Apple pie

Ingredients

• 400 gplain flour
• 230 gcold butter, cut into small pieces
• 15 gsugar
• 2 pinchessalt
• 60 ml initially, plus up to 15 ml more as neededice water
• 900 gapples
• 22.5 mllemon juice
• 10 mlground cinnamon
• 2.5 mlfinely grated lemon zest
• 1 pinchsalt
• 35 gcornflour
• 130 gbrown sugar
• 1egg yolk
• 15 mlmilk

Instructions

1. 1

   Make the pastry

   Combine the flour, cold butter, sugar, salt and 60 ml of ice water. Work them first into crumbs, then into a smooth dough. If it still seems dry after about 1 minute of kneading, add a little more ice water gradually, up to 15 ml.

2. 2

   Chill the dough

   Shape the dough into a ball, wrap it in cling film and chill for at least 30 minutes.

3. 3

   Prepare the apples

   Meanwhile, wash, peel and core the apples, then cut them into small pieces.

4. 4

   Mix the filling

   Toss the apples in a bowl with the lemon juice, cinnamon, lemon zest, salt, cornflour and brown sugar. Set the mixture aside.

5. 5

   Roll the base

   Roll out just under two-thirds of the dough on a lightly floured surface or between sheets of film. Make it thin and large enough to cover a 26 cm pie or tart tin, including its sides.

6. 6

   Line the tin

   Carefully place the pastry in the tin and press it gently against the sides. Trim any overhanging pastry with a sharp knife or palette knife.

7. 7

   Fill the pie

   Heat the oven to 200°C, conventional top and bottom heat. If the apple mixture has released liquid, drain it, then spread the filling over the pastry base.

8. 8

   Add the lattice

   Roll out the remaining dough and cut it into strips with a sharp knife, making them longer than the tin where needed. Lay them carefully over the apples in a lattice pattern and trim the overhanging ends.

9. 9

   Finish the edge

   Roll any pastry left over into a long, very thin rope. Lay it around the top edge of the tin and press it lightly into place.

10. 10

    Brush and bake

    Beat the egg yolk and milk together with a fork, then gently brush the mixture over the pastry strips. Bake for 10 minutes at 200°C, then reduce the oven to 175°C and bake for about 40–45 minutes more, until golden. If the top is darkening too much, cover it partway through baking.

What is American apple pie?

American apple pie is a baked fruit pie enclosed in pastry, often finished with a lattice crust. Its familiar combination of apples, cinnamon and a golden pastry top makes it a classic dessert for sharing.

This version keeps the crust only lightly sweetened, so the buttery pastry balances rather than overwhelms the fruit. Cornflour thickens the apple juices as the pie bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4700 calories, 54g protein, 615g carbs, 223g fat.

The flour and apples provide most of the carbohydrates, while the butter supplies most of the fat; the egg yolk adds a little protein and fat. The amounts listed make a full 26 cm pie, so share it into sensible slices and serve with fruit or a lighter accompaniment for balance.

A flaky, shortcrust base

Cold butter: keeping it in small pieces helps the pastry stay tender and gives it a flaky texture. Work it into the flour without letting the mixture become warm.

Ice water: add it gradually, stopping once the dough comes together smoothly. Too much water can make the crust firm rather than delicate.

Choosing and preparing the apples

Apple pieces: cut them small and fairly evenly so they soften at a similar rate beneath the lattice. A mix of tart and sweet apples can give the filling a balanced flavour.

Thickener: cornflour helps catch the liquid drawn out by the fruit and sugar. If the filling has visibly pooled liquid before assembly, drain it as directed.

Shaping the lattice

Pastry strips: handle them gently and lay them across the filling in a criss-cross pattern. Making them longer than the tin gives you room to trim the ends neatly.

Top edge: the thin rope of spare pastry finishes the rim and helps cover the cut ends of the lattice. Press it lightly into place rather than flattening it.

Baking to a golden finish

Two temperatures: start at 200°C for 10 minutes, then lower the oven to 175°C for about 40–45 minutes. This gives the pastry a head start before the longer bake.

Doneness cue: look for a golden top and cooked pastry. If the surface is getting too dark before the bake is finished, cover it partway through.

Serving the pie

Allow the pie to settle after baking so the thickened filling is easier to portion. It is especially good served warm, with custard, cream or a scoop of ice cream.

For a less rich plate, serve a slice with plain yoghurt or alongside fresh fruit. The pie can also be served at room temperature.

Recipe notes & tips

• Keep the butter and water cold while making the pastry.
• Add the final spoonful of water only if the dough still seems dry after kneading.
• Roll the base thinly enough to line the tin without stretching it.
• Drain any liquid that collects in the apple mixture before filling the pie.
• Use a sharp knife to trim the lattice strips for a tidy edge.
• Cover the pie partway through baking if its surface is browning too quickly.

Variations

• Use mixed apples: combine tart and sweet varieties for a more layered fruit flavour.
• Add nutmeg: use a small pinch alongside the cinnamon for a warmer spice note.
• Make a solid top: cover the filling with a rolled pastry lid and cut a few vents in it.
• Add raisins: stir a handful into the apple mixture before filling the pie.
• Serve with custard: pour it over each warm slice for a classic accompaniment.

Common mistakes to avoid

• Adding too much water: the dough can turn tough, so add it in small amounts and stop as soon as it comes together.
• Using warm butter: it can make the pastry greasy, so keep the butter cold and work efficiently.
• Leaving liquid in the filling: it can make the base soggy, so drain any collected juices before assembling.
• Stretching the pastry into the tin: it may shrink as it bakes, so lift and settle it gently instead.
• Baking until the top is too dark: cover it partway through if it browns before the pastry is done.

How to store

Once cool, cover the pie and keep it in the fridge for up to 3 days. Reheat individual slices in a moderate oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions