This classic apple pie is everything a good British pudding should be: crisp pastry, tender apples, and a gently spiced filling that smells wonderful as it bakes. The texture is buttery and flaky on the outside, soft and fruity within, with just enough sweetness to let the apples shine. It is a reassuringly straightforward bake, suitable for confident beginners and experienced cooks alike. From start to finish, allow around 1 hour and 30 minutes, including baking and cooling.
Ingredients
For the Shortcrust Pastry
- 225g plain flour
- 150g cold unsalted butter, diced
- 1 tbsp icing sugar
- A pinch of salt
- 2–3 tbsp cold water
For the Apple Filling
- 750g cooking apples, peeled, cored, and sliced
- 75g caster sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
To Finish
- 1 egg, beaten, for glazing
- 1 tbsp granulated sugar, for sprinkling
How to Make Delia Smith Apple Pie Recipe
Prepare the Oven and Tin
Preheat the oven to 200°C, 180°C fan. Place a baking tray in the oven to heat up. Lightly grease a 20cm pie dish.
Make the Pastry
Put the flour, icing sugar, and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add just enough cold water to bring it together into a soft dough. Wrap and chill for 20 minutes.
Prepare the Filling
Place the sliced apples in a bowl and toss with the caster sugar, cinnamon, and lemon juice. Set aside while you roll out the pastry.
Line the Pie Dish
Roll out two thirds of the pastry on a lightly floured surface. Use it to line the pie dish, letting the excess hang over the edge. Spoon in the apple filling and level it gently.
Add the Lid and Bake
Roll out the remaining pastry and lay it over the apples. Trim and crimp the edges to seal. Cut a small slit in the centre to allow steam to escape. Brush with beaten egg and sprinkle with granulated sugar. Place the pie on the hot baking tray and bake for 40 to 45 minutes, until golden and bubbling.
Cool Slightly Before Serving
Leave the pie to stand for at least 15 minutes before cutting. This helps the filling settle and makes serving easier.
Tips for the Best Apple Pie
How Do I Avoid a Soggy Bottom?
Always bake the pie on a preheated tray. This gives the base an immediate blast of heat and helps it crisp up properly.
Which Apples Work Best?
Cooking apples give the best flavour and texture, but you can mix in a dessert apple if you prefer a slightly firmer bite.
Can I Make the Pastry Ahead?
Yes, the pastry can be made up to two days in advance and kept well wrapped in the fridge.
How Do I Get a Neatly Crimped Edge?
Press the edges together firmly, then use your thumb and forefinger to pinch at regular intervals for a traditional finish.
Serving Suggestions
- Serve warm with fresh custard
- Add a scoop of vanilla ice cream
- Enjoy with lightly whipped cream
- Lovely with a cup of strong tea
Storage
Room Temperature
The pie will keep well, loosely covered, for up to 24 hours at room temperature.
Refrigerator
Store in the fridge for up to 3 days. Reheat slices gently in the oven for best results.
Freezing
The baked pie can be frozen for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.
Nutrition
- Calories: 380 kcal
- Carbohydrates: 48g
- Protein: 4g
- Fat: 19g
- Saturated fat: 11g
- Sodium: 120mg
Nutritional values are approximate and will vary depending on ingredients used.
FAQs
Can I Use Ready-Made Pastry?
Yes, good-quality ready-rolled shortcrust pastry works well if you are short on time.
Should I Pre-Cook the Apples?
There is no need. Sliced apples cook perfectly in the oven and keep their shape better this way.
Why Is My Filling Too Watery?
This usually means very juicy apples were used. Adding a teaspoon of flour to the filling can help absorb excess liquid.
Can I Add Other Flavours?
A pinch of nutmeg or a handful of raisins can be added for variation, but keep it simple to let the apples lead.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
