

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  • My husband has made this apple pie twice, the recipe is foul proof and the pie at the end is beautiful, because the apples are added raw you get a lot of juice which comes out but Dave and Si would be happy no soggy bottom. It tastes fantastic particularly on a col winters night straight from the oven :-)

  • I'm half way through this recipe having reached the baking of the base part. It has been in the oven 25 mins at the stated temp (pre-heated) and is still almost raw - so just be aware that the cooking times seem very dependent on the oven used. Mine is a fan and I had it a little lower to start but have whacked it up to 190 to try and get it cooked! Couldn't find semolina flour anywhere locally so having to make do with ordinary and hope for the best at the next stage. Might add another comment when I'm done!

    • The Hairy Bikers forgot to mention the temperature the pie should be in the oven ?? as you said 35/40 minutes is not quite right of course depends in the oven temperature.

  • My daughter made this 2 nights running sticking to the recipe, i have to say delicious the best apple pie i have ever tasted. Thank you Dave and Si.

  • i love apple pie GIVE ME PIE !!!!!!!!!!!!!!!!!

  • Would be nice to see receipes without using egg as many people are either allergic to egg or lacto vegetarians. Wanted to make this, but needed to be eggless :-(

  • Loved this apple pie... Really quite easy to make but could feed an army it's huge!! Needless to say we enjoyed it and will be making it again.

  • how many calories???

  • Fabulous recipe, works every time and we always find that their pastry is the best we have ever tasted or made. Best thing about all their recipes is that they are always reliable and they always work, with lots of flavour...

  • have just put my first effort into the oven, looks very rustic to say the least my pastry was a mare to get in to the tin it just fell apart so I had to patch it up.
    Anyone have a clue as to why ?

  • By a country mile the best apple pie recipe out there. Huge, loads of apples (achieving the right thickness of slicing is important), good looking and ultimately delicious. Yum!

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