James Martin Apple Pie

This James Martin Apple Pie is a true British classic with crisp, buttery pastry and a generously spiced apple filling that turns beautifully soft as it bakes. The flavours are comforting and familiar, with just enough sweetness to let the apples shine. It is a straightforward bake that suits confident beginners and experienced home cooks alike. From start to finish, allow around 1 hour 30 minutes.

Ingredients

For the pastry

• 250g plain flour
• 125g cold unsalted butter, cut into cubes
• 2 tablespoons icing sugar
• 1 large egg yolk
• 2 to 3 tablespoons cold water

For the apple filling

• 750g Bramley apples, peeled, cored and thinly sliced
• 100g caster sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon plain flour
• Finely grated zest of half a lemon

To finish

• 1 egg, beaten
• Caster sugar, for sprinkling

How to Make James Martin Apple Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
• Make the pastry: Tip the flour and icing sugar into a large bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to bring it together into a soft dough.
• Chill and roll: Wrap the pastry and chill for 20 minutes. Roll out two thirds of the pastry and use it to line a 23cm pie dish, pressing it gently into the edges.
• Prepare the filling: Place the sliced apples into a bowl and toss with the caster sugar, cinnamon, flour and lemon zest until evenly coated.
• Assemble the pie: Spoon the apples into the pastry-lined dish. Roll out the remaining pastry and place it over the top, crimping the edges to seal. Cut a small slit in the centre.
• Bake: Brush the top with beaten egg, sprinkle with caster sugar and bake for 45 to 50 minutes until the pastry is golden and the apples are tender.
• Cool and serve: Allow the pie to stand for 10 minutes before slicing so the filling can settle.

Tips

How do I stop a soggy bottom?

Use cold pastry and avoid overfilling the pie. Baking on a preheated tray also helps crisp the base.

Which apples work best?

Bramley apples give the right balance of sharpness and softness once baked.

Can I prepare it ahead?

The pie can be assembled and chilled for up to 24 hours before baking.

Serving Suggestions

• Classic hot custard
• Lightly whipped cream
• Vanilla ice cream

Storage

Room temperature

Keep covered for up to 24 hours in a cool place.

Refrigerator

Store leftovers in the fridge for up to 3 days and reheat gently before serving.

Freezing

The baked pie freezes well for up to 2 months. Defrost overnight and reheat until piping hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Apple Pie

Recipe by Clara WoodCourse: DessertCuisine: BritishDifficulty: Easy

Servings

8

slices

Prep time

30

minutes

Cooking time

50

minutes

Total time

90

minutes

Calories

420

kcal

1

hour 

20

minutes

A classic James Martin apple pie with buttery shortcrust pastry and a gently spiced apple filling. Perfect served warm with custard or cream.

Ingredients

• 250g plain flour

• 125g cold unsalted butter, diced

• 2 tbsp icing sugar

• 1 large egg yolk

• 2–3 tbsp cold water

• 750g Bramley apples, peeled and sliced

• 100g caster sugar

• 1 tsp ground cinnamon

• 1 tbsp plain flour

• Zest of ½ lemon

• 1 egg, beaten

• Caster sugar, for sprinkling

Directions

• Preheat the oven to 200°C (180°C fan).
• Rub the butter into the flour and icing sugar until it resembles fine breadcrumbs.
• Add the egg yolk and water, mixing gently to form a dough.
• Chill the pastry for 20 minutes before rolling.
• Mix the apples with sugar, cinnamon, flour and lemon zest.
• Line a pie dish with pastry, fill with apples and top with remaining pastry.
• Brush with egg, sprinkle with sugar and bake for 45–50 minutes until golden.
• Cool slightly before serving.

Notes

• Use Bramley apples for the best balance of flavour.
• Resting the pastry helps prevent shrinkage.
• Serve warm for the best texture.