Traditional british apple pie

Old-fashioned
English Apple Pie

The English love apples; and with their equally great love of luscious puddings they created a recipe that’s a true classic: traditional English apple pie.

The phrase «. as English as apple pie» tells you how popular this pudding used to be. So much so that it became rather a cliche. For a while, you would have found it, fairly carelessly made, frozen and re-heated, on the menus of most restaurants and pubs.

But people soon grew bored with an offering of soggy pastry and tasteless filling. They craved the real thing, not the mass-produced imitation.

And the real, old-fashioned pie returned.

Tart, lemony apples encased in crumbly pastry, hot and steaming and served with custard or cream. Carefully made and served hot from the oven, this is a pudding that’s hard to beat in the taste stakes. A true English classic!

Apple pie is not difficult to make. Once you’ve mastered the basics, you’re well and truly free to experiment.

Why not add a few dessert apples to the mix for extra texture? Or maybe a few spices to ring in the changes. I adore cinnamon, so I tend to add more than the customary pinch. A few nuts don’t go amiss in the filling, or you could try adding crushed hazelnuts to your pastry. Add a handful of left-over berries to your filling, or add a little cheddar cheese to your pastry.

Don’t be afraid to play and you will be rewarded with a wonderful, ever-changing pudding!

Ingredients

This recipe fills a 2lb / 900ml pie dish. You can feed 4-6 people with this . unless they’re very hungry or love apples as much as I do!

Pastry Base

• 14oz / 350g plain flour
• 6oz / 150g butter
• 1 tablespoon caster sugar
• a pinch of salt
• a little cold water

Filling

• 28oz / 700g Bramley apples
• juice of 1/2 lemon
• 3oz / 75g sultanas
• 3oz / 75g soft brown sugar
• pinch each of ground cinnamon and ground nutmeg
• grated rind of 1 lemon and 1 orange
• 1 tablespoon flour

Making Apple Pie

Peel and core your apples and slice them thickly. Dribble with a little lemon juice to stop them from turning brown.

Pre-heat your oven to 200В°C / 400В°F / gas mark 6.

To make the pastry base sift the flour and salt into a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Mix in the sugar.

Splash mixture with cold water and bring together to form a smooth dough. Roll out two-thirds of dough and line your pie dish.

Place half the apples into the lined pie dish. Mix sultanas with spices and pour over the apples. Add the remaining half of apples.

Roll out the last third of pastry. Dampen the edges of the pastry in the pie plate and cover pie with the last piece of pastry. Press edges together to seal, then trim and flute the edge.

Decorate the top of the pie with pastry trimmings.

Cut slashes in the top of the pie or make a hole and insert a pie funnel. (This is important! It lets the steam escape during cooking and ensures that your pastry is lovely and crumbly.)

Place pie in the oven and bake for 10 minutes.

Then lower oven temperature to 190В°C / 375В°F / gas mark 5 and bake for a further 20-25 minutes. Your pie is ready when the pastry is golden brown.

Remove from the oven and sprinkle with coarse sugar before serving.

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Proper British Apple Pie

Will Heap/Getty images

Nutrition Facts (per serving)
377	Calories
22g	Fat
46g	Carbs
2g	Protein

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Nutrition Facts
Servings: 6
Amount per serving
Calories	377
% Daily Value*
Total Fat 22g	28%
Saturated Fat 13g	63%
Cholesterol 52mg	17%
Sodium 294mg	13%
Total Carbohydrate 46g	17%
Dietary Fiber 4g	15%
Protein 2g
Calcium 63mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A British apple pie is the classic dessert or tea time treat. The pie is the stalwart of baking and practically every country has their own style. This one is a traditional British, and also Irish, one. Cinnamon is an optional, and not a traditional, flavor in the UK. Though it is found here more often now as the flavor has crept over from the US.

The perfect apples for this pie are Bramleys. They have a lovely balance of sweet to acidic, and provide a nice tenderness when cooked, which makes them the best. If you do not have Bramleys, then feel free to use any good cooking apple. And, if really stuck, a good dessert apple will also work, though the apples will not be as soft when cooked.

