Tuesday, May 16, 2006

Apple Pie Recipe

This pie has a tender pastry and a sweet, moist apple filling. It can be served hot, warm or cold. We serve the pie hot with whipped cream and vanilla ice cream.

Serves about 8.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Apple Filling
1kg (about 5 large) Granny Smith apples
74g (1/3 cup) sugar
1 teaspoon (5ml) water

150g cold butter, roughly chopped
56g (1/4 cup) caster sugar
165g (1 cup plus 1 tablespoon) plain flour
85g (1/2 cup plus 1 tablespoon) self-raising flour
1 large egg, lightly beaten (we use eggs with a minimum weight of 59g)
About 1 1/2 teaspoons caster sugar, for sprinkling on top of pie

Peel apples. Chop apples into quarters and remove the cores. Then chop apple into bite-sized chunks. (When using large apples, we chop each apple quarter into thirds, and then chop each piece in half.)

Place chopped apple, 74g sugar and water in a large saucepan. Cover saucepan and place over high heat. When the water in the mixture reaches a boil, reduce the heat to a simmer. Stir mixture every five minutes or so during the cooking time. The apple should take about 15 minutes to cook. Remove saucepan from heat when the apple has lost its crunch and is just tender when pierced with a knife.

Set filling aside to cool to room temperature, or store in the refrigerator until required. If refrigerating filling, allow it to come to room temperature before using.

Place butter, 56g caster sugar and flours in a food processor. Process ingredients on medium speed until the mixture resembles fine fresh breadcrumbs (about 25 seconds).

Add the egg and process until the egg is incorporated and the mixture clumps together (about 20 seconds). © exclusivelyfood.com.au

Remove pastry from processor and divide it into two pieces, making one slightly larger than the other. Shape each piece of pastry into a disc.

Wrap discs individually in plastic wrap, or place them in freezer bags. Put pastry in the freezer for 20 minutes to allow it to firm up, making it easier to work with.

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Place oven shelf in the lowest shelf position in the oven (this is not necessary if you are using a fan-forced oven).

Grease a 23cm diameter (top inside measurement), 2.5cm deep pie dish with butter.

Place the larger piece of pastry between two sheets of baking paper and roll pastry out to form a 25cm diameter circle (pastry should be about 5mm thick). Remove the top sheet of baking paper. Lift the pastry, still on the baking paper, and invert it into the pie dish. Peel the baking paper away from the pastry and ease the pastry into the dish. Gently press the pastry into the dish, trying not to stretch the pastry. We do not extend the pastry onto the lip of the pie dish as we found that this part of the crust tended to break off when the pie was cut.

Roll out remaining pastry between two sheets of baking paper to form a 24cm diameter circle.

Spoon apple filling into the pastry case and smooth the surface of the filling with the back of a spoon.

Cover filling with pastry lid and press edges of pastry base and lid together. Using a sharp knife, trim edges of pastry and cut a 3cm slit in the centre of the lid. Sprinkle pie with about 1 1/2 teaspoons caster sugar.

Bake pie for 20 minutes at 200 degrees Celsius (180 degrees Celsius fan-forced), then reduce heat to 180 degrees Celsius (160 degrees Celsius fan-forced) and cook for a further 18 to 22 minutes, or until pastry is golden.

Remove pie from oven and set aside for 15 minutes to allow the pie to cool slightly, making it easier to slice and serve neatly. Cut pie into wedges and serve with whipped cream and/or ice cream.

Store pie in an airtight container in the refrigerator. The pie can be reheated in the oven at 180 degrees Celsius (160 degrees Celsius fan-forced). To freeze, wrap the cooled pie tightly in plastic wrap and store in an airtight container in the freezer. Thaw completely before reheating.
© www.exclusivelyfood.com.au


Anonymous Anonymous said...

Delicious, best apple pie my Mother (85) said she had ever tasted!

Next time I will increase the amount of pastry made as it wasn't quite enough to come over the edges
of the pie dish I have.
Great recipe -many thanks

22/4/07 11:33 am  
Anonymous Anonymous said...

Yummy pie.
When baking it the top browned very quickly and when I went to serve it the pastry crumbled. Would that be the cause?
It didn't matter everybody thought it was delicious.

20/5/07 2:56 pm  
Blogger Amanda & Debbie said...

This pastry is a bit crumbly, and overbrowning would increase the crumbliness.

Did you reduce the oven temperature after the first 20 minutes of baking? If not, that could be the cause of the overbrowning. Otherwise, your oven may hotter than ours, so you could try cooking the pie on a lower temperature.

23/5/07 5:58 pm  
Blogger storm said...

i love your site!!!
thanks for sharing the lovely recipes...
i will definitely try your apple pie recipe ... by far it's the simplest recipe that i've found!


