Apple pie
Apple pie is one of those timeless desserts that never fails to bring a little comfort to the table. With its buttery pastry and soft, cinnamon‑spiced apples, it’s the kind of bake that feels instantly homely and always gets people excited for pudding.
Simple to make yet wonderfully satisfying, it’s perfect for Sunday lunches, family gatherings or whenever you fancy something warm, sweet and nostalgic — a proper classic that tastes just as good as it looks.
What goes well with this pudding?
I love baking this, and the best part is that it’s just as delicious hot or cold. On warm days I go for a scoop of ice cream, but on those chilly evenings it has to be hot custard poured generously over the top.
Apple pie
Ingredients
- 25 g unsalted butter
- 1 kg bramley apples (approx 5 apples), peeled, cored and cut into thick slices
- 100 g demerara sugar, plus a little extra for glazing
- ½ tsp cinnamon
- 375 g ready rolled puff pastry
- dash milk
Instructions
- Place a funnel or small dish in the middle of a deep pie dish and set aside.
- Melt the butter in a large saucepan over a medium heat, then add the apples and sugar.
- Toss over the heat until the sugar has dissolved and the apples are just starting to soften.
- Sprinkle the cinnamon over and mix together. Spoon the mixture into the dish around the funnel.
- Roll out the pastry and gently place over the top of the apples, allowing some pastry to hang over the edge.
- Place in the fridge and chill for 30mins.
- Preheat the oven to 200°c / gas 6.
- Glaze the pie with the milk and sprinkle some sugar over the top. Place in the preheated oven for approx 30mins until the pastry is pale and golden.
- Serve with either custard or vanilla ice cream.