Simply Apple Pie

Simply Apple Pie

An apple pie that is delicious, especially when the apples just come into season. The pie filling literally just contains apples and a little sugar so the full flavour of the apples come through. It has a sweet pastry lid that when cooked is buttery and crumbly. For a mouthwatering finish serve with cream or ice cream.

Simply Apple Pie

6 –8 servings
  • Preparation time: 45 minutes
  • Standing time: 50 minutes
  • Cooking time: 40–45 minutes

  • Ingredients
  • For the pastry
  • 225 g (8 oz) self raising/self-rising flour (1¾ cups)
  • 1 tbsp icing/powdered sugar
  • 140 g (5 oz) cold butter, cut into cubes (⅔ cup, or 1 stick plus 2 tbsp)
  • 1 egg yolk
  • pinch of salt

  • For the filling
  • 1.35 kg (3 lb) Bramley apples/apples suitable for cooking
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp) plus extra for sprinkling
  • 1 egg white, lightly whisked


  • You will also need a 28 x 20 cm (11 x 8 inch) deep pie dish, sides and rim buttered. Also a pie raiser, buttered.

  • Method
  • For the pastry, sift the flour and salt into a mixing bowl and add the sugar.

  • Then rub in the butter until the mixture resembles coarse breadcrumbs.

  • Whisk the egg yolk and 1 tablespoon of cold water together in a small jug. Gradually pour onto the flour mixture while mixing in with a palette knife until it starts to form small clumps. You may need extra water.

  • Quickly knead by hand to bring the mixture together. Wrap in cling film/plastic wrap and chill for 20 minutes. Roll it out fairly thinly. Upturn the dish onto the centre of the pastry and use it as a template to cut out the lid, adding an extra 2.5cm (1 inch) all the way round.

  • Then reroll the excess pastry and cut out a 5cm (2 inch) wide strip, enough to go round the rim of the dish. Apply this to the flat rim taking it down inside the dish. Press into place and make joins where necessary. Put the pie raiser in the middle of the dish.

  • For the filling, prepare the apples one at a time. Peel, cut into quarters and core. Cut each quarter into four and pile into the dish as you go, sprinkling some sugar between each layer. They should pile up high in the dish which will help to support the pastry lid.

  • Brush the pastry covered rim with cold water and then put on the lid. Crimp the lid and rim pressing together as you work your way round the rim.

  • Cut 4 slashes in the lid and return the pie to the fridge for another 30 minutes (can be left for up to 2 hours).

  • Meanwhile, preheat the oven to 190°C (375F) (gas 5).

  • Remove the pie from the fridge and brush the surface with the egg white, then sprinkle with sugar.

  • Place in the middle of the oven and bake for 40–45 minutes until a pale golden colour.
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Updated: February 8, 2020

Apple Snow

This Apple Snow dish is based on the traditional version but it does not use raw eggs. The apples are topped with Greek yogurt and sprinkled with roasted oatmeal.

Apple Snow

4 servings
  • Preparation time: 20 minutes
  • Cooking time: about 20 minutes
  • Standing time: 45 minutes
  • Refrigeration time: 30 minutes

  • Ingredients
  • 4 small apples suitable for cooking
  • 250 g Greek yogurt (1 cup)
  • 1 tbsp medium or coarse pinhead oatmeal/steel cut oatmeal

  • You will also need 4 short glass tumblers

  • Method
  • Peel, core and chop the apples. Put in a pan with 1 tablespoon water and gently cook for 15–20 minutes until the fruit is very soft, stirring occasionally. Transfer to a bowl and whisk to make the apples fluffy. Leave to cool, about 45 minutes.

  • Divide the apple between the glasses and smooth the tops.

  • Stir the yogurt and then spoon on top of the apple. Chill for 30 minutes.

  • Meanwhile, heat a small frying pan/skillet over a medium heat and add the oatmeal. Cook for a few minutes moving the oatmeal around. Once it starts to brown, it is ready. Set aside to cool.

