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Traditional apple pie

Traditional is often the only way to have something

ingredients 10 ingredients
Prep 20 mins Cooking 30 mins
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  • For the shortcrust pastry
  • A pinch of salt
  • 90g butter
  • 90g white vegetable fat
  • 6 tbsp cold water
  • beaten egg or milk, for glazing
  • 350g plain flour
  • For the filling
  • 750g cooking apples (peeled, cored and sliced)
  • 125g caster sugar
  • 1/2 tsp of cinnamon, mixed spice or ground ginger
  • 1-2 tbsp water


To make the pastry 

  1. Sift the flour and salt into a large mixing bowl. Add the butter and shortening and rub in with your finger tips until the mixture resembles fine breadcrumbs.
  2. Add the water and gather the mixture together into a dough. Wrap the dough and chill for 30 minutes.
  3. Thinly roll out almost two-thirds of the pastry and use to line a 20-23cm/8-9 inch deep pie plate.
  4. Mix the apples with the sugar and spice and pack them into the pastry case. The filling can come up above the rim. Add the water if necessary, particularly if the apples are a dry variety.
  5. Roll out the remaining pastry to form a lid. Dampen the edges of the pie rim with water and position the lid, pressing the edges firmly together. Trim and crimp the edges.
  6. Use the pastry trimmings to cut out leaves or other shapes to decorate the top of the pie, dampen and attach.
  7. Glaze the top of the pie with beaten eggs or milk. Make 1-2 slits on the top and put the pie on a baking sheet.
  8. Bake in a preheated oven at 220 degrees Celsius/425 degrees Fahrenheit and cook for about 30 minutes, until the pastry is a light golden brown.
  9. Serve hot or cold, sprinkled with a little caster sugar and with a hearty dollop of Rodda’s clotted cream.
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