Traditional Apple and Cinnamon Pie


Preparation Time

45 - 50 minutes

Cooking Time

50 minutes

Ingredients (serves 6)



300g (2 cups) plain flour

45g (2 1/2 tablespoons) caster sugar

1 teaspoon baking powder

Pinch salt

180g cooking margarine or butter, chilled and cubed

1 large egg

Iced water



1.25kg (about 5 large) Granny Smith apples

20mls (1 tablespoon) lemon juice

55g (1/4 cup) sugar

1 teaspoon ground cinnamon

2 tablespoons apricot jam

20g (1 tablespoon) butter, cubed



1 egg white, lightly beaten, to glaze

1 tablespoon sugar

Thick or thin cream, or vanilla or cinnamon ice-cream, to serve








Preparation Method

Preheat oven to 190°C.


Butter a glass or ceramic 23cm pie dish. To make the pastry, combine flour, caster sugar, baking powder and salt in a bowl. Using your fingertips, rub in margarine or Cooking: 50-60 mins. butter until mixture resembles breadcrumbs. Make a well in the centre, add egg and enough iced water - 10mls (2 teaspoons) - to mix to a soft dough. Bring together with fingertips and shape into a disc. Cover the dough completely in plastic wrap and refrigerate for 30 minutes.


Peel, core and cut apples into quarters. Cut each quarter into 3 wedges. Then toss the apple with lemon juice to prevent it from browning. Just before rolling out pastry, toss apples with the sugar and cinnamon.


Roll out two-thirds of the pastry to a round about 28cm in diameter and line the buttered pie dish. Trim the edges and spread pastry with apricot jam. Arrange the apple slices in pastry case, dot with butter and then brush pastry edges with beaten egg white. Roll out the remaining pastry into a round large enough to cover the pie. Place over apples and press pastry edges together to seal. Trim pastry and decorate as desired.


Cut vents in top of pie, brush with egg white and sprinkle with 20g (1 tablespoon) of sugar. Bake for 20 minutes in preheated oven. Reduce oven temperature to 180°C. Bake for a further 30 to 40 minutes or until golden. Serve warm with cream or ice-cream.






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