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British Apple and Blackberry Pie

The Spruce / Tara Omidvar

Nutrition Facts (per serving)
281	Calories
6g	Fat
54g	Carbs
4g	Protein

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Nutrition Facts
Servings: 6
Amount per serving
Calories	281
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	18%
Cholesterol 15mg	5%
Sodium 58mg	3%
Total Carbohydrate 54g	19%
Dietary Fiber 3g	11%
Total Sugars 25g
Protein 4g
Vitamin C 6mg	28%
Calcium 18mg	1%
Iron 2mg	9%
Potassium 138mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Apple pie is a classic dessert or teatime treat. Add fresh blackberries for a fresh twist, and you have a winner. Fat blackberries oozing purple juice with sweet, melting apples, and sugar—it’s simply delicious.

This blackberry and apple pie recipe is quick, easy, and ensures a perfect result every time. Enjoy a slice served with custard, cream, or ice cream.

Ingredients

110 grams (4 ounces) unsalted butter, cubed or an equal mix of butter and lard

1 pinch kosher salt

2 to 3 tablespoons cold water

For the Filling:

1 pound cooking apples, peeled, cored, and quartered

2 tablespoons lemon juice

4 to 6 tablespoons cold water

1/2 cup granulated sugar

40 grams (5 ounces) blackberries

25 grams (1 ounce) unsalted butter

1 tablespoon milk, more as needed

Steps to Make It

Make the Pastry

Gather the pastry ingredients.

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The Spruce / Tara Omidvar

Place the flour, butter, and salt into a large clean bowl.

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The Spruce / Tara Omidvar

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs; working as quickly as possible to prevent the dough from becoming too warm.

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The Spruce / Tara Omidvar

Add the water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, a teaspoon at a time, if the mixture is too dry.

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The Spruce / Tara Omidvar

Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and a maximum of 30 minutes. Preheat the oven to 425 F/220 C/Gas 7.

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The Spruce / Tara Omidvar

Make the Filling

Gather the filling ingredients.

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The Spruce / Tara Omidvar

In a large pan, set over medium-high heat, simmer the apples with the lemon juice and water until soft.

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The Spruce / Tara Omidvar

Add the sugar and blackberries to the cooked apples.

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The Spruce / Tara Omidvar

Remove from the heat and add the butter. Leave to cool.

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The Spruce / Tara Omidvar

Assemble the Pie

Roll out half the pastry and line a 7-inch/13-centimeter pie dish.

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The Spruce / Tara Omidvar

Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish.

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The Spruce / Tara Omidvar

Roll out the remaining pastry to make a top for the pie.

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The Spruce / Tara Omidvar

Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together.

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The Spruce / Tara Omidvar

Crimp the edges for some decoration.

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The Spruce / Tara Omidvar

Brush the top of the pie with milk and bake at the top of a hot oven for 20 to 25 minutes.

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The Spruce / Tara Omidvar

Serve hot or cold, with cream, clotted cream, ice cream, or custard sauce.

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The Spruce / Tara Omidvar

Variation

The dough can also be made in a bowl of a food processor by mixing the flour, butter, and salt on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Cover with plastic wrap and chill as above.

• Use cooking apples, or Bramley Apples, for the best filling.
• «Eating apples» don’t soften the same way and are too sweet.
• If you don’t have any «cooking apples» on hand, then opt for a sharp apple like a Granny Smith.

How to Freeze

Yes, you can freeze a pie. It is best to freeze it uncooked, though. Wrap the unbaked pie in plastic wrap—at least a couple of layers. Then, place the wrapped pie in a large freezer bag. It will keep for up to three months in the freezer. When ready to bake, make sure to cut slits in the top crust to let the steam come out while it is baking.

