Classic Homemade Apple Pie Recipe

There are few desserts more comforting than a classic homemade apple pie.

Golden, buttery pastry, warm cinnamon-spiced apples and a deliciously crisp crust make this an all-time favourite — and it's surprisingly simple to make at home.

Whether you're baking for Sunday lunch, a family gathering or simply fancy something homemade, this traditional apple pie recipe is one worth keeping.

And before the oven even goes on, good knife preparation makes a difference. From peeling and coring the apples to cutting them into even slices, the right kitchen knife gives you better control and makes preparation easier.

Ingredients
For the pastry
300g plain flour
150g cold unsalted butter, cubed
2 tbsp caster sugar
1 large egg yolk
3–4 tbsp cold water
A pinch of salt

For the apple filling
6–7 medium cooking apples
100g caster sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tbsp lemon juice
1 tbsp plain flour
25g butter

To finish
1 egg, beaten
1 tbsp caster sugar

Nutritional Info (Per Serving)
Calories: 440 kcal
Carbs: 63g
Protein: 5g
Fat: 16g
Fiber: 4g
Sugar: 30g

Cooking Time:
Prep Time: 30 minutes
Chilling Time: 30 minutes
Cook Time: 55–60 minutes
Serves: 8

Which Apples Are Best for Apple Pie?
For a traditional British apple pie, Bramley apples are an excellent choice. Their naturally sharp flavour works beautifully with sugar and cinnamon, and they soften nicely during baking.

You can also combine Bramleys with sweeter eating apples if you prefer a slightly sweeter, more complex filling.

How to Make Homemade Apple Pie
1. Make the pastry
Add the flour, salt and cold butter to a large mixing bowl.
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the caster sugar, then add the egg yolk and enough cold water to bring everything together into a dough.
Don't overwork the pastry. Once it comes together, shape it into a disc, wrap it and refrigerate for at least 30 minutes.

2. Prepare the apples
Peel, core and slice the apples into reasonably even pieces.
For detailed preparation such as peeling and removing apple cores, a small paring knife is particularly useful. For slicing several apples quickly and consistently, a good chef's knife is an excellent all-round choice.
A sharp blade also allows you to make controlled cuts without having to force the knife through the fruit.
Toss the prepared apples with the sugar, cinnamon, nutmeg, lemon juice and flour.

3. Prepare the pie dish
Preheat your oven to:
200°C / 180°C fan / 400°F / Gas Mark 6
Take the chilled pastry from the refrigerator and divide it into two pieces, with one slightly larger than the other.
Roll out the larger piece and use it to line a 23cm pie dish.
Trim away any excess pastry.

4. Add the apple filling
Place the prepared apples into the pastry case.
Dot the surface with the butter.
Roll out the remaining pastry and carefully place it over the apples.
Press the edges together to seal the pie, then trim and crimp the edges.
Cut several small slits into the top of the pastry. These allow steam to escape while the pie is baking.

5. Glaze the pie
Brush the pastry with beaten egg and sprinkle over the caster sugar.
The egg gives the crust its beautiful golden colour, while the sugar adds a light crispness to the surface.

6. Bake
Place the pie on a baking tray and bake at 200°C / 180°C fan for 20 minutes.

Then reduce the temperature to:
180°C / 160°C fan / 350°F / Gas Mark 4
Continue baking for approximately 35–40 minutes, until the pastry is golden brown and the apple filling is bubbling.
If the edges begin to brown too quickly, cover them loosely with foil.

7. Let it rest
Once your pie is out of the oven, allow it to rest for around 15–20 minutes before serving.
This gives the filling time to settle and makes it easier to cut clean slices.

The Best Knives for Preparing Apple Pie
Apple pie might be a dessert, but there's plenty of knife work involved before it reaches the oven.

For peeling and coring: a paring knife
A small paring knife gives you excellent control when removing apple skin, trimming fruit and working around the core.

The 3.5-inch Japanese VG10 Damascus Paring Knife from Sharp Blades is designed for detailed kitchen work, with a compact blade and fine tip for controlled cutting.

Shop the Sharp Blades Paring Knives

For slicing: an 8-inch chef knife
Once your apples are peeled and cored, an 8-inch chef knife makes quick work of slicing them into even pieces.

The 8-inch Japanese VG10 Damascus Chef Knife is designed for slicing, chopping and dicing, making it a versatile choice for everyday kitchen preparation.

Explore the Sharp Blades 8-Inch Chef Knives

Sharp Blades Tip: Keep Your Apple Slices Even
Try to cut your apples into pieces of a similar thickness.
If some pieces are very thin while others are much thicker, the thinner pieces can become soft before the thicker pieces are fully cooked.
A sharp knife makes it easier to maintain consistent cuts and gives you greater control during preparation.
Good food starts with good preparation — and good preparation starts with a good knife.

What to Serve With Apple Pie
A warm slice of homemade apple pie is delicious on its own, but it's even better with:
Vanilla ice cream
Homemade custard
Whipped cream
Clotted cream
Caramel sauce

For a classic British-style dessert, serve it warm with generous amounts of custard.

How to Store Apple Pie
Allow the pie to cool before covering it.
If you're keeping it for later, refrigerate it and gently reheat individual portions when you're ready to serve.
The pastry can be refreshed in the oven for a few minutes to bring back some of its crisp texture.

Frequently Asked Questions
What apples are best for apple pie?
Bramley apples are a popular choice in the UK because their sharp flavour works particularly well with sugar and spices. You can also combine cooking and eating apples.

Why is my apple pie filling watery?
Apples naturally release liquid as they cook. Tossing the apples with a little plain flour helps thicken the juices. Allowing the pie to rest after baking also helps the filling set.

Should I peel apples for apple pie?
For a traditional smooth apple pie filling, peeling the apples is recommended. It also allows the apples to soften more evenly.

What knife is best for cutting apples?
An 8-inch chef knife is an excellent choice for slicing apples, while a smaller paring knife is useful for peeling, coring and detailed preparation.

How do I get a golden pie crust?
Brush the pastry with beaten egg before baking and sprinkle with a little caster sugar.

Final Thoughts
A homemade apple pie doesn't need complicated ingredients or advanced baking techniques.

With good apples, buttery pastry, warming spices and a little patience, you can create a dessert that's perfect for sharing.

And when it comes to preparing the apples, don't underestimate the difference a good knife can make.

From peeling and coring to creating even slices, the right blade gives you control throughout the preparation process.

At Sharp Blades, we believe that good cooking starts with good tools.

Prep smart. Cut clean. Cook better.

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