  • Just before serving, sprinkle the oatmeal over the yogurt.
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Updated: December 29, 2019

Classic Blackberry and Apple Crumble

Classic Blackberry and Apple Crumble


The best time to think of cooking blackberry and apple crumble is in late summer when wild blackberries are ripe and free for the picking. They have a much fuller flavour than cultivated ones and the best cooking apples are also just coming into season.

However, rather than not enjoying this true classic dish if you can’t gather wild blackberries, it is still delicious made with cultivated ones which are in season now.

The classic crumble topping is made mixing flour, sugar and butter together and then spooning over the blackberries and apples. Just pop in the oven to bake. Oh so good.


4 good portions
  • Preparation time: 15 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 170 g 6 oz flour (1 cup + 3 tbsp)
  • 170 g 6 oz caster/white sugar (¾ cup + 2 tbsp)
  • 115 g 4 oz chilled butter, diced (½ cup, or 1 stick)
  • 450 g 1 lb Bramley apples/cooking apples (2 large or 3 medium)
  • 340 g 12 oz blackberries (2½ cups)

  • To serve
  • Serve with custard cream, vanilla ice cream or frozen yogurt.

  • You will also need a deep ovenproof dish.

  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).

  • Sift the flour into a bowl and add the cubed butter. Rub the butter into the flour until the mixture resembles coarse breadcrumbs.

  • Now mix in half the sugar and put to one side.

  • Peel, core and slice the apples. Put into a large bowl and add the remaining sugar. Toss to coat the apples.

  • Next gently mix in the blackberries.

  • Tip into the ovenproof dish and lightly smooth the surface.

  • Spoon the crumble mixture evenly over the top but do not press down.

  • Bake in the oven for 45 minutes or until the top is beginning to brown and the juices are bubbling up around the edges.
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Updated: July 10, 2019

Apple Amber

Apple Amber

A shortcrust pastry flan is filled with a cooked apple filling and topped with meringue.

Apple Amber

6 servings
  • Preparation time: 45 minutes
  • Chilling time: 20 minutes
  • Cooking time: 1 hour

  • Ingredients
  • For the shortcrust pastry
  • 225 g (8 oz) plain flour/cake and pastry flour (1¾ cups)
  • pinch salt
  • 55 g (2 oz) butter, cubed (¼ cup, or ½ stick)
  • 55 g (2 oz) shortening, cubed (¼ cup)
  • 3 tbsp cold water

  • For the filling
  • 300 ml (10 fl oz) water
  • 100 g (3½ oz) sugar (½ cup)
  • 450 g (1 lb) granny smith apples (about 3 medium)
  • strip of lemon rind
  • squeeze of lemon juice
  • 28 g (1 oz) butter (2 tbsp)
  • 2 egg yolks, reserve the whites for the meringue
  • For the meringue
  • 2 egg whites
  • 115 g (4 oz) caster/superfine sugar (½ cup)


  • You will also need a 20.5 cm (8 inch) loose bottomed flan case and a baking tray/sheet.

  • Method
  • For the pastry
  • Sieve the flour and salt into a large bowl.

  • Rub the butter and shortening into the flour until there are no lumps and the mixture resembles fresh breadcrumbs.

  • Now sprinkle the water evenly over the surface (if the water is added unevenly, it can cause blistering when the pastry is cooked). Then, using a pallet knife, bring the mixture together.

  • Once it starts to clump together, remove from the bowl and knead lightly to form a firm, smooth dough.

  • Pop in a plastic bag or cover with cling film/plastic wrap and chill for 20 minutes.

  • Meanwhile, preheat the oven to 425°F (225°C) (gas 7).

  • Now, on a floured surface, roll out the pastry in one direction only, turning it occasionally, until there is a round that is 5 cm (2 inches) larger than the flan case. Line the flan case and trim the edges to neaten. Prick the base of the pastry with the tines of a fork to make sure no air gets trapped underneath the pastry.
  • Bake blind for 15 minutes. Then remove from the oven and reduce the heat to 300°F (150°C) (gas 3).

  • For the filling
  • While the pastry is cooking start preparing the filling.

