There’s something beautifully nostalgic about a proper apple pie, isn’t there? Not a store-bought one — I mean real apple pie, with layers of flaky sweet pastry, golden edges, and that soft apple filling that smells like comfort.
James Martin’s Apple Pie takes that homely idea and turns it into something just a touch more elegant. He’s not messing about — this version has a sweet crust, vanilla-spiked apple compote, and a shiny egg white glaze that makes it look as good as it tastes.
Yes, it takes a little time — about three hours, start to finish — but honestly? It’s worth every minute. This isn’t a rush-it-out weeknight bake. This is a “pop the kettle on, take your time, and make something beautiful” kind of dessert.
Why You’ll Love It
- Buttery, flaky sweet crust that holds its shape
- Two types of apples = texture + flavour
- Egg white glaze makes it golden and glossy
- Fancy enough for guests, homey enough for Sunday roast
- Delicious hot, cold, or nicked from the fridge at midnight
Ingredients
Sweet Pie Pastry
- 220g unsalted butter, chilled — gives the crust its richness
- 280g caster sugar
- 560g strong flour — for a slightly sturdier texture
- 15g baking powder
- 6g salt
- 250g double cream — adds tenderness and richness
Apple Pie Filling
- 125g butter
- 5 Bramley apples, peeled, cored, roughly chopped — for softness
- 5 Cox’s apples, peeled, cored, roughly chopped — for texture
- 1 vanilla pod, halved and scraped
- 250g caster sugar
- 150g sultanas, soaked overnight (optional but lovely)
Egg White Glaze
- 2 egg whites
- 100g caster sugar
How to Make James Martin Apple Pie
1. Make the pastry:
In a stand mixer, combine butter and sugar gently. No creaming — just bring it together.
Whisk flour, baking powder, and salt separately, then add half to the mixer. Mix slowly to a paste. Add the rest of the flour, then pour in the double cream gradually. Mix just until it forms a soft dough.
Wrap it up and chill for at least 2 hours.
2. Cook the filling:
Melt the butter in a heavy-bottomed pan. Add sugar, vanilla, and Bramley apples. Cook gently for 8–10 minutes until softened but not a mushy mess.
Stir in the Cox’s apples and cook again until they’re tender but still hold shape.
Spread the mixture in a wide dish to cool faster.
3. Make the glaze:
Just whisk the egg whites with sugar until smooth. Set aside.
4. Assemble the pie:
Take the pastry from the fridge and divide it in two. Roll both halves out to about ½ cm thick.
Grease your pie dish and line it with the bottom crust, pressing gently into corners with a bit hanging over the edge.
Spoon in the cooled apple compote — all the way to the top.
Lay on the pastry lid and seal the edges with your thumb.
Cut a small hole in the centre (for steam), brush on the egg white glaze, and sprinkle with extra sugar.
5. Bake it:
Preheat oven to 180°C (350°F). Bake for 20–25 minutes until the top is golden and crisp.
Serve warm with custard or vanilla cream — or cold the next morning, if there’s any left.
Common Mistakes and How to Dodge Them
Pastry too soft to roll?
It wasn’t chilled long enough. Give it time — it rolls easier cold.
Filling leaks out?
Make sure you’ve sealed the pastry edges tightly — press with your thumb all around the dish.
Soggy base?
Cool the filling before it goes in. Hot compote = melted pastry = sad base.
Dry crust?
Skimped on glaze or overbaked it. Be generous with the egg white and keep an eye on your oven.
Storage and Reheating
Fridge:
Keep leftover pie in a sealed container or wrap in foil. It’ll stay fresh for up to 4 days.
Freezer:
Slice it and layer with parchment paper. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating:
- Oven: 350°F (175°C) for 15 minutes — keeps the crust crisp
- Microwave: 30 seconds to 1 minute — quick, but softer texture
Frequently Asked Questions
Q: Is it better to cook apples before baking the pie?
Yes. Pre-cooking means no soggy crust, better flavour, and a proper filling that won’t shrink.
Q: Do I need to prebake the pie crust?
Nope. The filling is already cooked and the sweet pastry bakes up golden and crisp in one go.
Q: Can I make it in advance?
Yes — you can prep the pastry and filling a day ahead, then assemble and bake when ready.
Q: What apples can I use if I don’t have Bramley or Cox’s?
Granny Smith + Honeycrisp is a solid backup combo. Aim for one tart, one sweet.
Nutrition Facts (Per Slice – Based on 10 Servings)
- Calories: 296 kcal
- Total Fat: 14g
- Saturated Fat: 4.7g
- Cholesterol: 0mg
- Sodium: 251mg
- Potassium: 81.3mg
- Carbohydrates: 43g
- Dietary Fibre: 2g
- Sugars: 20g
- Protein: 2.4g
Try More James Martin Recipes:
James Martin Apple Pie Recipe
Description
James Martin’s Apple Pie is a proper showstopper, made with rich sweet pastry, a mix of tender Bramley and Cox’s apples, and a glossy egg white glaze. Elegant, golden, and deeply comforting — just as apple pie should be.
Ingredients
Sweet Pie Pastry:
Apple Pie Filling:
Egg White Glaze:
Instructions
- Combine butter and sugar gently in a mixer. Whisk flour, baking powder, and salt. Add half, mix to a paste, then add the rest and cream to form dough. Chill for 2 hours.
- Melt butter in a pan, add sugar, vanilla, and Bramley apples. Cook 8–10 minutes. Add Cox’s and cook until tender. Cool in a roasting dish.
- Mix egg whites with sugar for glaze.
- Roll out chilled dough into 2 rounds. Line greased pie dish with one. Add cooled filling.
- Top with second pastry, seal edges, cut steam hole. Brush with glaze and sprinkle sugar.
- Bake at 180°C for 20–25 minutes until golden. Serve warm or cold.
Notes
- Chill your dough for at least 2 hours — it makes rolling easier
- Let the compote cool completely before adding to the pie
- Press edges firmly to avoid leaks
- Brushing with egg white gives that beautiful golden top