Prep time
Cook time
Total time
You will need a 9in pie dish and a pie bird. I always cook my apples for two minutes in the microwave before cooking as I like a softer filling. If you prefer more solid apples leave them raw. You may find you use less apples if they are raw.
Serves: 6
  • 170g Flour
  • 120g Cold Unsalted Butter, cubed
  • Approx 4 Tbs cold water
  • 3-4 Bramley apples
  • 4 Tbs caster sugar, extra for dusting
  1. Make the pastry in a food processor.
  2. Whizz together the butter and flour then add the water to make a soft, smooth dough.
  3. Wrap in clingfilm and leave to rest in the fridge.
  4. Turn the oven on to 180C (400f)
  5. Peel and core the apples and slice.
  6. Put them in a microwavable bowl and cook for 2 minutes.
  7. Mix in the sugar and leave to cool.
  8. Put the pie bird in the middle of the dish and put in the apples.
  9. Roll out the pastry to slightly larger than the dish.
  10. Dampen the edge of the pie dish.
  11. Cut small strips of pastry and stick them to the edge. This will help the top stick.
  12. Lay over the remaining pastry. Press down to seal the edges.
  13. Cut off any excess with a sharp knife and using the blunt side make indentations around the edge of the pie.
  14. If you are feeling arty use the excess pastry to make some decorations and stick them on with a little water.
  15. Make a small hole in the pastry on top of the pie bird.
  16. Cook for approx. 25-30 minutes until golden brown.
  17. Dredge with a little sugar.
Recipe by The Eating Tree at