  • In a medium-sized pan make a sugar syrup by gently dissolving the sugar in the water over a low heat.

  • While the sugar in dissolving, peel, core and cut the apples into small chunks.

  • Once the sugar has dissolved, add the apples along with the strip of lemon rind and a good squeeze of lemon juice. Let it simmer for about 10 minutes until the apples have softened but still hold their shape.

  • Drain the apples and then add the butter. Stir to melt the butter into the apples, mashing them slightly. Now add the egg yolks and mix in.

  • Once the flan case has cooled, carefully remove the pastry case and sit it on a baking tray/sheet. Fill with the apple.

  • For the meringue
  • Whisk the egg whites until stiff. Then gradually add the sugar, one tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  • Pile the meringue on top the apple, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.

  • Bake in the oven for 45 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.
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Crunchy Apple Crumble

Crunchy Apple Crumble Crunchy Apple Crumble


Apples are cooked with raisins and a hint of cinnamon while walnuts added to the crumble mixture to make this a real crunchy apple crumble. One of those comforting desserts, perfect for a winter’s day, and served with lots of cream.


6 servings
  • Preparation time: About 25 minutes
  • Standing time: 1 hour
  • Cooking time: 1 hour

  • Ingredients
  • For the fruit
  • 1 kg 2 lb 4 oz Bramley apples (or any variety suitable for cooking) (about 6)
  • 70 g 2½ oz light muscovado sugar/soft light brown sugar (¼ cup)
  • ½ tsp ground cinnamon
  • 85 g 3 oz raisins (⅓ cup)
  • a little softened butter for greasing

  • For the crumble
  • 55 g 2 oz walnut pieces (½ cup)
  • 125 g 4½ oz plain/all-purpose flour (1 cup)
  • 100 g 3½ oz chilled butter, cubed (½ cup, or 1 stick less 1 tbsp)
  • 55 g 2 oz demerara sugar (¼ cup)

  • To serve
  • Double cream/whipping or heavy cream

  • You will also need a 23cm 9 inch shallow ovenproof dish

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Peel, core and thickly slice the apples. Then place them in a large bowl.

  • Mix together the sugar and cinnamon, add to the apples and toss to coat.

  • Now add the raisins, separating those that may have stuck together, and toss to evenly distribute.

  • Grease the ovenproof dish and then tip in the apples. Sprinkle over 4 tablespoons of water, cover the dish with foil, and bake in the centre of the oven for 30 minutes. Turn over the apple slices halfway through the cooking time. Remove from the oven, turn the slices over again, and set aside for about 1 hour to cool.

  • Preheat the oven to 200°C (400°F), (gas 6).

  • To prepare the crumble, finely chop the walnut pieces and then set to one side.

  • Rub the butter into the flour and then stir in the walnuts. The mixture should look like large breadcrumbs.

  • Mix in the sugar and then spoon the crumble mixture evenly over the top of the apples.

  • Bake for 30 minutes until the crumble is browning and the juices are starting to bubble through.

  • Serve with a jug of cream.
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Updated: March 3, 2019

Mincemeat and Apple Tartlets

Mincemeat and Apple Tartlets


Delicious little tartlets made of puff pastry, mincemeat, and slices of apple. Quick to prepare and also a great way to use up any leftover jars of mincemeat from Christmas.


4 tartlets
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 250 g pack ready-rolled frozen puff pastry
  • 1 egg beaten
  • 8 rounded tbsp mincemeat or, 1 small jar about 250ml (8 fl oz)
  • 1 dessert apple
  • 1 tbsp butter melted
  • ½ tsp caster/superfine sugar
  • icing/powdered sugar for dusting

  • Can be served with whipped cream thick double cream or ice cream (optional)

  • Method
  • Thaw the pastry as directed on the packet.

  • Preheat the oven to 200°C (400°F) (gas 6).

  • Unroll the pastry onto a large baking sheet. Now mark 4 squares, roughly 12cm (4½ inches), leaving as much space around the squares as the pastry allows. Remove the excess pastry.

