This delicious James Martin apple pie is a simple, comforting dessert, perfect for any occasion. With a creamy, buttery crust and a warm apple filling that’s both sweet and tart, it’s a treat that can be made with easy-to-find ingredients. Serve it hot with custard, or enjoy it cold for a quick breakfast slice.
Ingredients Needed
Sweet Pie Pastry:
- 220g (1 cup) unsalted butter, chilled
- 280g (1 ⅓ cups) caster sugar (or granulated sugar)
- 560g (4 ½ cups) strong flour (or all-purpose flour)
- 15g (1 tbsp) baking powder
- 6g (1 tsp) salt
- 250g (1 cup) double cream (or heavy cream)
Apple Pie Filling:
- 125g (½ cup) butter
- 5 Bramley apples (or other tart apples), peeled, cored, and roughly chopped
- 5 Cox’s apples (or other sweet apples), peeled, cored, and roughly chopped
- 1 vanilla pod, halved and scraped (or 1 tsp vanilla extract)
- 250g (1 ¼ cups) caster sugar (or granulated sugar)
- 150g (1 cup) sultanas, soaked overnight (optional)
Egg White Glaze:
- 2 egg whites
- 100g (½ cup) caster sugar (or granulated sugar)
How To Make Apple Pie
- Sweet Pie Pastry: Mix the butter and sugar in the mixer on a slow speed until it just combines; do not cream. Sift the flour, baking powder, and salt, add half to the butter mixture, and continue mixing on low until smooth. Mix in the remaining flour, then gradually add double cream until a smooth dough forms. Turn dough out onto a floured surface, shape as needed, wrap in clingfilm (plastic wrap), and refrigerate for at least 2 hours before rolling.
- Filling: Melt the butter in a heavy-based saucepan, add the Bramley apples, vanilla, and sugar, and cook over medium heat for 8-10 minutes until the apples are soft but not pureed. Add the Cox’s apples and cook until softened but still holding shape. Spread the compote in a roasting dish to cool more quickly.
- Glaze: In a bowl, mix the egg whites with the sugar until combined.
- To Assemble the Pie: Take the pastry out of the fridge about an hour before using it. Roll two portions of pastry to about ½ cm (¼ inch) thick. Grease or butter a pie dish, line the base with one piece of pastry, pressing it into corners and leaving some overlap. Fill with the apple compote. Place the second pastry piece on top, pressing the edges to seal. Cut a small hole in the top with a cutter.
- Bake: Brush the top with the egg white glaze, sprinkle with a little extra sugar, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until golden brown.
- Serve: Serve warm with custard or vanilla cream, or try a slice cold for breakfast. Enjoy!
Recipe Tips
- Chill the Pastry Dough: Make sure the dough rests in the fridge for at least 2 hours; this keeps the pastry firm, making it easier to roll and less likely to shrink during baking.
- Use a Mix of Apples: Combining tart and sweet apples, like Bramley and Cox’s, gives a balanced flavor and great texture in the filling.
- Avoid Over-Cooking the Apples: Cook the Bramley apples until just soft but not pureed, then add the Cox’s apples. This keeps the filling chunky and prevents it from becoming mushy.
- Leave Extra Pastry Around the Edges: When lining the dish, leave a bit of overlap. This helps seal the pie properly and gives you a neat edge after crimping.
- Cool the Compote Before Filling: Spread the cooked apples in a dish to cool quickly. Adding hot filling to the pastry can make it soggy and harder to handle.
How To Store Leftovers?
- Refrigerate: First, let the leftover apple pie cool to room temperature. Then, cover it tightly or place it in an airtight container and refrigerate. It will stay fresh for up to 3 days in the fridge.
- Freeze: Let the apple pie cool completely, then wrap it in plastic wrap and foil or store it in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw the pie in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 piece (1/8 of 9″ diameter pie)
- Calories: 411
- Total Fat: 19.38g
- Saturated Fat: 4.73g
- Sodium: 327mg
- Potassium: 122mg
- Total Carbohydrate: 57.5g
- Dietary Fiber: 2.3g
- Sugars: 29g
- Protein: 3.72g
Try More James Martin Recipes:
- James Martin Chocolate Cola Cake
- James Martin Sausage And Apple Casserole
- James Martin Lyonnaise Potatoes
- James Martin Crab Beignets
James Martin Apple Pie Recipe
Description
This delicious James Martin apple pie is a simple, comforting dessert, perfect for any occasion. With a creamy, buttery crust and a warm apple filling that’s both sweet and tart, it’s a treat that can be made with easy-to-find ingredients. Serve it hot with custard, or enjoy it cold for a quick breakfast slice.
Ingredients
Sweet Pie Pastry:
Apple Pie Filling:
Egg White Glaze:
Instructions
- Sweet Pie Pastry: Mix the butter and sugar in the mixer on a slow speed until it just combines; do not cream. Sift the flour, baking powder, and salt, add half to the butter mixture, and continue mixing on low until smooth. Mix in the remaining flour, then gradually add double cream until a smooth dough forms. Turn dough out onto a floured surface, shape as needed, wrap in clingfilm (plastic wrap), and refrigerate for at least 2 hours before rolling.
- Filling: Melt the butter in a heavy-based saucepan, add the Bramley apples, vanilla, and sugar, and cook over medium heat for 8-10 minutes until the apples are soft but not pureed. Add the Cox’s apples and cook until softened but still holding shape. Spread the compote in a roasting dish to cool more quickly.
- Glaze: In a bowl, mix the egg whites with the sugar until combined.
- To Assemble the Pie: Take the pastry out of the fridge about an hour before using it. Roll two portions of pastry to about ½ cm (¼ inch) thick. Grease or butter a pie dish, line the base with one piece of pastry, pressing it into corners and leaving some overlap. Fill with the apple compote. Place the second pastry piece on top, pressing the edges to seal. Cut a small hole in the top with a cutter.
- Bake: Brush the top with the egg white glaze, sprinkle with a little extra sugar, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until golden brown.
- Serve: Serve warm with custard or vanilla cream, or try a slice cold for breakfast. Enjoy!
Notes
- Chill the Pastry Dough: Make sure the dough rests in the fridge for at least 2 hours; this keeps the pastry firm, making it easier to roll and less likely to shrink during baking.
- Use a Mix of Apples: Combining tart and sweet apples, like Bramley and Cox’s, gives a balanced flavor and great texture in the filling.
- Avoid Over-Cooking the Apples: Cook the Bramley apples until just soft but not pureed, then add the Cox’s apples. This keeps the filling chunky and prevents it from becoming mushy.
- Leave Extra Pastry Around the Edges: When lining the dish, leave a bit of overlap. This helps seal the pie properly and gives you a neat edge after crimping.
James Martin Apple Pie Recipe