Apple pie

Apple pie

Great Pub Food
Lisa Cohen


Quantity Ingredient
melted butter, for greasing
1 large egg, lightly beaten, for glazing
1 tablespoon raw sugar, for sprinkling
cream or ice cream, to serve

Sweet shortcrust pastry

Quantity Ingredient
375g plain flour
3 tablespoons icing sugar
150g butter, chilled and diced
1 large egg yolk


Quantity Ingredient
8 granny smith apples, peeled quartered and thickly sliced
1 lemon, juiced
110g caster sugar
1 tea ground cinnamon
1/2 teaspoon ground cloves
40g fresh breadcrumbs


  1. To make the pastry, place the flour and icing sugar in a food processor and pulse to combine. Add the butter and pulse, until the mixture resembles fine crumbs. Lightly beat the egg yolk with 1/3 cup chilled water in a small bowl. Add to the crumb mixture and pulse to incorporate. The mixture will look dry and crumbly. Turn out onto a clean work surface, gently knead and shape into two discs, one using two-thirds of the dough and the other the remaining third. Do not overwork. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Lightly grease a 4 cm deep, 28 cm × 25 cm pie dish with butter.
  3. Roll the larger dough disc out between two sheets of baking paper, to 3 mm thick. Line the prepared dish and trim the edges. Roll the remaining dough out between two sheets of baking paper, so it is large enough to cover the top of the pie. Lay flat on a tray and cut a 3 cm circle out of the centre. Refrigerate the pie dish and the pastry disc for 20 minutes.
  4. Preheat the oven to 200°C.
  5. Meanwhile, to prepare the filling, place the apple in a mediumsized bowl and toss in the lemon juice, to prevent browning. Melt the butter in a large saucepan over medium heat. Add the apple, sugar and spices, and cook, stirring occasionally, for 3–5 minutes or until just softened. Strain the fruit, reserving the juices. Return the juices to the pan and simmer for 1–2 minutes, until thickened slightly to a syrup. Add the syrup and breadcrumbs to the apple and stir to combine. Set aside to cool.
  6. Spoon the filling into the pie base. Lay the remaining sheet of pastry on top, trim off the excess and pinch the edges together to secure. Brush with the egg and sprinkle with the raw sugar.
  7. Place the pie on a flat baking tray and bake in the oven for 45–50 minutes, until the pastry is golden-brown.
  8. Slice and serve hot with cream or ice cream.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again