Mary Berry Recipes

Home / Baking / Classic Apple Pie with a Hint of Spice

There's something utterly comforting and truly timeless about a beautifully baked apple pie, isn't there? It evokes memories of Sunday lunches, cosy afternoons, and the simple joy of sharing something truly special with loved ones. For me, it’s a recipe that truly stands the test of time, a true cornerstone of home baking that brings warmth to any kitchen.

This particular recipe is one I’ve cherished for many years, perfected through countless bakes to ensure that every single element is just right. From the crisp, golden pastry that simply melts in the mouth, to the perfectly tender apples, gently spiced and bubbling with sweet juices, it’s designed for sheer perfection. It's not overly complicated, but rather relies on good quality ingredients and a little bit of love.

So, gather your apron and your apples, and let’s create a truly magnificent apple pie together. It’s a wonderful project for a weekend afternoon, and the aroma filling your kitchen will be reward enough before you even take that first glorious bite. A real family favourite, I assure you.

Why You'll Love This Recipe

Flaky, buttery shortcrust pastry that's a dream to work with and bakes to a beautiful golden hue.
A perfectly balanced apple filling, sweet yet tart, with subtle warming spices that truly sing.
A classic, comforting dessert that's wonderfully versatile and always brings joy to the table.

Ingredients

350g plain flour, plus extra for dusting
175g cold butter, cut into small cubes
50g caster sugar
1 large egg, beaten
2-3 tbsp cold water
Pinch of salt
6-8 medium Bramley apples (or a mix of cooking and eating apples), about 1.2kg total
100g caster sugar (adjust to taste, depending on apple sweetness)
1 tsp ground cinnamon
½ tsp ground nutmeg
2 tbsp plain flour (to thicken juices)
25g unsalted butter, cut into small pieces
1 egg yolk, beaten with 1 tbsp milk (for egg wash)
1 tbsp demerara sugar (for sprinkling)

Equipment Needed

Large mixing bowl • 23cm (9-inch) pie dish • Rolling pin • Sharp knife • Measuring cups and spoons • Pastry brush • Baking tray

Step-by-Step Instructions

**Prepare the Pastry:** Sift the flour and salt into a large mixing bowl. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
**Form the Dough:** Add the beaten egg and 2 tablespoons of cold water to the flour mixture. Mix with a round-bladed knife until the dough starts to come together. If it's too dry, add the remaining tablespoon of water, a little at a time, until a firm dough forms. Avoid overworking the dough.
**Chill the Pastry:** Divide the pastry into two pieces, one slightly larger than the other (about two-thirds for the base, one-third for the lid). Wrap each piece in cling film and chill in the refrigerator for at least 30 minutes. This is crucial for a tender, flaky pastry.
**Prepare the Apples:** Peel, core, and slice the apples into roughly 1cm thick pieces. Place them in a large bowl. Add the caster sugar, cinnamon, nutmeg, and plain flour, tossing gently to ensure the apples are evenly coated.
**Preheat Oven & Roll Pastry:** Preheat your oven to 190°C (170°C fan/Gas Mark 5). On a lightly floured surface, roll out the larger piece of pastry to a circle large enough to line a 23cm (9-inch) pie dish. Carefully lift and drape the pastry into the dish, pressing it gently into the sides. Trim any excess pastry, leaving a slight overhang.
**Add the Filling:** Pile the prepared apple mixture into the pastry-lined dish, mounding it slightly in the centre. Dot the top with the small pieces of butter.
**Create the Lid:** Roll out the smaller piece of pastry to form a circle for the pie lid. Brush the edges of the base pastry with a little cold water. Carefully place the pastry lid over the apples, pressing the edges together to seal. Trim off any excess pastry and crimp the edges decoratively using your fingers or a fork.
**Finishing Touches:** Make a small steam vent in the centre of the pie lid with a sharp knife. Brush the top of the pie with the egg wash and sprinkle generously with demerara sugar for a lovely golden, crunchy finish.
**Bake:** Place the pie on a baking tray (to catch any potential drips) and bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling. If the pastry is browning too quickly, you can loosely cover it with foil.
**Cool and Serve:** Allow the pie to cool on a wire rack for at least 20-30 minutes before serving. This allows the filling to set beautifully. Serve warm with custard, cream, or a dollop of vanilla ice cream. Pure bliss!

Perfect Substitutions

**Apples:** If Bramley apples are unavailable, use a mix of tart Granny Smith and sweeter eating apples like Braeburn or Gala for a balanced flavour.
**Plain Flour in Filling:** Cornflour (cornstarch) can be used as an alternative thickener; use 1 tablespoon instead of 2 for the same effect.
**Spices:** If you don't have cinnamon and nutmeg, a pinch of mixed spice works wonderfully as a substitute.
**Butter (Pastry):** A good quality baking margarine can be used for the pastry, though butter provides the best flavour and flakiness.

Serving Suggestions

This classic apple pie is simply magnificent served warm with a generous dollop of clotted cream, a spoonful of crème fraîche, or a truly indulgent homemade custard. For a delightful contrast, a scoop of good quality vanilla bean ice cream is always a winner. A lovely cup of tea or coffee makes for a perfect end to any meal. If you enjoyed this, you might also love our Classic Carrot Tray Bake and Classic Coconut Layer Cake.

How to Store \u0026 Reheat

**Storage:** Store leftover apple pie, covered loosely with foil or cling film, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. **Reheating:** To reheat, place individual slices or the whole pie in an oven preheated to 160°C (140°C fan/Gas Mark 3) for 15-20 minutes, or until warmed through. You can also warm individual slices gently in the microwave, though the pastry won't be as crisp.

Mary's Secrets to Success

For a truly magnificent pastry, remember to keep your ingredients, especially the butter and water, as cold as possible. This helps create those wonderful pockets of steam that give a beautifully flaky texture. And don't be tempted to overwork the dough; just bring it together gently. A little rest in the fridge works wonders for both the pastry and your patience! And don't forget that lovely sprinkle of demerara sugar on top for that irresistible golden crunch.

Frequently Asked Questions

How do I prevent a soggy bottom?

Ah, the dreaded soggy bottom! My top tip is to make sure your pastry is chilled properly before baking, and to pre-bake the base slightly (blind bake) for about 10-15 minutes before adding the filling, especially if your apples are very juicy. Also, ensure your oven is at the correct temperature so the base cooks through beautifully.

Can I use different types of apples?

Absolutely! While Bramleys are superb for their tartness and ability to break down beautifully, a mix of cooking and eating apples provides a lovely balance of flavour and texture. Think Granny Smith for tartness and Braeburn or Gala for sweetness and firmness – a delightful combination.

Can I freeze apple pie?

Yes, you certainly can! You can freeze the unbaked pie (wrapped very well in cling film and then foil) for up to 3 months. Bake from frozen, adding an extra 20-30 minutes to the cooking time, or until golden and bubbling. A baked pie can also be frozen, well-wrapped, for up to 1 month. Thaw at room temperature and reheat as directed.

How can I make my pastry extra flaky?

The secret to flaky pastry lies in keeping your butter and water very cold, and not overworking the dough. The little pockets of cold butter create steam during baking, which gives that lovely flaky texture. Resting the dough in the fridge is also vital for success.

What if my apples are very watery?

If your apples are particularly juicy, you can gently stew them for 5-10 minutes beforehand with a little sugar, then drain off any excess liquid before adding them to the pie. This concentrates their flavour and prevents a watery filling. The added flour in the recipe also helps to absorb moisture beautifully.