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Traditional Apple Pie


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The Gourmandize Team

Apple pie baked in a traditional shortcrust pastry.

Rate this recipe 3.5/5 (8 Votes)


  • Filllings:
  • 8 cups sliced apple
  • 1 tbsp lemon juice
  • 55g brown sugar
  • 50g white sugar
  • 1tp ground cinnamon'
  • 1/4 tp salt
  • 30g butter
  • 1 1/2 tbsp cornflour
  • Pie crust:
  • 350g plain flour
  • 15g white sugar
  • 1tp salt
  • 130g cold butter
  • 60ml ice water


Level of difficulty Difficult
Preparation time 40mins
Cooking time 60mins
Cost Average budget


Step 1

Toss sliced apple with lemon juice. Add brown sugar, white sugar, ground cinnamon and salt and toss well.

Step 2

Leave the apple aside and let them sit for at least 30min.

Step 3

For the pie crust, mix the plain flour, white sugar and salt together. Add in butter cubes and mix well.

Step 4

Add ice water slowly at a time while mixing. When the dough starts to appear sticky, stop adding more ice water.

Step 5

Knead into a dough. Divide the dough into 2 parts. Roll them flat. Wrap the two dough with plastic wrap each and chill them in the fridge for an hour.

Step 6

Roll the dough into round flat shape, enough to cover the pie tin. Chill them in the fridge before filling with the apple slices.

Step 7

Drain the apples to remove the apple juice for 30min. Boil the apple juicewith 30g butter in the microwave until it appears thick and caramalized.

Step 8

Add cornflour to the apple slices and mix. Add in the caramalized apple sauce.

Step 9

Pour the apples into the pie crust. Cover with another pre-made pie crust top. Seal the edges by pressing hard with a fork. Cut 5 slits in the center of the pie. Wrap and chill the pie in the fridge.

Step 10

Preheat oven to 220oC. Bake for 45-50 min on the lower shelf until juices started to bubbles out from the slits.


Cover the edges of pie with aluminium foil to prevent the edges from becoming to hard.

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