This easy apple pie recipe couldn’t be quicker — we love that it uses just a few ingredients but turns out a delicious carmelised treat that’s delicious warm or cold!
We love this with Bramley apple, which aren’t too sweet and retain their body and toothsomeness even after baking. Calorie count is an estimate.
As an apple pie hack, we use ready-rolled pastry, which means it can be prepped and assembled in record time. (Be sure to bring your pastry packages out of the refrigerator 45 minutes before you want to use them, to allow the pastry to warm — it makes it easier to work with.)
The slices don’t have to be perfect but try to make them about the same thickness. Then simply toss them in cinnamon, sugar and cornflour. Simple!
As you can see from the pictures, the apples stock up nicely in layers, the filling is lovely and carmelised and the store-bought pastry flakey. The structure of the interior is a bit loose in the pictures. You can bake for less time if you’d like a firmer texture or add a bit more cornflour.
Tell us how you enjoy apple pie!
Love apple desserts? Also check out these favourite recipes!
Easy Apple Pie
- Pie tin
- Rolling pin, bottle or other tool to roll ready-made pastry
For the crust
- 2 320g packages of ready rolled shortcrust pastry
- 1 egg, beaten
For the filling
- 140 g golden caster sugar Plus a little more for sprinkling
- 1 tsp ground cinnamon
- 2 Tbsp cornflour
- 600 g Bramley cooking apples, peeled, cored, sliced about ¼-inch thick
- Preheat the oven to 200C/180 (fan)/Gas 6. Preheat a baking tray in the oven. You'll set your pie tin on this to catch spills if it bubbles over.
- Take pastry out of the refrigerator 45 minutes before using it to allow it to warm up. This makes it easier to work with.
- Unfurl the pastry from one of the packages and lightly roll it on a floured surface. You don't need to work it a lot — just give it a going over a few times. It should be 2-3 inches/5-7cm larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.
- Press the pastry into the dish and up over the sides. Make sure there are no air bubbles. and don't trim the excess on the edges yet. Chill the fridge for a few minutes.
Make the filling
- Mix the sugar, cinnamon and cornflour in a large bowl. Gently stir in the apples.
Build the pie
- Remove pie base from the refrigerator and pour in the filling. You can loosely arrange these in a domed shape that rises above the edge of the pan, trying not to leave any large gaps in the filling. Brush the edge of the pastry with the beaten egg.
- Prepare the pastry from the second package as above, then cover the pie with it, pressing the edges together firmly to seal. Trim off the excess pastry with a sharp knife, then gently crimp all around the edge with the tines of a fork, a cork screw or other item that creates a pattern. With the tip of the knife, make a few small holes in the centre of the pie to allow steam to escape. Glaze the top with beaten egg.
- With the remaining pastry cuttings, reroll and then cut out decorations for the top. You can create leaf shapes, use cookie cutters for specialty shapes or do abstract designs. Place them arrayed around the centre, fringing the edge or an attractive asymmetrical design, then brush with beaten egg.
- Sprinkle the pie with golden caster sugar and bake for 45-55 minutes, until it's golden brown and apples are tender. Serve with cream, whipped cream or ice cream.