  • Next, using the tip of a knife mark a 1cm (½ inch) border around the edge of each square. Then brush the border with the beaten egg.

  • Now spoon two rounded spoonfuls of mincemeat onto each square and spread it out, keeping within the border.

  • Quarter each apple and remove the core. Then thinly slice each quarter and lay the slices in a row over the mincemeat, overlapping them to fit. Brush the apples with the melted butter and sprinkle with sugar.

  • Bake for 20 minutes until the pastry is golden and flaky.

  • Just before serving dust all over with icing/powdered sugar.

  • A spoonful of cream or ice cream can be dolloped in the centre of each tartlet.
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Plum and Apple Crumble

Plum and Apple Crumble


Plums and apples go so well together and here they are used in a crumble — just right for this time of year when summer is nearly gone.

Adding cinnamon and lemon to the fruit give it a lot of flavour and, adding rolled oats and demerara sugar to the buttery crumble really do make a difference to the taste.


4 servings
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the filling
  • 4 large ripe plums
  • 340 g 12 oz Bramley or dessert apples (about 2 apples)
  • 40 g 1½ oz light muscovado sugar/soft light brown sugar (3 tbsp)
  • ½ tsp ground cinnamon
  • ½ lemon zest only

  • For the crumble
  • 115 g 4 oz plain/all-purpose flour (⅔ cup + 2 tbsp)
  • 70 g 2½ oz butter, chilled and cut into cubes (¼ cup or ½ stick, plus 1 tbsp)
  • 40 g 1½ oz rolled oats (¾ cup)
  • 55 g 2 oz demerara sugar (¼ cup)

  • To serve
  • Hot custard or vanilla ice cream make a good accompaniment.

  • You will also need a shallow ovenproof serving dish.

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • For the filling
  • Halve the plums, remove the stones and then roughly chop. Place them in a large pan.

  • Peel, core and roughly chop the apples and add to the plums.

  • Now add the sugar, cinnamon, lemon zest, and 3 tablespoons of water. Stir, cover the pan and heat gently until the apples are softened, about 5 minutes.

  • Spoon into the ovenproof dish and set to one side.

  • For the crumble
  • Sift the flour into a mixing bowl and rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.

  • Now mix in the oats and sugar and then scatter over the fruit.

  • Bake for 25–30 minutes until the crumble is golden and the fruit is bubbling round the edge.

  • Serve immediately.
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Fillet of Pork with Apples and Mustard Sauce

Fillet of Pork with Apples and Mustard Sauce


This really tender cut of pork is quickly cooked in a creamy mustard sauce and the tartness of the apples are an ideal accompaniment to make this dish full of flavour.


4 servings
  • Preparation time: 25 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 600 g 1 lb 5 oz pork tenderloin/fillet
  • 1 medium onion
  • 2 Cox’s apples/dessert apples
  • 2 tbsp flavourless oil
  • tsp flour
  • 180 ml 6 fl oz chicken stock (¾ cup)
  • 2 tbsp wholegrain mustard
  • tsp Dijon mustard
  • 3 tbsp double cream/whipping or heavy cream
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper

  • To serve
  • Serve with buttered baby potatoes and purple sprouting broccoli/broccolini.

  • You will also need a large frying pan/skillet with a lid for this recipe.

  • Method
  • First, warm a plate in the oven.

  • Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.

  • Peel and finely chop the onion.

  • Next, quarter, core, and slice the apples (do not peel).

  • Now heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, transfer them to the warmed plate and cover with foil.

  • Add the onions to the pan, reduce the heat and then gently cook for about 5 minutes to soften.

  • Stir in the flour until it soaks up all the juices in the pan and then gradually add the stock, stirring continuously, until the sauce is smooth.

  • Next stir in the mustards and the cream. Add the apples, thyme and seasoning. Return the pork to the pan along with any juices. Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.
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Updated: September 22, 2018

Apple and Sultana Crumble

Apple and Sultana Crumble

Apple crumble – a very classic dish. The first dessert I ever made. Here sultanas are added to the apples to make it a little more interesting and also giving it more flavour. Using oats as well as flour for the crumble topping reduces its sweetness too. A very tasty crumble.

