Proper apple pie
Classic homemade apple pie with buttery shortcrust pastry and sweet stewed apples, baked until golden and perfect for serving warm.
Updated : 17 February, 2026
Easy
About 20 min.
Ingredients
For the pastry
255 grams
Flour
pinch
Salt
140 grams
Butter
6 teaspoon
Water
For the filling
3
Apple
to taste
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C/180C fan/Gas 6.
Step 2
Sift the flour and salt into a mixing bowl. Add the margarine or butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Pour in the cold water and mix using a knife, then bring the dough together with your hands until it forms a firm pastry.
Step 3
Divide the pastry into two equal portions. Roll out one portion on a lightly floured surface until large enough to line a 20cm/8in enamel or aluminium pie plate. Carefully place the pastry into the plate and trim the edges using the rim as a guide.
Step 4
Fill the pastry case with the stewed apples and sprinkle with sugar to taste.
Step 5
Roll out the second portion of pastry to form the lid. Lightly moisten the edge of the bottom pastry layer with water, then place the pastry lid on top. Press the edges firmly together to seal. Trim off any excess pastry by cutting downward along the edge of the plate. Flute the edges by pinching with your fingers and thumb for a decorative finish.
Step 6
Lightly prick the top of the pastry with a fork to allow steam to escape. Bake for 20-30 minutes, until the pastry is golden and the pie shifts slightly on the plate when gently shaken.
Step 7
Carefully slide the pie onto a serving plate, dust with caster sugar and serve.
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