An apple pie, slightly flavored with cinnamon.

Autumn is the apple season. Why not making an apple pie for tea?! In this recipe, I preferred cooking the apple filling before baking it with the pie. Ideally, serve warm with some vanilla ice cream.

Apple Pie


The Crust
  • Sift the flour and salt then add the cold butter, cut into dices.
  • Mix together with your finger tips until sand-like texture. To make this step easier, put the flour and butter in the mixer.
  • Add Sugar and mix well.
  • Add cold water in small quantities to form the dough.
  • Never knead this kind of doughs.
  • Flatten the dough and cover with cling film.
  • Put in the fridge for at least 30 minutes.
Apple Pie
The Filling
  • In a large pan, melt the butter.
  • Add the apples, lemon juice, brown sugar and cinnamon.
  • Cook over medium heat, and stir gently until sugar dissolves.
  • Add cornstarch and mix until well combined.
  • Reduce the heat, cover and cook for about 20 minutes, until apples are really soft and the juice is thick.
  • Leave to cool for 10 minutes.
Apple Pie
The Assembling
  •  175°C
  •  45min
  • Roll out the cold dough and cover the bottom of your tin.
  • Using some flour to dust the work surface will make it easier.
  • Put the filling.
  • Cover your pie with the remaining dough, making a decoration of your choice.
  • Brush the surface or your pie with an egg yolk mixed with some milk.
  • Sparckle some sugar on top of it.
  • Bake in a preheated oven at 175°C for 45 to 50 minutes.


  • Calories: 437
  • Carbohydrates: 65.2g
  • Cholesterol: 48mg
  • Fat: 19g
  • Fiber: 5.2g
  • Protein: 4.6g
  • Saturated fat: 11.7g
  • Serving size: 1 slice
  • Sodium: 134mg
  • Sugar: 29.9g

Apple Pie