Apple and Sultana Crumble

4 –6 servings
  • Preparation time: 25 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900 g (2 lb) Bramley apples/cooking apples (about 5 or 6)
  • 115 g (4 oz) sultanas (¾ cup)
  • 55 g (2 oz) granulated sugar (¼ cup)
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ lemon

  • For the topping
  • 85 g (3 oz) plain/all-purpose flour (⅔ cup)
  • 85 g (3 oz) porridge oats/rolled oats (1 cup)
  • 85 g (3 oz) chilled butter, cubed (⅜ cup, or ¾ stick)
  • 2 tbsp granulated sugar


  • You will also need an ovenproof dish and a baking tray/sheet for this recipe.

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Peel, core and slice the apples. Put them in a large bowl along with the sultanas, sugar, and spice. Toss to mix. Now tip into the ovenproof dish and even out the top.

  • Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.

  • For the topping
  • Sift the flour into a bowl and mix in the oats. Now rub in the butter. Next mix in the sugar. Spoon over the fruit and lightly press down.

  • Put the dish on the baking tray/sheet and bake in the oven for 15 minutes. Reduce the oven temperature to 170°C (350°F) (gas 5) and bake for a further 30–40 minutes until the top is starting to brown and the juices are bubbling around the edge.

  • Note
  • This is good served hot with custard.
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Apple Strudel

Apple Strudel

Apple strudel is one of the most popular dishes in Austria, the oldest record being a handwritten recipe from 1696 housed in the Vienna City and State Library. However, it’s likely to have been adopted from other countries that made up the Habsburg Empire. Early recipes used a pastry made from unleavened dough and today it’s usual to use filo/phyllo pastry – a modern version. It is delicious served with ice cream, cream, or vanilla sauce.

Apple Strudel

8 servings
  • Preparation time: 35 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 1 kg (2 lb 2 oz) tart dessert apples (Granny Smiths are good)
  • 1 lemon, juice only
  • 4 tbsp caster sugar/fine white sugar
  • 85 g (3 oz) walnuts, coarsely chopped
  • 4 tbsp sultanas
  • 1 tsp ground cinnamon
  • 85 g (3 oz) ground almonds*
  • 16 sheets filo/phyllo pastry**
  • 50 g (2 oz) butter, melted
  • icing sugar to dust


  • *The almonds will absorb any excess juices which will prevent the pastry from becoming soggy.

  • **Filo pastry dries out very quickly. Remove only the number of sheets from the packet that are required for the recipe and keep these covered with clingfilm until needed.


  • 1 large baking sheet oiled

  • Method
  • Preheat the oven to 180°C/350°F/gas mark 4.

  • Peel, core and roughly chop the apples into small pieces. Put them in a mixing bowl and toss together with the lemon juice. Add the sugar, walnuts, sultanas, cinnamon, and almonds and mix well. Set aside.
  • Now to make the four parcels.

  • Using four sheets of pastry, take one sheet and lay it on a clean tea towel then brush lightly with the melted butter. Place another sheet directly on top and brush this one with butter. Repeat with the other two sheets. Spread a quarter of the apple filling lengthways down the middle of the pastry, flattening it out and leaving a 2.5 cm/1 inch border on the shorter edges.
  • Brush a little butter along the long edge that is furthest away from you and both the shorter edges. Using the tea towel, lift the long edge nearest you over the filling and then continue rolling to form a sausage shape with the seam finishing up underneath. (The extra butter round the edges will seal the parcel.) Carefully transfer it to the baking sheet.

  • Repeat with the remaining sheets of pastry until there are four parcels.

  • Bake for 40 minutes until golden. Cover the pastry during the last 10 minutes if it is colouring too quickly.

  • Just before serving, dust the parcels with icing sugar using a small sieve.

  • Then cut the parcels into thick slices (a pizza slice does this brilliantly). It can be served warm or cold.
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