Classic Apple Pie
This is the proper double-crust apple pie, with a flaky, shattering crust that gives way under a fork. The secret is very cold butter left in visible pieces, plus the patience to let the pie cool completely before slicing. We like a mix of tart and sweet apples so the filling tastes bright but still turns tender.
- Prep
- 50 min
- Cook
- 1 h 10 min
- Rest
- 4 h 15 min
- Total
- 6 h 15 min
- Servings
- 8
- Level
- Medium
- Per serving
- 540 kcal
Ingredients
For the pastry
For the filling
For the glaze
Makes: 1 pie (23 cm / 9 in), 8 slices
Shopping list
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Method
Oven
220 °C · top and bottom heat, no fan
With a fan: 200 °C
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Step 1: Make the pastry
Mix the flour, sugar and salt, add the cold butter and quickly rub it in with your fingertips until you have pea-sized crumbs with visible flakes of butter. Add the ice water a spoonful at a time, stirring with a fork, until the dough holds together when squeezed in your fist.
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Step 2: Chill the dough
Divide the dough into two pieces, one slightly larger, flatten each into a disc, wrap and chill for at least 1 hour. In the oven the cold butter turns to steam and pushes the pastry into layers.
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Step 3: Make the filling
Peel and core the apples and slice them 5–7 mm thick. Toss with both sugars, the flour, spices, salt and lemon juice and leave for 15 minutes while you roll the pastry.
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Step 4: Line the dish
Roll the larger disc on a floured surface into a 30 cm (12 in) round and ease it into a 23 cm (9 in) pie dish, letting the edges overhang. Pile in the apples with their juices and dot with the butter.
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Step 5: Add the top crust
Roll out the smaller disc and lay it over the filling. Trim the edges to a 2 cm overhang, tuck them under and crimp, then cut 4–5 slits in the centre to let steam escape.
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Step 6: Glaze and chill
Heat the oven to 220 °C (425 °F). Brush the top with the egg beaten with the milk, sprinkle with the sugar and chill the pie for 15 minutes while the oven heats.
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Step 7: Bake in two stages
Set the pie on a baking tray in the lower third of the oven and bake for 20 minutes at 220 °C, then lower to 190 °C (375 °F) and bake for another 40–50 minutes. It is ready when the crust is deep golden and thick juices bubble slowly through the vents; shield the rim with foil strips if it darkens too fast.
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Step 8: Let it cool
Cool the pie on a rack for at least 3 hours so the filling can set — cut it hot and it will run all over the plate. Serve warm or at room temperature.
Tips & variations
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Tip
Use two kinds of apples: tart ones keep their shape, sweet ones bring aroma and softness. Sweet apples alone make a flat, watery filling.
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Tip
If the dough cracks as you roll, let it sit at room temperature for 5–10 minutes; if it turns sticky and stretchy, put it back in the fridge.
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Variation
Instead of a solid top, cut the second disc into strips and weave a lattice — the apples caramelise beautifully in the gaps.
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Storage
Keep the pie covered at room temperature for up to 2 days or in the fridge for up to 4. Warm a slice at 160 °C (325 °F) for 10 minutes to bring back the crunch.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 540 kcal | 4,320 kcal |
| Protein | 5 g | 40 g |
| Fat | 25 g | 200 g |
| Carbohydrates | 74 g | 592 g |
Approximate values calculated from standard ingredient data.
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