An apple pie is one of the most comforting, homely puddings you can ever make, and this is my all-time favourite recipe, adapted from my Hungry Student Baking book.
If you’re not confident making pastry from scratch, this is a great recipe to start with. It’s pretty much foolproof and produces a delicious, rich, buttery pastry. It’s slightly sweet and enriched with egg yolks, which is exactly how I like sweet shortcrust pastry. I hope this recipe will also convert you to making pastry at home, rather than using shop-bought. The difference is astonishing.
This pie is easy and quick to make, as homemade pies go, and it also uses readily-available ingredients – all of which I will generally keep in the kitchen – so this is a lovely last-minute dessert to make to follow a Sunday roast. It’ll really impress your family or guests.
Feel free to add more spice or dried fruit to the mix. Cloves and sultanas all work very well here. You could also use half Bramley apples and half eating apples, such as Cox, Braeburn or Jazz, which would produce a softer texture and taste a little sharper.