Apple Pie

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

There must be countless versions of apple pie, some best forgotten. Here’s how I make mine.


  • 8 oz (250 g) shortcrust pastry
  • 1 lb (500 g) cooking apples, peeled, cored and sliced
  • 3 oz (75 g) granulated sugar
  • 3 cloves


Divide the pastry in two and roll put one-half large enough to cover an 8 in. (20 cm) ovenproof plate. Put the apples onto the pastry-lined dish and sprinkle on most of the sugar. Position the 3 cloves strategically. Brush the pastry edges with a little cold water. Roll out the remaining pastry and lift carefully over the apples. Press the edges well together and trim away the excess. With your thumb and finger push up the edges and pinch the top, or use the prongs of a fork. Make a cross in the centre to allow the steam to escape. Use the trimmings to decorate as elaborately as you wish, or have time for. Brush the top with water and sprinkle on the remaining sugar. Bake at gas mark 5, 375°F (190°C) for 40 to 50 minutes until golden brown. Serve with home-made custard or clotted cream.