Apple pie recipe


It’s Pastry Week on the Great British Bake Off, so it’s time to bring out the pies! Pastry Chef Laura Young shares her recipe for a classic Bramley apple pie that’s perfect for tucking into during the chilly autumn nights.

Apple pie

Serves 6-8


For the pastry
250g butter, chilled
500g plain flour
100g icing sugar
1 egg

For the filling
5 Bramley apples
150g sugar
1 ½ tsp cinnamon

Making the pie
1 egg yolk, beaten
Caster sugar


For the pastry
– In a large bowl, rub the butter and flour together with your fingertips to form a breadcrumb-type consistency
– Add the egg and then slowly add three tablespoons of water to make mixture into a dough – you may need more or less than this amount to get the right texture

For the filling
– Cook all of the ingredients together in a saucepan on a low heat; stirring until the apples are soft but not broken

Making the pie
– Roll out the pastry on a floured worktop with a rolling pin until it’s around the thickness of a £1 coin
– Line an 8-inch pie tin with baking paper
– Use your little finger on one hand and pinch with your forefinger and thumb on your other hand to crimp around the outside of the pie
– For the decorative top Laura uses a lattice cutter – but feel free to be as creative as you like!
– Egg wash the pie with a pastry brush and sprinkle top with a little caster sugar prior to baking
– Pre-heat your oven to 170C fan and bake the pie for around 30 minutes or until golden – you’ll want to avoid a soggy bottom!

Finishing touches
Laura uses apple crisps as decoration, however you could use fresh apple slices or autumn berries topped with a sprinkling of icing sugar.
The big question is: custard or ice cream?!

Apple pie