Spicy Apple Pie

Spicy Apple Pie

Spicy Apple Pie

There’s few things as homely as a fresh apple pie – and our apple pie recipe is sure to warm you up from the inside out. Subtly spiced apples with warming cinnamon and sweet nutmeg give this pie a distinctly moreish appeal without overpowering the natural flavour of the apples. When rolling the pastry out, make sure to keep it cold – that way you’ll end up with the perfect golden, flaky crust. Serve with indulgent whipped cream or a scoop of vanilla ice cream for an afternoon treat that really hits the spot. You can freeze this pie for up to 3 months – if you restrain from eating it all!
  • 4 large cooking apples, peeled and thickly sliced

  • Juice of 1 lemon

  • 100 gram (4 ounce) caster sugar

  • 25 gram (1 ounce) plain flour

  • ½ teaspoon Cinnamon Ground

  • ½ teaspoon Ground Nutmeg

  • Grated zest of 1 orange

  • 2 tablespoons orange juice

  • 550 gram (1¼ pounds) shortcrust pastry

  • 1 medium egg white (optional)

  • Glaze:

  • Milk

  • Caster sugar


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Place apples in a bowl and stir with lemon juice to prevent them discolouring. Mix in the sugar, flour, Cinnamon, Nutmeg, orange zest and juice.
  • 3 Roll out two thirds of the pastry to a thickness of 0.5cm (¼’’). Line a greased 25.5cm (10’’) pie plate. (If the pie is to be frozen, brush the pastry with egg white). Place the apple mixture in the middle of the pastry, leaving 1cm (½’’) of pastry clear around the edge. Roll out the remaining pastry to form the lid. Dampen the edges of the pie with water. Place the pastry lid over the apples. Trim off any excess pastry. Seal the edges and crimp them as desired.
  • 4 Cut any leftover scraps of pastry into leaves and shapes to decorate the top of the pie. Brush the pie with milk and sprinkle it with caster sugar. Place the pie on a baking sheet and cook in the oven for 30-45 minutes. If the pastry browns too quickly, cover it with foil. Serve the pie warm with whipped cream. It may be frozen, cooked or uncooked for up to 3 months.