1/8/07 7:18 am  
Anonymous Anonymous said...

wow good recipe!! i definently am using it

16/8/07 6:05 pm  
Anonymous Anonymous said...

I am sooo using it for my food technology assignment!! thanks

23/8/07 6:31 pm  
Anonymous Anonymous said...

how many people does this pie feed???

5/10/07 6:15 pm  
Blogger Amanda & Debbie said...

This pie will yield about eight serves.

10/10/07 11:10 am  
Anonymous Anonymous said...

really good pie!!! I made it in food tecnology class.Although i found that there wasn't enough pastry so i doubled it. I shared it with my friends and they thought it was great

thanks alot!!!!!


11/11/07 11:04 am  
Anonymous Jackie said...

Hi, My name is Jackie.

I'm not sure what I did wrong because when I took out my pie from the oven all the pastry on top was craked but taste is so good). The 2nd one: the dough is too soft I couldn't roll it. I'm pretty sure that I've followed your instruction. Plase advice, how can I fix the problem. I gonna have another try when I get your reply.

Thank you in Advance

By the way, how long can I keep the cooked apple in the fridge if I don't success making the dough

17/11/07 10:07 pm  
Blogger Amanda & Debbie said...

Hi Jackie,

If the dough is too soft to roll, you can return it to the refrigerator until it is firm. If you use margarine or a soft butter blend instead of regular butter, then your dough will not be as firm.

We aren't sure why the pastry would crack in the oven. If steam built up under the pastry lid then perhaps that could have caused the top to crack? You could try cutting a small slit in the centre of the lid before baking the pie. If the apple pieces in the filling are quite jagged and uneven, then as the pastry heats up and softens in the oven, the pastry may crack as it moulds to the shape of the apple? If you experience this problem again, could you email us a photo of the pie so we can try to figure it out?

The cooked apple could be kept in the fridge for a few days.

19/11/07 9:48 pm  
Anonymous Jackie said...

Dear Amanda & Debbie,

Thank you so much for your reply.I probably filled in the apple pieces unevenly and not reach to the top (before covering the other pastry on top). Anyway, if I come across with the same problem on my next experiment I would love to email you a photo seeking for another help.

By the way, I did put back the (too)soft roll overnight, this time it was cracked when I try to roll it. Is it because of I spent too much time on combining the ingreidents,(using the electric mixture)? I used a regular butter.

Thanks again

20/11/07 5:09 pm  
Anonymous julz said...

Hi, is it possible to make the pastry and refrigerate it overnight to bake the next day? Will it make the pastry too hard?


5/1/08 4:52 pm  
Blogger Amanda & Debbie said...

Hi Julz,

Yes, you could refrigerate the pastry overnight. If it is too firm to roll when you take it out of the fridge, just leave it at room temperature to soften slightly.

5/1/08 5:13 pm  
Blogger Amanda & Debbie said...

Hi Jackie,

We have found that the dough cracks around the edges if it is too cold when rolled out. If you begin to roll the pastry out and it cracks a lot, gather the pastry back into a disc shape and allow it to soften at room temperature for a minute before trying again.

Are you using a food processor or an electric mixer to make the pastry?

27/1/08 12:04 am  
Anonymous Anonymous said...

Can you use normal white sugar for the pastry?

I have currently ran out of castor sugar !!!

1/6/08 2:24 pm  
Blogger Amanda & Debbie said...

Yes, using normal white sugar will be okay. Caster sugar just gives the pastry a finer texture.

1/6/08 2:32 pm  
Anonymous Anonymous said...

how much plain flour and self raising flour do you put for more pastry (in tablespoons)

I read the other comments about less pastry!!

2/6/08 11:45 am  
Blogger Amanda & Debbie said...

The above recipe has now been modified based on the feedback we have received. The changes included a 30 percent increase in the quantity of pastry. Thank you everyone for your comments.

3/6/08 1:57 pm  
Anonymous Anonymous said...

Thank you for the recipe i'm making it at the moment, thanks for giving advice to the people who need it, CHEERS!!!!
to amanda & debbie

5/6/08 6:53 pm  
Anonymous tracey said...

mm yummy how delicious and irresistable was that the smell simmers through your house i could smell it down the street when went to the shop. i love apple pies mmmmm if you havent tried it or tried making it you should consider it......
mmmmmm well i betta go and finish my apple pie

15/6/08 3:32 pm  
Anonymous Cat said...

Thanks for the recipe, everyone said it was yum ^.^
For the filling I added a bit of lemon juice and cinnamon for some extra taste. I Love your pastry formula!

5/7/08 8:43 pm  
Anonymous Anonymous said...

