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Apple Pie Recipe

This delicious apple pie recipe is very easy to follow and we help you with detailed pictures, instructions and those valuable cook's tips to make a good job of it.

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Apple Pie


3 to 4 medium cooking apples
110 grams / 4oz cooking margarine (e.g. Stork), but see Cook's Notes
220 grams / 8 oz plain flour
90 grams / 3 oz normal sugar (amount depends on how sweet the apples are).
Nutrition information per portion


: 30 minutes


: 50 minutes


: Medium


? Yes


: 4 portions


1 Medium-sized oven-proof dish
Knife, fork
Rolling pin
Ingredients for apple pie
Some of the ingredients for Apple Pie



None, all preparation is included in the recipe instructions below.


You can obtain a lighter pastry mix by using 2 ounces (55 grams) of Stork and 2 ounces (55 grams) of refined vegetable fat (e.g. Cookeen). Our pictures for this apple pie recipe show this mixture.

When apples are peeled and especially when sliced, their attractive white colour will very quickly turn a 'not-so-attractive' brownish colour. This makes absolutely no difference to the taste, but 'looks' are important. The method described below therefore leaves the peeling and cutting of the apples to the last minute.

Step by step pictures on making the shortcrust pastry are shown below but you can also view our video above for a practical demonstration.

Recipe by .


First, you need to make the pastry which will form the base and the top of the apple pie.

Put the margarine and vegetable fat in a mixing bowl and pour in the flour. The yellow 'bricks' in the picture are margarine, the white bricks are the vegetable fat.

Mix it all together with your hands until you have a crumbly texture. Click the picture to enlarge it - all the pictures can be enlarged.

This stage should only take a minute or so but it's one of the joys of making apple pie.

Add 3 tablespoons of water to the pastry and mix it in with a knife. Then use your hands to mould the pastry mix into a ball (see picture). You can tell the mix is correct because the pastry ball will collect all the bits of pastry from the edge of the bowl leaving it almost clean!

Wrap the pastry ball in cling film and put it in the fridge to 'rest' for half an hour.

After half an hour, take the pastry from the fridge, and separate roughly two thirds of it. Roll the pastry out with a rolling pin so that it is large enough to line the base and sides of the pie dish. Use several sprinklings of flour on the rolling pin and the surface used for rolling the pastry.

Put the dish over the rolled pastry to make sure it is about the correct size (see picture).

Now for a slightly complicated bit, but we will hold your hand and guide you through it! See the next two pictures  for a visual explanation. Both pictures can be enlarged by clicking on them.

The idea is to pick up the rolled out pastry and put it in the dish to form the base of the apple pie.

First, lightly roll 50% or so of the flattened pastry over the rolling pin. Then support the rest with your hand and transfer it to top of the  dish.

Gently ease into the base of the  dish and firm it round the sides.

If the pastry does break at all, it's not a disaster, just do your best to cover the base and sides.

Then trim off the excess pastry from the top. Do this with the 'blunt' side of a knife - the blunt side is far less likely to tear the pastry.

Turn your oven on now so that it's pre-heated ready to cook later on. Heat settings are 220°C / 425°F / Gas Mark 7.

Now is the time to peel the cooking apples, cut them into quarters and then slice them. See the picture on the right for how fine to slice the apples.

Each quarter should produce roughly 8 to 10 slices. Accuracy is not so important. The thicker the slices, the more firm the apple mixture will be when it has been cooked.

Place the apple slices into the pie bowl on top of the base pastry.

Do this in three layers, scattering a third of the sugar on each layer.

Using water and a pastry brush (or your wet fingers) dampen the top edge of the pastry. This will help the top pastry to attach firmly to it better.

Take the remaining third of the pastry and roll it out with the rolling pin into a circle that is a little bit bigger than the top of the dish.

Transfer the rolled out pastry to the top of the pie using the rolling pin in the same way described for the base pastry.

Tuck the pastry down at the edge and remove the excess pastry using the blunt edge of a knife (see picture which can be enlarged by clicking on it).

Using both hands, 'crimp' the pastry round the edge of the pie to obtain an attractive finish - enlarge photos 2 and 3 to see more clearly how we did it.

Finally make 2 holes in the top of the pastry to allow the steam to come out during cooking and prevent the top going soggy.

Lightly brush the top with a little milk to give it a light brown colour when cooked.

Put the apple pie in the pre-heated oven (220°C / 425°F / Gas Mark 7) and leave it cooking at that temperature for 10 minutes. Then turn down the heat to 190°C / 375°F / Gas Mark 5 and cook for a further 40 minutes.
When it is cooked, leave to cool for at least 15 minutes before serving.

Beware, apple pie can stay really hot for an hour or so.

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

20 RATINGS GIVEN - AVERAGE 4.5 star rating
5 star rating
26 March 2013
From: Gavin
Recipe great, step by step instructions, eating mine now nom nom nom lol
5 star rating
1 September 2011
From: Mrs Donna Poynton
Very easy to follow recipe with clear instructions and good pictures. Very happy with the results, thanks.
5 star rating
27 September 2011
From: Imogen Furner
It is cool and great for homework! I heard about this web from my friends and they said it is good so i looked and it proves they were telling the truth (from imogen furner age 10!)
5 star rating
27 September 2011
From: Arshia Bhakri
So yummmmm and really its very very easy mmmmmmmmmmmmmm tastyyyyyyyyy
5 star rating
27 September 2011
From: Kim
Beautifully and simply described! Thank you.
5 star rating
27 September 2011
From: Claire
The recipe was very easy to follow, never tried baking any sort of pie before so i hope it tastes good, thanks :-)
4 star rating
27 September 2011
From: Immy
This was easy to follow, just hope mine turns out as nice as urs looked!
5 star rating
10 October 2011
From: Hollie Miles
4 star rating
20 October 2011
From: Not Given
Yeah good recipe just needs cinnamon to bring out flavour of the apples.
4 star rating
27 November 2011
From: Clare K
Great recipe I made this yesterday and it was a great success everyone loved it :) I had a slight problem with the pastry breaking but with a bit of practise I'm sure it will be fine next time :) thank you :)
4 star rating
13 March 2012
From: Jim Mathews
Having a go at his today, I'm using muscavado sugar and cinnamon between the layers of apple.
4 star rating
18 March 2012
From: Paula
Having a go at his today, I'm using muscavado sugar and cinnamon between the layers of apple.
5 star rating
18 March 2012
From: C
Very tasty!
5 star rating
20 May 2012
From: Not Given
I just put my pie in the oven. Hope it turns out well! :)
5 star rating
17 July 2012
From: Steve
Great easy to follow (Fool proof) Recipe. Tastes great tooooooooooooo. Family love it, im making more as im typing this text!!!! Thank you
4 star rating
6 October 2012
From: Not Given
Easy to follow but found that the pastry amount wasn't enough for the size of my dish (a normal sized pie dish) so would use double the amount of pastry next time to make sure I have enough.
5 star rating
6 October 2012
From: Suzanne
Yum no more to b said thanks.
Not Given
17 October 2012
From: Liz
Great easy to follow thank you.
5 star rating
5 November 2012
From: Katerina K
Very easy to follow thanks!.
5 star rating
15 November 2012
From: Minicoopergirl
Never had much success with pastry, until now! Came out perfect soo chuffed, can't wait to do it all again.
5 star rating
02 February 2013
From: Kirsty
Im doing it now. Its great.

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