Traditional Apple Pie Recipe

Traditional Apple Pie Recipe

Ingredients: Serves 6

For the pastry (paste):
225 g/8 oz/2 cups plain (all-purpose) flour
A pinch of baking powder
A pinch of salt
100 g hard block margarine, diced
Cold water, to mix
For the filling:
2 tsp cornflour (cornstarch)
4 large cooking (tart) apples, peeled and sliced
45 ml/3 tbsp granulated sugar
2 whole cloves (optional)
Milk, to glaze
Caster (superfine) sugar, for sprinkling

Cream or custard, to serve


To make the pastry, sift the flour, baking powder and salt into a bowl. Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with cold water to form a firm dough. Knead gently on a lightly floured surface. Cut in half. Roll out one half and line a 23 cm/ 9 in pie plate. Dust with the cornflour.

To fill, top with the apple slices, sprinkle over the sugar and add the cloves, well apart, if using. Brush the edge of the pastry with water. Roll out the remaining pastry. Lay on top and press the edges well together to seal. Trim, knock up the edge and crimp between finger and thumb. Make a hole in the centre to allow steam to escape. Decorate the pie with pastry 'leaves'. Brush with milk and sprinkle with a little caster sugar. Place on a baking (cookie) sheet. Bake in a preheated oven at 200C/400F/gas mark 6 for 40 minutes until cooked through. Sprinkle with caster sugar and serve with cream or custard.

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