This pie was sooo yum, especially the next day, it tasted like an apple slice from a bakery. Everyone loved the pastry. I was thinking this would be extra nice if you combined the apple pie with the apple crumble recipe and made an apple crumble pie. yummo!
I think next time I might add a little cinnamon to the apples for extra flavour.

12/7/08 9:25 pm  
Anonymous Anonymous said...

is recipe sounds so yummy and looks easy to make! could you use canned apple instead of fresh .. have heaps of cans in my pantry so looking for ways to use them up.

thanks ... Jane

22/7/08 4:06 pm  
Blogger Amanda and Debbie said...

Hi Jane,

Yes, you could use canned apple in this recipe. If the canned apple is not sweetened, we recommend adding sugar to taste.

22/7/08 4:24 pm  
Blogger hgjg said...

I LOVE THESE RECIPES.. they always turn out perfect..

they are just awesome for my food technology assignments.

13/8/08 3:31 pm  
Anonymous Anonymous said...


I loved this pie so much, I'm wondering if I could make it into an apple slice like the ones from the bakery? Should I just double the quantity? I have been looking for a slice recipe for ages.

Thanks Beck

14/8/08 12:48 pm  
Anonymous Anonymous said...

Hi again,

Just wanted to let you know that I did make the pie into an apple slice and it was a great success! I put it into a lamington tin and glazed the top with egg and milk and granulate sugar. Was delicious!
I did add a little lemon zest and a sprinkle of cinnamon to the apples but prob not necessary.
Thanks again ladies


16/8/08 4:37 pm  
Blogger Amanda and Debbie said...

Hi Beck,

Did you end up doubling the recipe for your apple slice version?

16/8/08 4:42 pm  
Anonymous Anonymous said...

Hi Ladies,

No I found I didn't need to double the pastry, cos it rises so well and was a perfect size for the small lamington tin. My friends kids were very impressed.

Thanks again

21/8/08 8:34 pm  
Anonymous Anonymous said...

Oh I did add an extra apple for the filling.


21/8/08 8:35 pm  
Anonymous Anonymous said...

Apple pie was great, thanks for the recipe.
How much water where u meant to put in with the apples? I added about 1 cup of water when boiling the apples and it turned out great.
Many thanks again.

29/8/08 3:08 pm  
Blogger Amanda and Debbie said...

We add only 1 teaspoon of water to the apples. Did you cover the apples while they were simmering? Did you have to drain off any excess liquid?

1/9/08 10:53 pm  
Anonymous Anonymous said...


Just wondering if it's possible to use premade pastry from the supermarket? or is this cheating?

If it is ok, would i use shortcrust or puff??

Many thanks, love the recipes!!


3/9/08 3:51 pm  
Blogger Amanda and Debbie said...

Hi Teneile,

We think the pie would taste nicer with homemade pastry. If you would like to use ready-made pastry, we suggest that you use a sweet shortcrust pastry.

4/9/08 2:10 pm  
Blogger Jane said...

Thank you for the recipe.
Apologies if this has been asked previously however when I took my pie from the oven the pastry had melted over the apple and the top is all lumpy. I also can't take it out of the pie dish as it is really crumbly and I don't think the bottom is cooked, it broke up as I tried to take it out of the dish.
I am not too sure what i did wrong. From the pictures on the website my pastry is a bit yellower.
I haven't tried the pie yet..
Thank you

4/11/08 9:18 pm  
Blogger Amanda and Debbie said...

Hi Jane

Did you smooth the surface of the apple filling with the back of a spoon before adding the pastry lid? When we omitted this step, we found that the pastry lid moulded to the shape of the apple chunks as you described.

Did you slice the pie into wedges while it was still in the pie dish?

Did the pie taste okay?

5/11/08 9:18 pm  
Anonymous Anonymous said...

This pie was quite nice, but the pastry on the bottom was slightly undercooked even though the top was golden brown. Is there any way I can fix this, because planning on making it again !

29/12/08 4:51 pm  
Blogger Amanda and Debbie said...

Did you bake the pie on the lowest oven shelf? Or did you use a fan-forced oven?

9/1/09 10:36 am  
Blogger Emma Campbell said...

i made it last night.
absolutley fantastic
thanks for another great recipe!

26/3/09 10:38 am  
Anonymous Lid said...

Could I also add some sultana's to the mixture?

3/4/09 12:09 pm  
Blogger Amanda and Debbie said...

Yes, sultanas could be added to the filling.

3/4/09 12:17 pm  
Anonymous Anonymous said...

I only have a 26cm pie dish (approx 4-5cm high). So, would I have to change the ingredient quantities? Please help

3/4/09 3:24 pm  
Blogger Amanda and Debbie said...

Your pie dish has about twice the capacity of ours, so you would need to multiply the ingredient quantities by two.

