Apple pie







Cook Time

75-80 Min


  • 6 large cooking apples such as Granny Smith
  • 2 tablespoons caster sugar
  • 1 teaspoon finely grated lemon zest
  • pinch of ground cloves
  • 2 tablespoons marmalade
  • 1 egg, lightly beaten
  • 1 tablespoon granulated sugar

For the pastry

  • 225g/8oz plain flour
  • 25g/1oz self-raising flour
  • 150g/5oz butter, chilled and cubed
  • 2 tablespoons caster sugar
  • 4–5 tablespoons iced water
  • Lightly grease a 23cm/9in pie plate.
  • Peel, core and cut the apples into wedges. Put in a saucepan with the sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over a low heat for 8 minutes or until the apples are just tender, shaking the pan occasionally. Drain and cool completely.
  • To make the pastry, sift the flours into a bowl, and rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, then make a well in the centre. Add almost all the iced water, and mix with a pastry scraper or flat-bladed knife, using a cutting action, until the mixture comes together. Gather together and lift out onto a lightly floured work surface. Press into a ball and divide into two, making one half a little bigger. Cover with cling film and refrigerate for 20 minutes.
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Roll out the larger piece of pastry between two sheets of baking parchment, and line the bottom and side of the pie plate. Using a small sharp knife, trim away any excess pastry. Brush the marmalade over the bottom of the pastry shell, and spoon in the apple mixture.
  • Roll out the other pastry ball between the baking parchment until large enough to cover the pie. Brush water around the rim of the pastry shell, and put the pastry on the top. Pinch the edges to seal, and cut a couple of short slits in the top to allow steam to escape.
  • Brush the top of the pie with beaten egg, and sprinkle with the sugar, Bake in the oven for 20 minutes, then reduce the oven temperature to180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until golden. Serve hot with cream or vanilla ice cream.
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