Apple pie should have a crisp, properly baked pastry crust and apples that are tender but still hold their shape. The filling should taste strongly of apples, with enough sugar and spice to round it out without hiding the fruit. This Delia Smith Apple Pie Recipe follows that traditional British style, with a buttery shortcrust pastry and a generous apple filling.
Ingredients
For the pastry
- 225g plain flour
- 110g cold butter, cut into small cubes
- 25g caster sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- Pinch of salt
For the apple filling
- 700g cooking apples, such as Bramley apples
- 75g caster sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 25g butter
- 1 tablespoon plain flour
To finish
- 1 egg, beaten, for brushing
- 1 tablespoon caster sugar for sprinkling
How to Make Delia Smith Apple Pie
Step 1
Start with the pastry. Put the flour and salt into a large bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
Mix the egg yolk with 2 tablespoons of cold water and add it gradually. Bring the mixture together with a knife or your fingertips, adding a little more water only if needed. The pastry should form a soft dough without becoming sticky.
Wrap the dough and chill it for about 30 minutes.
Step 2
Peel, core and slice the apples into fairly even pieces. Put them in a bowl and toss with the lemon juice, sugar and cinnamon.
Melt the butter in a large pan over medium heat. Add the apples and cook gently for around 5–7 minutes. You want them to soften slightly, not turn into applesauce.
Sprinkle over the flour and stir well. Remove from the heat and allow the filling to cool while you prepare the pastry.
Step 3
Heat the oven to 200°C (180°C fan) / Gas Mark 6.
Cut the chilled pastry into two pieces, with one slightly larger than the other. Roll out the larger piece and use it to line a 20–22cm pie dish. Trim the edges, leaving a little pastry overhanging.
Spoon the cooled apple mixture into the pastry case. Roll out the remaining pastry and place it over the apples. Press the edges together and trim away the excess pastry.
Make a small slit in the centre of the pie to let steam escape. Brush the top with beaten egg and sprinkle with caster sugar.
Bake for approximately 35–40 minutes, until the pastry is golden brown and the filling is bubbling. Leave the pie to rest for 10–15 minutes before serving.
What to Serve With Delia Smith Apple Pie
Warm apple pie is hard to beat with cold vanilla ice cream, especially when the hot filling melts the ice cream slightly. For a more traditional British serving, use warm custard.
You can also serve it with lightly whipped cream or simply a spoonful of thick cream. The pie already contains plenty of sweetness, so avoid heavily sweetened accompaniments.
Delia Smith Apple Pie Nutrition Information
Approximate nutrition per serving, assuming 8 servings:
- Calories: 390 kcal
- Protein: 5g
- Carbohydrates: 52g
- Fat: 18g
- Saturated fat: 11g
- Sugar: 24g
- Fibre: 4g
- Sodium: 170mg
These figures are estimates and will vary according to the exact ingredients, pastry thickness and serving size.
FAQs
Can I use eating apples instead of Bramley apples?
Yes. Eating apples can be used, although they tend to stay firmer and are usually sweeter. If using sweet apples, reduce the added sugar slightly.
Why is my apple pie watery?
The apples may have released more liquid than expected. Cooking them briefly before assembling the pie helps control the moisture. Cooling the filling before adding it to the pastry also prevents excess steam from making the crust soggy.
Should I peel the apples?
Yes, particularly when using cooking apples. Peeled apples produce a smoother, more traditional pie filling and soften more evenly.
Can I make the pastry ahead of time?
Yes. The pastry can be prepared a day ahead and kept covered in the refrigerator. Let it sit at room temperature for a few minutes before rolling if it feels very firm.
How do I keep the bottom pastry crisp?
Avoid putting hot apple filling into the pastry case. Cool the filling first, use a properly preheated oven and bake the pie on a lower-middle oven shelf.
Can I freeze apple pie?
Yes. Once completely cooled, wrap the baked pie tightly and freeze it. Thaw it thoroughly before reheating in the oven until hot throughout.