Apples on an enamel plate with an old fashioned bone handle knife

The Best Apple Pie

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This week I am sharing with you my mother’s recipe for apple pie. For me this is the best apple pie recipe as it uses my mother’s rich shortcrust pastry made with lard. I also always bake this as she did on an old-fashioned enamel pie plate.

The metal plate combined with a hot baking tray will ensure the bottom layer of pastry will be cooked. I use a 10 inch / 25 cm pie plate which makes a family sized pie.

The Best Apple Pie Recipe

Course: DessertCuisine: BritishDifficulty: Easy


Cooking time





  • Peel, core and slice the apples. Weigh the prepared apples you need 2lb / 900gm
  • Put into a saucepan with the sugar and 2 tablespoons of water and cook over a low heat until tender, but not mushy.
  • Leave to cool completely. I usually cook my apples the night before I make the pie.
  • Prepare your pastry using the rich shortcrust pastry recipe from last week.
  • Heat your oven to 210C / 410C / 190C Fan / Gas Mark 7 and place a metal baking tray on the middle shelf to heat.
  • Grease your pie plate generously with butter.
  • Roll out half your pastry thinly and use to line your pie plate. Trim the edges neatly.
  • Put the cold apple filling in the centre of the pastry and brush the outer rim of pastry with milk.
  • Roll out the remaining pastry to cover the filling. Trim the edges and crimp together to seal.
  • Make a couple of slits in the centre of the pie to allow steam to escape.
  • Brush the surface of the pie with milk.
  • Place on the hot baking tray in the centre of the pre-heated oven.
  • Cook for approximately 45 minutes until golden brown.
  • Remove from the oven and dust with caster sugar.
  • Serve hot or cold with custard, cream or ice cream.
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Apple pie and a savoury pie!

Next time look out for another way to use my quick and easy rich shortcrust pastry in a savoury dish!

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