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Ultimate Apple Pie

Best Ever Apple Pie
Best Ever Apple Pie

I’m such a hoarder of clipped out recipes from newspapers and magazines but often not the best at keeping them categorized. Open any one of my cookbooks and slips of paper are bound to fall out. I do try to keep track of my favourites, tucking them into cookbooks that I use often or are related in some way to the theme of the recipe.

This one came from an old Good Food magazine and from the very first time I made I knew it was a keeper. I even have a note written along the top that says “This is a REALLY good recipe, do not throw out!” It truly is an ultimate apple pie - deep dish, cinnamon, a stack of sharp Bramleys & buttery short pastry…it’s divine!

Ultimate Apple Pie

Filling Ingredients:

  • 1 kg Bramley Apples
  • 140g caster sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp plain flour


  • 225g butter, room temp
  • 50g caster sugar, plus extra for dusting
  • 2 free range eggs
  • 350g plain flour


  1. Start by peeling, coring and slicing the apples. Place in a layer on a baking tray or large chopping board, covered with a layer of kitchen paper. Put more kitchen paper over the sliced apples and leave aside while you make the pastry.
  2. Beat the butter & sugar in a large bowl until just mixed. Add in one whole egg & the yolk of another and beat into the butter sugar mixture for approx one minute until it starts to resemble scrambled egg.
  3. Add 1/3 of the flour to this mixture and combine with a wooden spoon. Add in the next 1/3 in the same way, then the final 1/3. Combine until just coming together then finish gathering it together with floured hands.
  4. Gently work into a ball then cover with clingfilm and rest in the fridge for 45 minutes.
  5. In a large bowl big enough to hold the sliced apples, first mix the 140g caster sugar, the cinnamon and 3 tbsp of flour. Only add the sliced apples into this when you have the pastry rolled out for the pie dish.
  6. Preheat the oven to 180C then lightly oil a 20cm pie tin.
  7. Cut off 2/3rds of the chilled pastry and roll out until it’s big enough for the pie tin and has an overhang of approx 4cm beyond the rim. Roll out the other 1/3, this will be the pie lid.
  8. Now add the apple slices to the bowl with the sugar, cinnamon, flour mixture - combine quickly then tip the contents into the pastry base in the pie tin.
  9. Brush the edges with water before putting the pastry lid on top, then seal the rim with a fork or by crimping. Wash the pastry with the remaining egg white, then put 4 - 5 small cuts in the top of the pastry to allow steam to escape.
  10. Place in the pre-heated oven and cook for 40 - 45 minutes until golden brown all over. Serve warm with softy whipped fresh cream.

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