Apple pie

A delightfully buttery pastry crust encasing warm, cinnamon-stewed apples makes this classic dessert a favourite.

  • 1 hr cooking
  • Serves 8
  • Print
Apple pie
If you love apple pie, you could also try our rustic apple pie or our collection of apple pies!


  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (35g) cornflour
  • 1/4 cup (30g) custard powder
  • 1 tablespoon caster sugar
  • 100 gram cold butter, chopped coarsely
  • 1 egg yolk
  • 1/4 cup (60ml) iced water
Apple pie
  • 10 medium apples (1.5kg)
  • 1/2 cup (125ml) water
  • 1/2 cup (55g) caster sugar
  • 1 teaspoon finely grated lemon rind
  • 1/4 teaspoon ground cinnamon
  • 1 egg white, for brushing
  • 1 tablespoon caster sugar, extra, for sprinkling


  • 1
    To make pastry, process the dry ingredients with the butter until crumbly. Add the egg yolk and the water; process until just combined. Knead lightly on a floured surface until smooth. Cover; refrigerate for 30 minutes.
  • 2
    Peel, core and slice the apples thickly. Place the apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften. Drain; stir sugar, rind and cinnamon into the apples. Cool.
  • 3
    Preheat oven to 220°C (200°C fan-forced). Grease a deep 25cm pie dish.
  • 4
    Divide pastry in half. Roll one half between two sheets of baking paper until large enough to line the dish. Lift pastry into the dish; press into base and sides. Spoon cooled apple mixture into the pastry case; brush the edge with egg white.
  • 5
    Roll the remaining pastry large enough to cover the filling; lift onto the filling. Press the edges together; trim away excess pastry. Brush the pastry with egg white; sprinkle with extra sugar. Bake for 20 minutes.
  • 6
    Reduce the oven temperature to 180°C (160°C fan-forced); bake for about 25 minutes or until golden-brown. Serve with vanilla custard or scoops of vanilla ice-cream, if desired.

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