Simple apple pie

    (108)
    1 hour 20 min

    This is a sweet, tart and delicious apple pie. Guaranteed to please. Be sure to use Granny Smith apples since they work the best.


    92 people made this

    Ingredients
    Serves: 8 

    • 150g caster sugar
    • 2 tablespoons flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon lemon zest
    • 900g thinly sliced apples
    • 2 teaspoons lemon juice
    • 1 tablespoon butter
    • 1 recipe pastry for a double 23cm pie
    • 4 tablespoons milk (optional)

    Method
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat oven to 220 C / Gas 7.
    2. Mix together the sugar, flour, cinnamon, nutmeg and lemon zest.
    3. Line one sheet of pastry in a 23cm pie dish. Layer 1/3 of the apples into pastry case. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
    4. Place second sheet of pastry on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
    5. Bake in the preheated oven for 40 to 50 minutes.

    Apple pie tips

    To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

    If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.

    To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.

    Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.

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    Reviews & ratings
    Average global rating:
    (108)

    Reviews in English (84)

    by
    65

    Lisa, Such a volume of apples 'way overfilled the 9-inch plate. Then , the crust started to get real dark after 35 minutes, but the insides had barely begun to cook! ( I took the heat down to 350 at that point). Suggestions for a little "twist " on your classic recipe: for the white sugar, I tried half white and half brown. I also added a smidgen of fresh ground ginger root.  -  11 Nov 2001  (Review from Allrecipes US | Canada)

    by
    53

    The lemon really makes this pie exceptional! Drop the temperature to 350 F after 25 minutes, and use a baking ring.  -  15 Aug 2007  (Review from Allrecipes US | Canada)

    by
    41

    I had made other apple pie recipes,but this one was the best tasting and very easy to make.Because I didn't have a fresh lemon rind to zest.I just didn't put it in the suggested recipe.However,I did add the suggested amount of lemon juice,as I did have that on hand.My husband,as well as, my 18 year old son loved it.  -  10 Oct 2005  (Review from Allrecipes US | Canada)

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