Classic Apple Pie

Classic Apple Pie

A classic apple pie - add a scoop of ice-cream, custard or cream for extra deliciousness.
5 from 2 votes
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Course: Dessert
Cuisine: dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Author: Bake Play Smile


  • 1 quantity sweet shortcrust pastry or use 2 sheets of pre-made frozen shortcrust pastry
  • 7-8 apples or 800g can pie apple, peeled, cored and chopped
  • 2 tbs water
  • 1/3 cup raw sugar
  • 1 tbs lemon juice
  • 1 tsp cinnamon
  • 1 egg lightly beaten
  • 3 tbs raw sugar for sprinkling


  • Prepare the sweet shortcrust pastry, knead into a ball, wrap in plastic wrap and place into the fridge for at least 30 minutes.
  • Preheat oven to 190 degrees celsius (170 if using fan forced)
  • Grease a 24cm pie dish and set aside.
  • Meanwhile, place the apples and water into a shallow pan or pot over medium high. Stir occasionally for 5 minutes or until the apple has just started to soften.
  • Mix through the sugar, lemon juice and cinnamon.
  • Take the pastry out of the fridge and divide into two portions (make one portion slightly bigger than the other (about 2/3 to 1/3).
  • Lightly flour a bench or board and roll the larger pastry portion out until it is 3mm thick.
  • Place the pastry over the pie dish and press down so that it covers the base and sides.
  • Drain any excess liquid from the apple mixture.
  • Add the apple mixture to the pie dish and spread out evenly.
  • Roll out the remaining pastry portion until it is 3mm thick.
  • Place it over the top of the pie.
  • Trim off any excess. (You might like to use the excess pastry to create a border or a shape in the middle).
  • Brush the lightly beaten pie over the top of the pie. Sprinkle over the remaining raw sugar.
  • Cut a couple of slits into the top of the pastry.
  • Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.