Traditional English Apple Pie

1:10 am on 4 April 2006


  • 700g cooking apples
  • Juice of ½ a lemon
  • Pastry for shell and top
  • 125g white sugar
  • 60g brown sugar
  • 1 tablespoon flour
  • Generous pinch of grated nutmeg
  • ¼ level teaspoon cinnamon
  • Grated peel of ½ an orange
  • Grated peel of ½ a lemon
  • 50g chopped sultanas
  • 1-2 tablespoons orange juice
  • 1-2 tablespoons butter


Peel and core the apples and slice thickly. Soak them in water with a little lemon juice added to stop them from browning. Line a deep pie dish (approx. 23 cms in diameter) with the pastry.

Combine white and brown sugars, flour, nutmeg and cinnamon and rub a little of this mixture into the pastry lining. Add grated peels to the remaining sugar mixture. Cover bottom of the pastry shell with sliced apples and sprinkle with a few chopped sultanas and some of the sugar mixture. Repeat layers until the pie shell is very generously filled.

Sprinkle with orange juice; dot with butter and fit top crust over the apples, pressing the edges together. Cut slits in the top crust to release steam and bake in a moderate oven (180-200? C) for 35 to 40 minutes, or until apple is tender and crust is coloured.

Serve with slightly whipped cream (or Cheddar cheese as they might do in England!)

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