Double crust apple pie

Double crust apple pie

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
2 quantities Rich shortcrust pastry, using sweet variation
extra flour, to dust

For the filling

Quantity Ingredient
1 bramley apple
6 golden delicious apples
75-100g caster sugar
1/2-1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
50g raisins
2 tablespoons plain flour


  1. Cut the chilled pastry in half and reshape into 2 discs. Wrap one disc closely in cling film and place in the fridge. Roll the remaining disc on a lightly floured surface to a large circle, 2–3 mm thick. Use to line a 24 cm pie dish and carefully trim off the excess using a sharp knife. Save any trimmings for decorating the top of the pie. Cover with cling film and place in the fridge to chill.
  2. Roll out the second disc into a large circle, big enough to cover the pie, about 2–3 mm thick, and place on a baking sheet. Cover with cling film and place in the fridge to chill.
  3. To make the filling, peel, quarter and core all the apples and cut into 5mm thick slices. Place in a large bowl and sprinkle with the sugar, cinnamon and cloves. Stir through the raisins, sprinkle in the flour and toss together to mix.
  4. Heat the oven to 200ºC. Place a flat baking sheet on a lower shelf in the oven to provide ‘bottom heat’.
  5. Remove the pie case from the fridge and fill with the apple mixture, ensuring the pie case is generously filled.
  6. Remove the pastry lid from the fridge. Brush the rim of the pie case with a little water and place the pastry lid on top of the apples, pressing down a little on the edge of the pie dish to seal the pastry.
  7. Trim the pastry edges to neaten, then crimp the edge. Make a steam hole in the centre of the pie and decorate with pastry trimmings, if desired. The trimmings should be rolled very thinly, to about 1–2 mm, and stuck to the top of the pie with a little water.
  8. Stand the pie dish on the hot baking sheet in the oven and bake for 30 minutes to cook the bottom pastry before the top browns too much. Lower the oven setting to 180ºC, transfer the pie on its baking sheet to the top third of the oven and continue to cook until the pastry is golden and the filling hot (test with a skewer through the steam hole). Remove from the oven. Allow to cool slightly before serving, with custard, ice cream or pouring cream.


  • Cherry pie: Replace the apple filling with 1 kg pitted red cherries mixed with 2½ tablespoons cornflour and 100–125 g caster sugar.

    Apple pie (top crust only): Make 1 quantity sweet rich shortcrust pastry only. Roll out to a disc at least 2–3 cm bigger than the top of the pie dish and about 3 mm thick. Cut a strip of pastry from the edge of the disc, the same width as the lip of the pie dish. Chill all the pastry on a baking sheet. Put the filling straight into the unlined dish. Press the strip of pastry onto the rim of the pie dish and lightly dampen with water. Lay the pastry disc over the apples, pressing the edge down a little on the rim of the pie dish to seal. Continue with step 7 of the main recipe. Bake the pie in the top of the oven preheated to 180°C for 35–45 minutes until the apples are hot and the pastry is cooked and golden in colour.

A note on using a pie funnel…

  • If making a large single crust pie, to ensure the pastry is held up over the filling, it may be necessary to stand a pie funnel in the middle of the dish. This will support the pastry, holding it above the filling and helping to keep it crisp.
Leiths School of food and wine
cookery course
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