A good old-fashioned humble apple pie makes the kitchen a popular place. With the alluring aroma of it baking and the anticipation of the choice of toppings. It’s a dish steeped in memory and tradition, a familiar presence at family tables and gatherings. There’s something special about the way it fills a kitchen with the scent of baked apples and buttery pastry, stirring a sense of comfort even before the first bite. But this particular apple pie isn’t just any version – it’s a rich, moist delight with a flaky pastry base and a crown of apple slices caramelised to a golden finish with sugar. Every mouthful is both soft and crisp, sweet yet just tart enough to balance. It’s a pie that doesn’t just satisfy – it celebrates the simple humble apple pie.
What makes this humble apple pie truly shine is its structure. The pastry is tender and golden, holding a luscious apple filling that’s not overly sweet. The apples inside are gently stewed to release their juices, which are then thickened just enough to give a glossy, moist interior. The real showstopper, though, is the top – slices of fresh apple arranged in a fan or swirl, kissed with sugar and gently caramelised until their edges darken slightly and their flavour deepens. It’s rustic, yes, but beautiful too, like something that’s been baked with both care and pride.
It’s the kind of pie that doesn’t scream for attention, but once you’ve tasted it, you won’t forget it. Whether served warm straight from the oven or cool from the fridge the next day, this dessert delivers pure comfort in each bite. The texture is a gentle contrast of soft filling, tender apples, and crisp pastry, all brought together by a slow sweetness that lingers on the tongue.
One of the best things about apple pie is its versatility. It fits into almost any season – warm with cinnamon in the autumn, or fresh and fruity in the spring with a lighter touch of spice. You can serve it at a Sunday roast, at a summer picnic, or during the depths of winter when something golden and indulgent is just what’s needed.
To elevate your slice of your humble apple pie even further, try pairing it with one of the following:
Delicious Pairings for Apple Pie:
- A generous scoop of vanilla ice cream – melting into the warm pie and adding creamy contrast.
- A drizzle of double cream or a dollop of clotted cream for richness.
- Custard, warm and silky, for the classic British touch.
- A spoonful of Greek yoghurt with a drizzle of honey for a tangy twist.
- A splash of Calvados or apple brandy on the side – for the grown-ups!
- Caramel sauce, because one can never have too much indulgence.
- A few slices of sharp cheddar cheese – a surprisingly delightful tradition in some regions.
- A mug of spiced tea, hot apple cider, or a smooth latte to sip alongside.
An apple pie like this isn’t just dessert – it’s a statement of simplicity, of seasonality, of home. Whether you enjoy it quietly with a good book or pass it round a crowded table of friends and family, it always seems to taste just right. So the next time you find yourself in need of a little comfort, look no further than the classic apple pie – and don’t forget to caramelise those slices on top. It’s the little touch that turns a lovely dessert into something truly special.
Humble Apple Pie
Ingredients
For the pastry:
- 250 g plain flour
- 125 g unsalted butter cold cubed
- 1 tbsp caster sugar
- 1 medium egg free range
- 2 tbsp cold water might need more
For the filling:
- 5 medium cooking apples Bramley peeled cored and chopped
- 50 g caster sugar
- 1 tsp cinnamon optional
- 1 tbsp lemon juice
- 1 tbsp plain flour
For the topping:
- 1 medium eating apple Gala or Braeburn thinly sliced
- 2 tbsp brown sugar soft
- 1 tbsp unsalted butter melted
To finish:
- 1 medium egg free range beaten for brushing
- Icing sugar for dusting
Instructions
Make the Pastry:
- In a large bowl, rub the butter into the flour and sugar until it resembles breadcrumbs. Beat the egg and add to the mix with a little cold water, bringing together into a dough. Wrap in cling film and chill for 20 minutes.250 g plain flour, 1 tbsp caster sugar, 1 medium egg, 2 tbsp cold water, 125 g unsalted butter
Prepare the filling:
- In a saucepan over medium heat, combine the chopped cooking apples, sugar, lemon juice, cinnamon (if using), and flour. Cook gently for about 10 minutes until the apples soften slightly but still hold their shape. Set aside to cool.5 medium cooking apples, 50 g caster sugar, 1 tsp cinnamon, 1 tbsp lemon juice, 1 tbsp plain flour
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Roll out the chilled pastry on a floured surface and line a 23cm pie dish. Trim the edges neatly.
Assemble the pie:
- Spoon the cooled apple filling into the pastry base. Neatly arrange the thin apple slices over the top in a circular fan pattern or a rustic layer. Brush with melted butter and sprinkle with brown sugar.1 medium eating apple, 1 tbsp unsalted butter, 2 tbsp brown sugar
Bake:
- Brush the pastry edges with beaten egg. Bake in the centre of the oven for 40–45 minutes or until the pastry is golden and the apple topping is caramelised and slightly crisp at the edges.1 medium egg
Cool:
- Allow the humble apple pie to rest for at least 10–15 minutes before slicing. Dust lightly with icing sugar if desired.Icing sugar