Print Recipe

Grannys Apple Pie

Cook Time50 mins
Author: Baking with Granny


For the Pastry

  • 250 g Butter
  • 125 g Caster Sugar
  • 1 Egg
  • 500 g Plain Four

For the Filling

  • 1 kg Apples peeled & cored
  • 100 g Caster Sugar
  • ½ tsp Ground Cinnamon
  • 1 tbsp Cornflour


  • Start with making your pastry: In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg and mix through.
  • Sift in the flour and combine until the pastry comes together, using your hands to bring together if needs be.
  • Wrap the pastry in cling film and refrigerate until required.
  • Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and grease a 20-22cm loose-bottom pie tin before dusting with a little flour. Set aside.
  • Roughly chop your apples and set aside. In a small bowl, mix the sugar, cinnamon & cornflour and set aside.
  • Take your chilled pastry from the fridge and remove about 1/3 of it, setting it aside for the top of the pie Roll the remaining pastry on a well floured work surface until it is big enough to line your pie tin.
  • Gently lift the pastry into your pre-greased/floured pie tin, pressing it into the edges and uses any excess pastry to patch up any breaks or holes.
  • Add your apples to your pastry lined pie tin, ensuring they are evenly distributed and sprinkle the sugar mixture on top.
  • Roll your remaining pastry until it is large enough to cover your pie. Wet the edges of your pie with a little water, before transferring the pastry lid to the top, pressing the edges together to seal the pie. Again, patch up any holes or breaks with excess pastry.
  • Trim the edges of pastry, before making a few holes on the top to allow the steam to escape whilst baking.
  • Bake in your pre-heated oven for around 40-50 minutes, until golden on top.
  • Remove from the oven and sprinkle with some caster sugar whilst still hot.