Hairy Bikers​ Apple Pie Recipe

This classic apple pie recipe is made with tart Bramley apples, golden caster sugar, cinnamon, and a buttery shortcrust pastry with lemon zest. The filling is thickened with cornflour for a clean slice every time. It serves 6 and takes under 2 hours including chilling.

I make this every autumn when Bramley apples are at their best. It is one of those recipes that fills the kitchen with the most incredible smell while it bakes.

Apple Pie Recipe Ingredients

For the Shortcrust Pastry:

• 400g plain flour, plus extra for rolling
• 2 tbsp caster sugar
• Zest of 1 lemon
• 250g cold butter, cut into cubes
• 1 free-range egg, beaten with 2 tbsp cold water
• 1 free-range egg, beaten, for glazing

For the Apple Filling:

• 140g golden caster sugar, plus 1 tbsp for sprinkling
• 1 tsp ground cinnamon
• 2 tbsp cornflour
• 600g Bramley cooking apples, peeled, cored and sliced

How To Make Apple Pie

1. Make the pastry: Place the flour, sugar and lemon zest in a large bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs. Stir in the beaten egg and water until it forms a firm dough.
2. Chill the dough: Set aside one third of the dough for the lid. Roll the larger piece on a floured surface to line a 1.2 litre pie dish. Press it into the base and sides, then chill while you prepare the filling.
3. Prepare the filling: Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Mix the golden caster sugar, cinnamon and cornflour in a large bowl. Add the sliced Bramley apples and toss until evenly coated.
4. Fill the pie: Spoon the apple mixture into the pastry-lined dish, piling it above the rim. Brush the pastry edge with a little beaten egg.
5. Add the lid: Roll out the reserved pastry to form a lid. Lay it over the filling and press the edges together firmly to seal. Trim any excess with a knife and crimp the edges.
6. Decorate and glaze: Knead the trimmings lightly, re-roll, and cut into leaf shapes. Arrange them around the pie edge, slightly overlapping. Brush with beaten egg and sprinkle with caster sugar. Cut a few small slits in the centre for steam to escape.
7. Bake until golden: Bake in the centre of the oven for 45–55 minutes until golden brown all over. The apples should be completely tender. Leave to cool slightly before serving.

What Is the Secret to Perfect Apple Pie?

• Keep everything cold: Cold butter and cold water are essential for flaky shortcrust pastry. If the butter softens before baking, the pastry will be tough rather than tender.
• Do not overwork the dough: Handle the pastry as little as possible. Too much kneading develops the gluten and makes the finished crust dense.
• Use Bramley apples: Bramleys break down into a soft, fluffy filling with a sharp flavour that balances the sugar perfectly. If you enjoy a crumble topping instead of pastry, try the Hairy Bikers apple crumble for a simpler bake.
• Coat the apples in cornflour: Tossing the sliced apples in cornflour before filling the pie absorbs excess juice. This prevents a soggy bottom and gives you clean, neat slices.
• Cut steam vents: A few small slits in the pie lid are essential. They allow steam to escape, which stops the filling from bubbling over and keeps the top crust crisp.

What Should You Serve on the Side?

A warm slice with a generous pouring of hot custard is the classic British way to enjoy this pie. Vanilla ice cream is another favourite, especially when it melts into the warm filling. A simple dollop of double cream or clotted cream works just as well for something lighter.

If you want to build a full dessert spread, the Hairy Bikers apple and blackberry crumble pairs nicely on the same table. For something different, the Hairy Bikers apple cake makes a great afternoon tea option using the same Bramley apples.

Does This Keep Well?

Once the pie has cooled completely, cover it loosely with foil or cling film. It keeps at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat individual slices in the oven at 160°C for 10 minutes to crisp the pastry back up.

You can freeze the baked pie once fully cooled. Wrap it tightly in cling film followed by a layer of foil and freeze for up to 3 months. Thaw at room temperature before reheating.

Nutrition Facts

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 95mg
• Sodium: 12mg
• Total Carbohydrate: 62g
• Sugars: 28g
• Dietary Fibre: 3g
• Protein: 6g

Frequently Asked Questions

Do you need to pre-cook the apples for this pie? No, the sliced apples go straight into the pie raw and cook perfectly in the oven. The cornflour coating absorbs their juice as they soften, so no pre-cooking is needed.

How does the Hairy Bikers apple pie compare to Mary Berry’s? The Hairy Bikers version uses lemon zest in the pastry and cornflour to thicken the filling, which gives a cleaner slice. Mary Berry’s recipe typically uses a simpler pastry without citrus zest.

Can you make this apple pie ahead of time? Yes, you can assemble the pie up to a day in advance and store it in the fridge before baking. You can also freeze the unbaked pie for up to 2 months and bake it from frozen, adding 10–15 minutes to the cooking time.

Can you add other fruit to this apple pie? Yes, blackberries, rhubarb or a handful of sultanas all work well stirred through the filling. If you enjoy fruit crumbles, the Hairy Bikers apple and blackberry crumble is another great option.

Can you use ready-made pastry for this recipe? Yes, a block of all-butter shortcrust pastry works well if you are short on time. You will need roughly 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 Apple Crumble Recipe

Hairy Bikers Apple Pie Recipe

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

Difficulty:BeginnerPrep time: 30 minutesCook time: 55 minutesRest time: 30 minutesTotal time:1 hour 55 minutesCooking Temp:200 CServings:6 servingsEstimated Cost: $Calories:520 kcal Best Season:Summer

Description

This classic Hairy Bikers apple pie recipe features a buttery shortcrust pastry with lemon zest, filled with tart Bramley apples, golden caster sugar, cinnamon, and cornflour for a perfectly thickened filling. A golden, flaky crust with a tender apple centre.

Ingredients

For the Shortcrust Pastry:

• 400g plain flour, plus extra for rolling
  
• 2 tbsp caster sugar
  
• Zest of 1 lemon
  
• 250g cold butter, cut into cubes
  
• 1 free-range egg, beaten with 2 tbsp cold water
  
• 1 free-range egg, beaten, for glazing

For the Apple Filling:

• 140g golden caster sugar, plus 1 tbsp for sprinkling
  
• 1 tsp ground cinnamon
  
• 2 tbsp cornflour
  
• 600g Bramley cooking apples, peeled, cored and sliced

Instructions

1. Make the pastry: Place the flour, sugar and lemon zest in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs. Stir in the beaten egg and water to form a dough.
   
2. Chill and line: Set aside one third of the dough for the lid. Roll the larger piece and line a 1.2 litre pie dish. Chill while you prepare the filling.
   
3. Prepare the filling: Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Mix the golden caster sugar, cinnamon and cornflour. Toss the sliced apples in the mixture.
   
4. Assemble the pie: Spoon the filling into the lined dish. Roll the reserved pastry into a lid, seal the edges, trim and crimp.
   
5. Decorate and bake: Cut trimmings into leaf shapes and arrange around the edge. Brush with beaten egg, sprinkle with sugar and cut steam vents. Bake for 45–55 minutes until golden brown and tender.