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Homebaked Apple Pie

Homebaked Apple Pie


Short Pastry

  • 300 grams All Purpose Pastry Mix
  • 150 grams Unsalted Butter (Cold)
  • 100 grams Caster Sugar
  • 2 Eggs
  • 50 ml(7tbsp) Iced Water
  • 2 teaspoons Cornflour


  • 1 kilogram Apples
  • 50 grams Sultanas
  • 1 teaspoon Cinnamon
  • 120 grams Caster Sugar
  • Egg Whites for brushing
  • A little caster sugar for dusting


  1. Mix the butter, sugar and Orgran All Purpose Pastry Mix to a crumb consistency only. Do not over mix.
  2. Mix together the water and the eggs.
  3. Add water-yolk mixture to flour mix, and mix to clear dough. Do not over mix.
  4. Chill the pastry for 30 minutes in the refrigerator.
  5. Wash, peel and slice the apples and put into a saucepan with the sultanas, cinnamon and caster sugar.
  6. Bring to the boil, simmer for 5 minutes then remove from the heat and cool.
  7. Preheat oven to 190°C (375°F).
  8. Remove half the pastry from the fridge and roll out on a well-floured surface with a floured rolling pin to a circle just larger than pie dish 5 mm thick and cut around the edges with a sharp knife.
  9. Sprinkle the cornflour on to the base of the pie to absorb any excess juices.
  10. Fill the case with the prepared apple filling.
  11. Remove the other half of the pastry from the fridge and roll out in the same way.
  12. Brush a little of the egg white around the edge of the pastry base and cover with the pastry top pushing down on to the edges.
  13. Cut around the pie and crimp the edges together using the back of the knife blade.
  14. Prick several holes in the pastry with a fork.
  15. Bake for 25 – 30 minutes or until the pie is golden brown.
  16. On removal from the oven, dust with castor sugar.

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