There’s something wildly nostalgic about apple pie. The smell alone — warm cinnamon, buttery crust, sweet tangy apples bubbling away — takes me right back to my nan’s kitchen, where the windows fogged up and the kettle was always about to boil.
Nigella’s version is comforting in that same old-fashioned, tuck-yourself-under-a-blanket kind of way. It’s got a bit of that crisp autumn magic to it, even if you’re making it in the dead of summer because you just need a slice of something golden and gooey.
And let’s be honest — if you’ve got a few apples knocking around that are looking a bit sad, this is their final act. A glorious, spiced send-off in flaky pastry.
Why You’ll Love It
- That crust though… Flaky, golden, and ridiculously satisfying with every bite.
- Not too sweet, not too tart – It’s that perfect Goldilocks balance with Granny Smiths and brown sugar.
- Perfect make-ahead dessert – Tastes better the next day (if it survives that long).
- It’s a hug in pie form – Ideal for chilly nights, heartbreaks, or Sunday roast finales.
- Freezer-friendly – Make one now, freeze one for a rainy day.
- Smells like you’ve baked for hours, even if you haven’t – Your house will smell unreal.
Ingredients
- 2–3 pounds (900g–1.36kg) Granny Smith apples, peeled, cored, and sliced thin
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 1 tbsp lemon juice
- ½ cup brown sugar
- 2 tbsp all-purpose flour
- 2 tbsp cold unsalted butter, cubed
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
How to Make It
Prep your oven and gear:
Set your oven to 190°C (375°F) and pop a baking sheet on the middle rack — it’ll catch any juicy drips. No one likes cleaning burnt sugar off the oven floor.
Toss the filling:
In a big bowl, mix your sliced apples with cinnamon, nutmeg, lemon juice, sugar, and flour. Give it a gentle stir so everything gets nicely coated. The scent alone is unreal.
Roll out your crust:
Take your bottom crust and roll it into a 9-inch pie dish, letting the edges drape over a bit. No need to stress about it looking perfect — rustic is the vibe here.
Layer it up:
Tip your apple mixture into the crust and dot the top with cubes of cold butter. These little pockets of richness will melt right into the filling.
Top it off:
Roll out the second crust and lay it over the apples. Trim the edges and crimp them together however you like — fork press, finger pinch, or a fancy braid if you’re feeling extra. Don’t forget to cut a few slits on top so the steam can escape.
Brush and bake:
Brush the whole top with beaten egg (for that glossy, golden finish) and slide it onto your hot baking sheet. Bake for 45–50 minutes, until your crust is beautifully bronzed and the filling’s bubbling like a cauldron of autumn.
Let it rest (yes, really):
This is the hard bit. Leave your pie to cool on a wire rack for at least an hour before slicing. I know, the smell is tempting. But patience makes perfect pie slices.
Common Mistakes and How to Dodge Them
Why is my bottom crust soggy?
Try brushing the base with a little beaten egg before adding your filling — it creates a seal and helps keep things crisp.
How do I stop the edges from burning?
Cover them with foil halfway through baking or use a pie shield if you’ve got one. Nobody likes sad, charred crusts.
My apples are still crunchy!
Make sure you’re slicing them thin. Thicker slices look pretty but take longer to soften.
The top crust cracked – what happened?
It may have dried out while you were prepping. Keep it covered or work quickly so it stays pliable.
Storage and Reheating
Room Temp or Fridge:
Cover loosely with foil or cling film. Good for 3–4 days at room temp, or up to 5 days in the fridge.
Freezer:
Wrap tightly in cling film and foil — either whole or in slices. It’ll keep for up to 3 months. Just thaw in the fridge overnight before reheating.
To Reheat:
- Oven: 175°C (350°F), covered loosely with foil, for 15–20 minutes.
- Microwave (slice only): 30 seconds at a time — be warned, the crust may soften.
- Toaster oven: Brilliant for crisping up one slice at a time without heating the whole house.
Frequently Asked Questions
Can I use other types of apples?
Absolutely. A mix of tart (like Granny Smith) and sweet (like Honeycrisp or Braeburn) works a treat.
Can I skip the top crust and do a crumble?
You bet. Just mix flour, butter, and sugar and scatter it on top. Now you’ve got a hybrid pie-crumble masterpiece.
Should I pre-cook the apples?
Not for this recipe — the thin slices cook perfectly in the oven. But if you prefer softer filling, sauté them briefly first.
Can I make this dairy-free?
Yep! Just swap the butter for a dairy-free alternative and skip the egg wash (or use plant milk for shine).
Nutrition Facts (Per Serving):
- Calories: 300
- Fat: 15g
- Saturated Fat: 8g
- Carbs: 40g
- Sugars: 20g
- Protein: 2g
- Sodium: 150mg
More Nigella Recipes:
Nigella Apple Pie Recipe
Description
A cozy, sweet-tart apple pie packed with cinnamon-spiced apples and tucked into golden, buttery crust — perfect with cream, custard, or just a fork.
Ingredients
Instructions
- Preheat oven to 190°C (375°F).
- Mix sliced apples with sugar, lemon, cinnamon, nutmeg, and flour.
- Line a 9-inch pie dish with one crust. Add apple mixture and dot with butter.
- Top with second crust, seal edges, and cut slits for steam.
- Brush with egg and bake for 45–50 mins.
- Let cool at least 1 hour before slicing.
Notes
- Use cold butter for extra flakiness in the crust.
- Thin apple slices = evenly cooked filling.
- Let it cool fully before cutting for neat slices.
- A pie shield or foil strip will save your crust from burning.