Classic apple pie

April 9, 2013 (Last Updated: January 11, 2019)
Classic apple pie recipe

It’s right there in the name. Classic apple pie is a cornerstone of baking, and is one of the most timeless dishes you can make. When you picture a pie cooling on a windowsill, it’s almost guaranteed that there’s a sweet, lightly spiced filling inside. A guaranteed hit, every time! 

Classic apple pie

Serves: 8
Cooking Time: 45 mins + 2 hrs for chilling


  • Pastry

  • 350g cake flour
  • 60g ground almonds
  • 50g castor sugar
  • 5ml (1 tsp) salt
  • 250g cold unsalted butter,
  • finely chopped
  • 60ml (¼ cup) cold water
  • Filling

  • 185g butter
  • 45ml (3 tbsp) castor sugar
  • 100ml honey
  • 2 x 100g flaked almonds
  • 60g butter
  • 60g sugar
  • 13 red apples, cored and
  • cut into wedges
  • 60ml (¼ cup) brandy
  • seeds of 2 vanilla pods
  • 5ml (1 tsp) ground cinnamon
  • 1 egg white
  • 45ml (3 tbsp) castor sugar
  • fresh whipped cream, to serve



For the pastry, process the flour, ground almonds, sugar, salt and butter until the mixture resembles breadcrumbs. Add water and process until the mixture just comes together.


Divide the pastry into 2 pieces, one slightly larger than the other, form each into a disc, wrap in plastic wrap and refrigerate for 2 hours.


Preheat the oven to 200°C and grease a 23cm tart tin.


Lightly dust a work surface with flour and roll out the larger piece of dough to 3mm thickness. Fill the tart tin, trimming off the excess and refrigerate for 20 minutes.


Prick the pastry with a fork, cover with parchment paper and fill with baking beans. Bake blind in the preheated oven for 15 – 20 minutes or until light golden. Remove baking beans and set aside.


For the filling, heat the butter, sugar and honey in a small saucepan over medium heat until sugar has dissolved. Cook until the mixture starts to caramelise, add the almonds and pour into the tart case.


Place the butter and sugar in a large pan over medium-high heat. When the sugar has melted, add the apples and leave to caramelise for 10 minutes.


Add the brandy, vanilla and cinnamon and cook until the brandy has cooked out and sauce is syrupy, about 2 – 3 minutes. Remove from heat and pour over the almond layer. Set aside to cool slightly.


Lightly flour a work surface and roll out the second piece of dough. Brush the sides of the cooked pastry case with the egg white, cover with the second piece of pastry and trim the excess.


Using the tip of a knife or a fork, crimp the edges together. Cut a 2cm slit in the top of the pastry, brush pastry with egg white and sprinkle generously with the castor sugar. Bake until pastry is golden, about 30 – 40 minutes.


Serve with whipped cream.

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