5/4/09 6:29 pm  
Anonymous Anonymous said...

the best apple pie my mom ever made, thank you so much~ ^^

the apple was very delicate and tasty.

14/4/09 12:58 am  
Anonymous Jarry said...

Loved this pie!
I have tried many apple pie recipes and this has to be the best. Took it to a family show last night and they all raved over it. Will definately make it again!
Thanks so much for the recipe

8/6/09 9:14 pm  
Anonymous Anonymous said...

Fantastic recipe (although I agree with the comments about there not being enough pastry). Everybody I served this to said it was delicious!

9/6/09 1:25 pm  
Anonymous Jeff said...


Thanks for this recipe, the apple pie tasted great! and my mum loved it as well.

7/7/09 9:09 pm  
Blogger Maria said...

Amanda and Debbie,

I love your site!!!Recipes are great, very clear and the pics are also fantastic!!!!
I made your apple pie last night, it was delicious!! Thanks ladies.
Greetings from Argentina.

15/7/09 10:33 pm  
Anonymous Anonymous said...

An absolute winner. Everybody loved this!

22/9/09 4:25 pm  
Anonymous summer days said...

I made this for father's day and it was great. It's a basic apple pie and very easy to make. I added cinnamon to the apple to add a bit more flavour and doubled the amount of sugar sprinkled over the top of the pie. So yummy with custard.

27/9/09 12:13 am  
Anonymous Anonymous said...

wow thank you so much!
i halved the recipe for a little pie dish i have and used rel apples but my family completely loved it an so did i!
so quick and easy and fantastic!

15/10/09 11:44 pm  
Blogger Bek said...

Hi Amanda and Debbie. I would normally email you but it appears that the gmail server is down.

I'll be making this pie for desert tonight and my dish is 20cm wide and 5 cm deep, how would I adjust cooking time and recipe quatities?

Also because it'll be a bit heavier on the filling (because of the depth of the dish) should I make the pastry thicker?

Any advice you can give on the matter would be greatly appreciated.

Thanks in advance,
~ Bek.

30/11/09 8:50 am  
Blogger Amanda and Debbie said...

Hi Bek

Your pie dish probably has a larger capacity than ours (depending on the shape). We would multiply all of the recipe quantities by 1.5 to ensure enough pastry and apple (any spare could be used to make some mini pies). We would roll the pastry a bit thicker so that the ratio of pastry to apple remained the same as the original recipe. Unfortunately, we can't recommend a baking time as we haven't tested the pie in a dish of that size. We suggest that you keep an eye on it during baking.

30/11/09 7:14 pm  
Anonymous Anonymous said...

Hi Amanda & Debbie,

I made this last night, and the flavours were great, but i think there was something wrong with my oven though as the pie had browned only 10 minutes into the cooking time.

Will try making again using a lower temperature.

15/2/10 4:36 pm  
Anonymous Anonymous said...

Pastry looks delish. But I think you could do more to the filling. Like add some cinnamon, nutmeg, lemon juice and butter. I think it would give a much greater yummy taste.

5/9/10 12:59 pm  
Anonymous Anonymous said...

I made this, and it turned out really well! My brother started picking at the pastry as soon as it came out of the oven. We had guests over and they were impressed by it. It tasted so good! I gave it to my friend at school and she didn't have enough words do describe it...I don't think there was quite enough filling, but I just managed spread it out. I might make a tiny bit more pastry as well, but, it was a huge success! Thank you for such a great recipe!

17/6/11 10:05 pm  
Anonymous Anonymous said...

Brought the whole pie to school as my friend requested it for her birthday. She said it was the best apple pie I've ever made! She even went to the extreme of eating the crumbs off the pie dish. Her friends loved it as well. Everything was so perfect and so delicious...once again, thank you for this recipe! :D

19/10/11 2:32 pm  
Anonymous Nicola said...

i made this and it was super easy and came out perfect - cooked it for longer but other than that really good.

AWESOME - impressed the inlaws

exclusively food always a winner

29/3/12 11:14 pm  
Anonymous Anonymous said...

just found your site via a friend and i must say i am very impresses. I cant wait to try out some new food.

This apple pie looks great. Boyfriend is away for work but when he gets back I am so making this for him.


22/4/12 7:15 am  
Anonymous Anonymous said...

best apple pie ever

24/5/12 4:44 pm  
Anonymous Anonymous said...

this is the best apple pie i have ever made - ive actually made it about 10 times now and on all occassions everyone asks 'who made that apple pie?' - thanks for such a great website - i love using your recipes

15/1/13 2:33 pm  
Blogger Sona said...

This apple pie looks so yummy.. Cant wait to try out this recipe....

Can you please tell me if I can make mini pies using this recipe in my cupcake tray? and what would be the right baking time and temperature.

Thank you.

25/11/13 9:12 am  

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