English-style apple pie

English-style apple pie

100 Best Cakes and Desserts
Mark Roper

Everyone who enjoys cooking should learn to make an apple pie. It’s so much fun and always popular.


Quantity Ingredient
4 granny smith apples, peeled and cored
1/2 vanilla pod, seeded
1 tablespoon finely grated lemon zest
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 teaspoons cornflour
1 quantity Sweet pastry
1 egg yolk, mixed with 1 teaspoon cold water
30g butter, chopped


  1. Preheat the oven to 220°C. Grease and line a 25 cm flan tin.
  2. Halve and thinly slice the apples. Place in a bowl with the vanilla seeds, lemon zest, brown sugar, cinnamon and cornflour. Toss to combine.
  3. Cut the pastry into two pieces, making one piece twice as large as the other. Roll out the large piece on a floured surface to a thickness of 4 mm. Gently wrap the pastry around the rolling pin and lay it over the prepared tin. Line the tin with the pastry, and trim the edge. Prick the base of the pastry with a fork. Brush the pastry with the egg-yolk mixture and top with the apple mixture. Dot the butter over the apple.
  4. Roll out the remaining pastry on a floured surface until large enough to cover the top of the pie, then prick it a few times with a fork. Lay the pastry over the pie, trimming any excess dough. Pinch the top and sides together to seal the pie, then brush with the remaining egg yolk. You can use any leftover pastry to decorate the top of the pie.
  5. Bake the pie for 10 minutes, then reduce the oven to 180°C and bake for a further 30–35 minutes or until the pastry is dry and golden brown.
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