Hairy Bikers​ Apple Pie Recipe

The ultimate Hairy Bikers Apple Pie Recipe is made with sharp Bramley apples, sweet caster sugar, a pinch of cinnamon, and a rich, all-butter shortcrust pastry. This recipe creates a classic dessert with a perfectly tender, tart filling and a flaky, golden-brown crust that is simply irresistible. It’s the perfect end to a Sunday dinner, especially during the autumn months, and serves six to eight people.

Hairy Bikers Apple Pie Recipe Ingredients

For the Shortcrust Pastry:

• 350g plain flour, plus extra for dusting
• 175g unsalted butter, cold and cubed
• 1 medium egg, beaten
• 2-3 tbsp cold water

For the Apple Filling:

• 900g Bramley apples
• 140g caster sugar, plus extra for sprinkling
• 1 tsp ground cinnamon
• Zest and juice of 1 lemon
• 1 tbsp plain flour
• 1 tbsp milk or 1 extra egg, beaten, for the glaze

How To Make The Hairy Bikers Apple Pie Recipe

1. Make the pastry: Place the flour and cubed butter in a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the beaten egg with a knife, then add just enough cold water to bring everything together into a firm dough.
2. Chill the dough: Knead the dough very lightly on a floured surface. Divide it into two pieces, one slightly larger than the other. Wrap both pieces in cling film and chill in the refrigerator for at least 30 minutes.
3. Prepare the apples: Peel, core, and slice the Bramley apples about 5mm thick. Place the apple slices in a large bowl and toss them with the caster sugar, cinnamon, lemon zest, lemon juice, and the tablespoon of flour.
4. Line the pie dish: Preheat your oven to 190°C (170°C Fan/Gas 5). Roll out the larger piece of pastry on a lightly floured surface until it’s big enough to line a 23cm pie dish. Carefully lift it into the dish, pressing it gently into the base and sides.
5. Add the filling: Spoon the apple mixture into the pastry-lined dish, piling it up slightly in the centre.
6. Add the top crust: Roll out the remaining smaller piece of pastry to form a lid. Brush the rim of the pastry base with a little water or milk, then lay the lid on top. Press the edges together firmly to seal. Trim any excess pastry with a knife.
7. Bake until golden: Brush the top of the pie with milk or a beaten egg and sprinkle generously with caster sugar. Make a few small slits in the centre of the lid to allow steam to escape. Bake for 35-45 minutes, or until the pastry is golden-brown and the apple filling is tender.

Recipe Tips

• Use Cold Ingredients: For the flakiest shortcrust pastry, make sure your butter and water are very cold. This prevents the butter from melting too early and creates tender layers.
• Don’t Overwork the Dough: When mixing the pastry, handle it as little as possible. Overworking develops the gluten in the flour, which can make the finished crust tough instead of tender.
• Choose Bramley Apples: Bramley apples are the classic choice for a British apple pie. Their high acidity provides the perfect tartness to balance the sugar, and they cook down into a beautiful, soft texture.
• Let Steam Escape: Cutting a few vents in the pie lid is essential. It allows steam from the cooking apples to escape, which stops the filling from bubbling over and prevents the top crust from becoming soggy.

What To Serve With Apple Pie

This classic apple pie is delicious on its own, but it’s even better with a traditional accompaniment. Serve a warm slice with a generous pouring of hot, creamy custard for a truly comforting British dessert experience. A scoop of good quality vanilla ice cream that melts into the warm pie is also a fantastic choice. For something simpler, a dollop of thick double cream or clotted cream works beautifully.

How To Store Apple Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it loosely with foil or cling film. It can be stored at room temperature for up to 2 days, but for longer storage, it is best kept in the refrigerator for up to 4 days. You can enjoy it cold or reheat individual slices in the microwave or oven.
• Freeze: You can freeze the baked pie once it has cooled completely. Wrap it well in a layer of cling film followed by a layer of foil and freeze for up to 3 months. Thaw at room temperature before serving or reheating.

Hairy Bikers Apple Pie Recipe Nutrition Facts

• Calories: Approximately 450 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 10mg
• Total Carbohydrate: 58g
• Sugars: 25g
• Protein: 6g

Frequently Asked Questions

• Can I use a different type of apple? Yes, but the result will be different. If you can’t find Bramley apples, a tart eating apple like Granny Smith is a good substitute. You can also use a mix of apples, like Granny Smith for tartness and Golden Delicious for sweetness, to get a more complex flavour and texture.
• How do I prevent a soggy bottom crust? A common issue with fruit pies is a “soggy bottom.” To help prevent this, make sure your apple filling isn’t too wet. You can also try pre-baking (blind baking) the bottom crust for 15 minutes before adding the filling, or sprinkling the base with a thin layer of breadcrumbs or ground almonds to absorb excess juice.
• Can I use ready-made pastry? Absolutely. If you’re short on time, a block or ready-rolled sheet of all-butter shortcrust pastry is a great shortcut. You will need about 500g to line the dish and create a lid.

Try More Recipes:

• Hairy Bikers Apple And Blackberry Crumble​ Recipe
• Hairy Bikers​ Chocolate Brownies Recipe
• Hairy Bikers Plum Crumble With Oats​ Recipe

Hairy Bikers​ Apple Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour 15 minutesCooking Temp: CServings:8 servingsEstimated Cost: $Calories:450 kcal Best Season:Summer

Description

The Hairy Bikers’ classic Apple Pie Recipe features a rich, all-butter shortcrust pastry filled with tender, tangy Bramley apples and a hint of cinnamon. This timeless dessert is the ultimate comfort food, with a perfect balance of sweet and tart flavours and a flaky, golden crust.

Ingredients

For the Shortcrust Pastry:

• 350g plain flour
  
• 175g unsalted butter, cold and cubed
  
• 1 medium egg, beaten
  
• 2-3 tbsp cold water

For the Apple Filling:

• 900g Bramley apples
  
• 140g caster sugar
  
• 1 tsp ground cinnamon
  
• Zest and juice of 1 lemon
  
• 1 tbsp plain flour
  
• 1 tbsp milk or 1 egg, beaten, for glaze

Instructions

1. Make the pastry: Rub the cold butter into the flour until it resembles breadcrumbs. Mix in the egg and enough cold water to form a dough. Chill for 30 minutes.
   
2. Prepare the filling: Peel, core, and slice the apples. Toss them in a bowl with the sugar, cinnamon, lemon zest, juice, and flour.
   
3. Assemble the pie: Preheat the oven to 190°C (170°C Fan). Line a 23cm pie dish with the larger piece of pastry. Fill with the apple mixture.
   
4. Top the pie: Place the smaller pastry piece on top as a lid, seal the edges, and trim.
   
5. Bake: Brush the lid with milk or egg, sprinkle with sugar, and cut a few steam vents. Bake for 35-45 minutes until the pastry is golden and the filling is tender.