Humble Apple Pie

This Humble Apple Pie is a deliciously moist dessert with a golden, flaky pastry base and tender apple filling. Caramelised apple slices decorate the top, adding both beauty and a touch of sweetness. Ideal served warm or cold, it’s a timeless comfort food that never fails to please.

Prep Time 30

Cook Time 40

Cooling 15

Total Time 1 25

Servings Slices

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

Notes

Using an eating apple on top of the Humble Apple Pie, instead of a cooking apple, serves both a practical and aesthetic purpose:

1. Eating apples hold their shape better

Eating apples, such as Gala, Braeburn, or Pink Lady, are firmer and less likely to break down during baking. This is perfect for the decorative topping, as the slices will retain their structure and visual appeal, fanning out beautifully or keeping their elegant swirl even after being baked.

2. Sweeter and more caramelisable

Eating apples are naturally sweeter than cooking apples, which are often quite tart (like Bramleys). When sprinkled with brown sugar and brushed with butter, the eating apple slices caramelise more evenly and attractively, developing golden, slightly crisp edges and a glossy finish—ideal for presentation and added flavour.

3. Textural contrast

The cooked filling made with cooking apples tends to be soft, almost saucy or compote-like once baked. By using eating apples on top, you introduce a pleasant textural contrast—a tender, moist base filling paired with slightly firmer, caramelised slices on top.

So, in essence, the use of an eating apple isn’t just for show. It enhances the texture, appearance, and sweetness of the pie, making that first slice look as inviting as it tastes.

Nutrition