A Classic Apple Pie

In Yorkshire and Lancashire, a piece of cheese is as common an accompaniment to apple pie as cream or custard. Wensleydale and Lancashire are particular favourites. Use Bramleys, Egremont Russets, James Grieve or Howgate Wonder for the filling.


  • 25 g (1 oz) unsalted butter
  • 400 g (14 oz) plain or sweet shortcrust pastry
  • 50 g (2 oz) ground almonds
  • 500 g (generous 1 lb) apples, peeled, quartered, cored and sliced
  • 2 cloves
  • 50 g (2 oz) golden granulated sugar


Butter a 25 cm (10 inch) pie plate and reserve the rest of the butter. Divide the pastry in two, and roll out half of it to line the pie plate. Sprinkle the base of the pie with the ground almonds, to absorb the juices. Arrange the fruit on top, tuck in the cloves, dab on the remaining butter and sprinkle with sugar.

Moisten the rim of the pie base. Roll out the second piece of pastry and cover the pie with it. Seal and trim the edges. Decorate the top with pastry trimmings if you wish. Make a hole for the steam to escape, and bake in a preheated oven at 200°C/400°F/gas mark 6 for 12 minutes, then turn down to 180°C/350°F/gas mark 4 for another 30 minutes or so. Serve hot, warm or cold.