Classic Apple Pie

Hi friends! How are you this fine Sunday? I took some time out over the last week to remake and whip into shape a comforting old favourite: Classic Apple Pie. Because really, shouldn’t we be able to make pie all year long? It had been months since I pulled one out of the oven, and both Boyfriend & I were craving something comforting and reliable. This pie from November 2013 sprang to mind, and it ticks both of those boxes. Comforting in that when has pie ever not been a comfort to eat, and reliable because apple + cinnamon has never let anyone down.

Shall we dive in?

the story

When I originally posted this recipe in 2013, I shared this pie as a kind of celebratory dish. I had recently gone through the struggle of setting the blog up with its own domain name and figuring out how to allow comments. These might sound like straightforward things to the internet savvy among you, but my blog was on Tumblr at the time and these were huge feats for me. I had a little help from an internet friend – I’m still grateful, Adrian – and without those little steps, the blog wouldn’t be where it’s at today. And so, I celebrated with pie.

This was actually the first pie recipe I ever shared to the blog. I had previously posted my Apple & Raspberry Crumble Pie Bars, but this was the first proper pie that you could slice up and share with loved ones. I remember that was such a big deal for me because I was – and still am! – such a pie lover. One year, I even asked my sister to get me a pie for my birthday. She gifted me a humble Rhubarb & Apple Pie from Tesco and honestly – it was one of the best birthday presents ever. Pie holds a very happy place in my hearts.

how is this different from before?

I’ve updated the recipe ever so slightly. There are two main differences:

• I switched out the old pie dough recipe for my Perfect All-Butter Pie Dough. This was for two very important reasons. One: the old recipe used shortening instead of butter – ew! Gross. Two: frankly, the Perfect All-Butter Pie Dough is the best pie dough I’ve ever tasted.

• the old recipe used mixed spice instead of cinnamon. I’ve since gone off using mixed spice because I sometimes find it overpoweringly clove-ey, and cinnamon is much more comforting anyways.

why you should make this classic apple pie

Let me round up the reasons for you!

• making pie dough is sometimes a little intimidating – I totally get that. I have a very detailed blog post with step-by-step photos that makes pie dough such an achievable feat: Perfect All-Butter Pie Dough. It’s extra buttery and luscious, and it takes this Classic Apple Pie to a whole new level of deliciousness.

• the clue is in the title: apple & cinnamon is such a classic flavour combo! They are a match made in flavour heaven, and I’ve yet to meet anyone who doesn’t love them together. This is a good basic pie to have up your sleeve.

• this pie just emanates all the autumnal feels.. which quite frankly, I need in my life year round. It’s cozy and comforting and reminds me of wooly jumpers and sitting by the fire.

There we have it, friends: Classic Apple Pie. I hope you make it, I hope you love it, and I hope it makes your day brighter.

My love to you,

Vicki xo

5 from 1 vote

Classic Apple Pie

Classic Apple Pie made with the flakiest all-butter pie dough, and loaded with cinnamon doused apples – the most comforting and perfect pie filling around.
P R E P35 minutes
C O O K45 minutes
T O T A L3 hours 50 minutes
Yield: 1 9-inch pie
Author: Vicki @ Passionate Baker


for the pie dough

  • 450 g strong white flour
  • 25 g caster sugar
  • 350 g salted butter, cubed and chilled in the fridge for at least 20-minutes
  • 140 mls ice water

for the filling

  • 480 g apples, peeled and cored – I used bramley
  • 125 g caster sugar
  • 3 tsp cornflour
  • 1 tsp cinnamon

to assemble

  • 1/4 tsp cornflour mixed with 3/4 tsp caster sugar, for soggy bottom protection
  • 1 egg , lightly whisked for washing
  • demerara sugar, for sprinkling


for the pie dough base

  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour & the sugar.
  • With the mixer on slow, add in the chunks of butter. Beat together until the butter breaks down. The mix should resemble breadcrumbs mostly, but with some larger pea size pieces of butter. Pour the ice cold water into the bowl & mix together quickly until it just starts to form a dough, but there are some unincorporated bits in the bottom of the bowl.
  • Handling the dough as little as possible, tip the contents out onto a lightly floured surface & bring everything together on the bench, very lightly kneading it. Shape the dough into a large rectangle & use a rolling pin to roll it out to double it's size. Perform a single fold in the dough by folding the top third down into the middle, then the bottom third up over the first, as you would a letter.
  • Using a sharp knife, gently cut the dough in two. Lightly shape each piece into a disk shape, wrap both tightly in cling film, and rest in the fridge for at least 2-hours.
  • Lightly grease a 9-inch pie tin with butter. On a lightly floured surface, roll one of the pie discs out to a large circle place in prepared tin. Trim the edges, and crimp if desired. Place in the fridge.

for the filling

  • Fill a medium bowl halfway with water. Juice the lemon into the water and stir. Slice the apples into even slices, adding them to the lemon-water as you do. When all of the fruit has been sliced and dipped in the water, gently tip out the water and drain the fruit. Place the fruit back into the empty bowl.
  • To the bowl, add the caster sugar, cornflour, cinnamon, and lemon zest. Mix thoroughly and set aside.

for the pie dough lattice

  • Take the second pie disc out of the fridge and repeat the rolling out process. Use a sharp knife to slice the dough into straight strips of dough – they can be any size you want; I went for random widths. Set aside.

to assemble

  • Preheat the oven to 200°C.
  • Sprinkle the cornflour/caster sugar mixture over the chilled pie dough base and use your fingers to spread it around.
  • Using your hands, transfer the macerated fruit to the pie base, draining off as much of the liquid as possible.
  • Lay strips of lattice over the top of the fruit and alternate peeling them back and laying so that they weave together. Place the whole pie in the freezer for at least 20-minutes while the oven preheats.
  • When ready to bake, lightly brush the whole pie with egg wash, sprinkle generously with demerara sugar, and bake in the preheated oven for 45-minutes, or until deeply golden brown and crunchy.
  • Leave to cool before slicing and serving.

Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!


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