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 (8- to 9-in) shallow pie plate.

    Peel, core and slice the apples. Add the finely grated lemon rind. Mix together the sugar, cornflour and ground cinnamon. Arrange the apple slices in layers, sprinkling each with sugar and adding a few dots of butter. Finish off with a layer of apple slices. Sprinkle the water over the apples.

    Damp the pastry rim. Roll out the reserved pastry to a circle large enough to cover the top. Cut a few slits in the pastry and cover the pie. Press the edges well together, trim and scallop the edges or mark with a fork. Place above centre in a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 40–50 minutes. Dust with castor or icing sugar and serve hot or cold with cream or ice cream.