Autumn apple pie

    2 hours 40 min

    There's nothing better than the aroma of a homemade apple pie baking in the oven. A lightly sweetened and spiced apple filling is encased in a shortcrust pastry, before being baked to perfection. Serve with cream, custard or ice cream.

    136 people made this

    Makes: 8 

    • 1 (375g) packet ready rolled shortcrust pastry sheets
    • 750g thinly sliced apples
    • 1 lemon, juiced
    • 110g light brown soft sugar
    • 100g caster sugar
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg
    • 3 tablespoons plain flour
    • 50g unsalted butter, chilled and diced
    • 9 toffees, unwrapped and quartered
    • 1 tablespoon caster sugar

    Prep:30min  ›  Cook:50min  ›  Extra time:1hr20min  ›  Ready in:2hr40min 

    1. In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter and toffees. Stir to coat fruit evenly.
    2. Line a pie tin with one of the pastry sheets. Spoon filling into tin and cover with the second pastry sheet. Crimp the edges. Place the pie on a baking tray covered with foil. Poke fork holes over top. Sprinkle lightly with caster sugar.
    3. Bake at 190 C / Gas 5 for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 180 C / Gas 4. Serve warm or at room temperature.

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    Reviews in English (97)


    This was a really delicious apple pie!! I picked a lot of wild apples that I thought would have been great for apple pie so when I made it, it durned out great! One thing though, there was so much apple juice in the pie after it was cooked that i actually had to empty out a whole bowl if it, so maybe next time I would reduce the amount of apples used, but after that, everything was perfect.  -  11 Sep 2014


    I really liked this apple pie and definetly will make it again. I read some reviews where people were having problems with the caramel not melting. I think the trick is depending on what type of caramel you use. Kraft makes caramels that can be eaten as candy or used for baking. You can find them in the candy aisle inside Wal-mart. I mixed all the dry ingredients together first so that it blended evenly with the apples. It came out a little runny, but I added a little more flour to thicken it up. My guess was the lemon juice thinned it out quiet a bit. Next time, I am going to add the lemon juice to the apples, let it soak for a few minutes, drain half the excess, and then incorporate the dry mixture. Another thing, the recipe calls for 6cups of apples. I used Granny Smith and five (2.5 lbs) of them made approx 6cups.  -  15 Jun 2005  (Review from Allrecipes US | Canada)


    Trying this recipe may have been a mistake as I've had to bake one almost every week to fill my family's requests for MORE! I use granny smith apples, so I don't decrease the sugar as some recommended and the flavor is perfect. If you use juicy apples, a little extra flour will keep the pie from getting runny.  -  27 Dec 2002  (Review from Allrecipes US | Canada)