The best apple pie
- March 2015
- Serves 8-10
- Hands-on time 45min, oven time 40-45 min, plus cooling and chilling
Our classic apple pie recipe is inspired by Edith Nesbit‘s The Railway Children in which the children eat it cold for breakfast. It is also just as good served warm.
- 29.1g (17.1g saturated)
- 67.5g (29.2g sugars)
Using raw apples means they remain in pretty wedges once baked, but they do produce a lot of juice. The cornflour and sugar will thicken it into a syrup, but you need to leave the pie to cool to just warm or room temperature before serving, otherwise the juices will run when it’s cut.
Be sure to use clear quince jelly from a jar, not the more solid orange paste (dulce de membrillo).
Make the pastry up to step 2 and keep in the fridge, well wrapped in cling film, for 24 hours, or freeze for up to 3 months.
Blind bake the pastry case the night before, leave somewhere cool, well wrapped, then continue with the recipe the next day.
If eating the pie for breakfast, cook it the night before and leave somewhere cool, covered, overnight.
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