Apple Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A little cornflour mixed with the sugar in this recipe slightly thickens the juices that run from the apple filling. It makes the pie easier to serve and gives it a pleasant texture.


  • 225 g/8 oz shortcrust pastry
  • castor or icing sugar


Divide the pastry in two portions making one slightly larger than the other. Set the larger piece aside for the top of the pie. Roll the remaining pastry out to a circle large enough to line a greased 20- to 23-cm (<