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Traditional British Apple Crumble

The Spruce / Diana Chistruga

Nutrition Facts (per serving)
425	Calories
18g	Fat
63g	Carbs
5g	Protein

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	425
% Daily Value*
Total Fat 18g	23%
Saturated Fat 11g	53%
Cholesterol 65mg	22%
Sodium 43mg	2%
Total Carbohydrate 63g	23%
Dietary Fiber 3g	9%
Total Sugars 33g
Protein 5g
Vitamin C 4mg	18%
Calcium 79mg	6%
Iron 2mg	9%
Potassium 214mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Puddings and desserts are the backbones of British food and they are renowned throughout the world because of their wonderful balance of flavors. Although crumbles come in many guises and can be both sweet and savory, apple is the most popular and one of the most quintessential British sweet treats that have been adopted in cuisines around the world. The closest in the American tradition is the apple crisp, but this version includes most times the oats that the classic British dish lacks.

Delicious British apples, which are at their best in the autumn and winter, are the core of this dish. We love Bramley apples, considered the best apples for cooking because of their balance between sugar and acid, but other apples like Jonagold, Pink Lady, Mutsu, or Honeycrisp are also great. Simply avoid the really hard varieties such as the Granny Smith, as they don’t break down in the same way and can stay too hard even after cooking.

Classically served warm with a side of custard, the crumble can also be served with vanilla ice cream or whipped cream.

Click Play to See This Recipe Come Together

Ingredients

For the Filling:

1 pound apples , such as Bramleys or other medium-to-soft apples

Pinch ground cinnamon , optional

2 tablespoons golden superfine sugar

For the Topping:

6 ounces all-purpose flour

4 ounces (1/2 cup) unsalted butter , cold

1 cup custard , or to taste

1 pint vanilla ice cream , optional

Steps to Make It

Note: while there are multiple steps to this recipe, this apple crumble dessert is broken down into workable categories to help you better plan for preparation and baking.

Prepare the Filling

Gather the ingredients.

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The Spruce / Diana Chistruga

Peel, core, and chop apples into chunky pieces. Don’t cut apples too small because when cooked they could disintegrate, and you want the cooked fruit to have some texture.

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The Spruce / Diana Chistruga

Place apples in a mixing bowl and sprinkle with sugar and cinnamon, if using.

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The Spruce / Diana Chistruga

Arrange apples into a shallow baking dish, approximately 9 x 7 inches. Reserve.

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The Spruce / Diana Chistruga

Make the Topping

Gather the ingredients.

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The Spruce / Diana Chistruga

In a large baking bowl, place flour and sugar. Cut butter into small pieces and add to bowl.

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The Spruce / Diana Chistruga

Using your hands, rub butter into flour and sugar until you have a very coarse mixture. It doesn’t have to feel or look even, as this is quite a rustic dish and works well with an irregular texture.

Alternatively, make crumble mixture in a food processor by placing all topping ingredients into processor and pulsing until you get a coarse mixture. Do not overmix.

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The Spruce / Diana Chistruga

Evenly sprinkle topping over apples, but be sure there aren’t parts of topping that are too thick as it will not crisp up, nor allow apples to cook nicely.

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The Spruce / Diana Chistruga

Place dish into preheated oven and bake until golden, about 30 minutes. The apples will appear bubbling through from underneath.

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The Spruce / Diana Chistruga

Remove from oven and let dish rest for 5 minutes before serving.

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The Spruce / Diana Chistruga

Serve with custard or vanilla ice cream.

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The Spruce / Diana Chistruga

What is Caster Sugar? Can I Make it at Home?

Sometimes found as «castor» sugar, this superfine sugar is usually used in baking, as it won’t weigh down batters because of a finer texture that’s between powdered )confectioners’) sugar and granulated sugar. Also known as fine sugar, you can find caster sugar in the United States under the names baker’s sugar and bar sugar as well. Its name comes from a shaker called a «caster» in which this type of sugar was kept to sprinkle on food.

Golden caster sugar is unrefined and tends to be more golden in color.

If you are unable to find caster sugar you can make your own at home:

• Per each cup of caster sugar that the recipe calls for, use one cup plus to tablespoons of regular sugar. Process the sugar in a high-speed blender, spice grinder, or food processor, but don’t let it become powder. You want a finer texture than common sugar, but not powder like confectioners’ sugar. Pass the processed sugar through a sieve before using.

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