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Amazing Apple Pie

by Lorena

Definition of frustration: make an apple pie 4 times and not get it right. Definition of achievement: keep trying it and get it perfect :). This apple pie turned out exactly the way I like it and it’s ready to be made lots of times during the fall without being scared that it won’t turn out the way it should.

The things that I like to find in an apple pie is a crispy crust, a filling where I can feel the apple pieces and los of cinnamon in that lovely honey-like juice inside.

What happened to me repeatedly as I was testing recipes is that  I would cut into it and it would be so soupy inside. That was because I wasn’t cooking the cornflour before filling the pie and now I do it along with the juices that the apples let go when mixed with the sugar.

This apple pie lasted exactly 4 days at home and it’s not at all small. It’s extremely good and definitely a must to reheat before eating because it’s 500 times better. It’s excellent with vanilla ice cream and a cup of tea.

Before making this recipe make sure to read through the instructions carefully and watch the video because there are a lot of tips and details that you need to be mindful of for a perfect result.

If you don’t want to put dough on top and at the base you can replace the top dough with a crumble instead.

Amazing Apple Pie

5 from 1 vote
Print Pin Rate
Course: Dessert, Tea Time
Cuisine: Medium
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 12 people
Author: Lorena Salinas from Cravings Journal



  • 400 g all purpose flour
  • 2 tsp salt
  • 200 g unsalted butter cold and cut in cubes
  • 2 eggs
  • 2 tbsp water
  • 100 g sugar


  • 1 kg Royal Gala or Pink Lady apples (around 6-7 apples)
  • 2 tbsp lime juice
  • 1 tsp salt
  • 2 tsp powdered cinnamon
  • 250 g brown sugar
  • 6 tbsp cornflour
  • 60 g unsalted butter

To paint the top of the pie

  • 1 egg
  • 1 tsp water
  • 2 tsp sugar



  • Put the flour, sugar, salt and butter in a bowl.
  • Pinch the butter cubes along with the dry ingredients until no lumps of butter remain and it looks like wet sand. You can do this step in a food processor.
  • Add the eggs and water and mix with a spatula until it doens't help you anymore and continue with your hands. Don't over-knead so it doesn't turn tough.
  • Wrap the dough in cling film and let rest in the fridge for at least 30min. If you've left it for longer than that and it's too hard to stretch let it come to room temperature first.
  • Stretch 3/4 of the dough for the base to 3mm thick. Put on the mould and lift the sides to make sure the dough fits into the corners of the mould. Cut the excess and freeze for 15min.


  • Peel and core the apples. Cut them in thick slices.
  • Mix the apple slices with the brown sugar, cinnamon, lime juice and salt and let them rest for 30min-1 hour on a colander in a bowl so they can release their juices.
  • Mix the juices at room temperature  with the cornflour and butter and mix over medium heat until it starts boiling.
  • Pour the mix onto the apples, mix and let them cool to room temperature.
  • Put the filling in the dough and stretch the remaining dough for the top to cover the apples.
  • Cut small slates on the top of the pie so steam can escape.
  • Paint the top dough with a thin layer of the mix of egg and water and then sprinkle the sugar over it.
  • Take to preheated oven at 180C for 40min-1 hour or until it's golden on top and also on the bottom (it helps to have a see-though dish the first time you make it). Chances are it will be golden on the top first so at that point you put tin foil on the top and keep baking until the bottom is also golden.
  • Let cool at least 15min before cutting.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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