English Apple Pie


Preparation info

    • Difficulty


Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

  • About


  • 1 ½ pounds cooking apples
  • juice of ½ lemon
  • pastry for shell and top
  • 4 ounces granulated sugar
  • 2 ounces dark brown sugar
  • 1 tablespoon flour
  • level teaspoon grated nutmeg
  • ¼ level teaspoon powdered cinnamon
  • grated peel of ½ orange
  • grated peel of ½ lemon
  • 2 ounces chopped raisins and sultanas
  • 1-2 tablespoons orange juice
  • 1-2 tablespoons butter


    Pare and core apples and slice thickly. Soak them in water to which you have added lemon juice to keep their colour. Line a deep 9-inch pie dish with pastry, using your own favourite recipe or one of the new mixes.

    Combine granulated sugar, brown sugar, flour, nutmeg and cinnamon and rub a little of this mixture into pastry lining. Add grated peels to remaining sugar mixture. Cover bottom of pastry shell with sliced apples and sprinkle with a few chopped raisins and sultanas and some of the sugar mixture, to taste. Repeat layers until pie shell is richly filled.

    Sprinkle with orange juice; dot with butter and fit top crust over apples, pressing the edges together or fluting them. Decorate pastry; cut slits in top crust to release steam and bake in a moderately hot oven (400°F. Mark 5) for 35 to 40 minutes, or until tender. Serve warm, with cream or Cheddar cheese