Granny Apple Pie

    1 hour

    Quick and easy, thick and crusty, spice-filled American-style apple pie. Serve with ice cream or thickened cream to serve

    44 people made this

    Serves: 6 

    • 4 sheets of frozen shortcrust pastry, thawed
    • 4 Tablespoons caster sugar
    • 1/2 cup of breadcrumbs
    • 7 medium sized green (Granny Smith) apples
    • 4 Tablespoons of brown sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon of ground nutmeg
    • 1 teaspoon of ground allspice
    • 2 Tablespoons of butter, cut into small pieces
    • 1 egg, beaten
    • 2 Tablespoon demerara (or brown) sugar

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. After brushing each sheet of pastry with water, sprinkle with caster sugar.
    2. Pair pastry sheets, sugar side in. Roll pastry lightly to increase its size by 20 per cent and to seal. Line a 22cm pie dish with 1 rolled pastry pair. Sprinkle 1cm of breadcrumbs over the base.
    3. Peel and core apples 7 apples. Cut into 2mm-thick slices and put into a large bowl. Combine the apples, brown sugar, cinnamon, nutmeg and allspice and then layer into the pastry shell. Top with the pieces of butter.
    4. Lay the second pastry pair over the top. Crimp the edges to seal and remove any excess pastry. Brush the top of the apple pie with beaten egg, then sprinkle all over with demerara sugar. Cut a small slot or cross into the top of the pie.
    5. Bake pie for 40-45 minutes or when pastry turns golden. Remove and place on wire rack for 20 minutes before serving with ice cream or thickened cream.

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    Reviews in English (3)


    Cooking times as follows - 190C for 20mins and then change to 170C for a further 20 mins (40mins all up).... if top is getting too brown, just cover with aluminium foil. Perfect!  -  05 May 2015


    Just made this and it looks fabulous but there is no temp listed in the recipe so I think I started it off too high and had to decrease as it was turning brown after 15 min. Will edit tomorrow once we taste it!  -  12 Apr 2014


     -  14 Oct 2012