Apple Pie

The scent of an apple pie baking in your oven will cheer up any gloomy penguin. Don't let your oven get too hot and keep a close eye on the pie while it bakes, because those edges can burn very quickly!

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200g plain flour

125g of fridge-cold butter cut into cubes

65g caster sugar or the pastry, plus extra to sweeten the apples and sprinkle on the top of the pie

1 large egg yolk

A little cold water

3 cooking apples or 6 dessert apples, peeled, cored and sliced

A tablespoon of hot water

Milk for brushing the top


The oven needs to be at about 180 degrees.

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  1. 1) Put the apples in a pan with the hot water and cook on the stove top until they are soft.
  2. 2) Meanwhile, make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs.
  3. 3) Mix in 65g of sugar, then the egg yolk and a tablespoon of cold water. It should come together into a soft but workable dough. If it is too dry add a little extra water.
  4. 4) Wrap the dough in cling film or a wax wrap and chill in the fridge for half an hour.
  5. 5) Once the apples are soft remove the pan from the heat and add sugar to taste. I think they are better left a bit sharp as a delicious contrast to the sweet pastry!
  6. 6) After 30 minutes bring the pastry out of the fridge and roll it out thinly. Cut out a circle for the bottom of the pie dish and make it large enough to line the sides. Cut another, slightly smaller circle to make the lid and create decorative apples and leaves (or penguins!) for the top.
  7. 7) Line the tin with the large circle of pastry, then fill with the apples.
  8. 8) Brush the edge of the pastry with milk and put on the lid. Crimp or press the edges together inside the dish (we found that overhanging pastry tended to melt before it cooked).
  9. 9) Brush the top with milk. Cut a small hole or a cross in the middle of the lid and add the decorations around it.
  10. 10) Brush the decorations with milk, then sprinkle the whole pie with a little caster sugar.
  11. 11) Put the dish on a baking tray which has baking beans on it or is lined with a foil-wrapped sheet of damp kitchen roll. These help to stop the bottom burning.
  12. 12) Pop it in the oven for about 20 minutes, until golden brown, keeping a watch on it every few minutes to avoid burning. (You can see in the photos how the edges of our pie burnt. We cut those off and served it because the pie was to good to waste!)
  13. 13) Serve hot, warm or cold with or without custard, cream or ice cream.