James Martin Apple Pie

Name: James Martin Apple Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 250g plain flour; 125g unsalted butter; 2 tbsp caster sugar; 1 egg yolk; 700g Bramley apples; 100g caster sugar; 1 tsp cinnamon; 1 tbsp lemon juice; 2 tbsp cornflour; 1 egg, beaten; Demerara sugar; Pinch of salt

This classic James Martin Apple Pie is everything a proper British pudding should be. Crisp, buttery pastry wrapped around soft, cinnamon scented apples with just the right balance of sweetness and sharpness. It is a medium difficulty bake that feels rewarding without being fussy, and it comes together comfortably in about 1 hour 30 minutes from start to finish.

Ingredients

For the shortcrust pastry

250g plain flour
125g cold unsalted butter, cubed
2 tbsp caster sugar
1 large egg yolk
2 to 3 tbsp cold water
Pinch of salt

For the apple filling

700g Bramley apples, peeled, cored, and sliced
100g caster sugar
1 tsp ground cinnamon
1 tbsp lemon juice
2 tbsp cornflour
25g unsalted butter, diced

For finishing

1 egg, beaten
1 tbsp demerara sugar

How to Make James Martin Apple Pie

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
Make the pastry: Put the flour, salt, and butter into a large bowl. Rub together with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar, egg yolk, and enough cold water to bring it together into a smooth dough.
Chill the dough: Shape the pastry into a flat disc, wrap it, and chill for 20 minutes. This helps the pastry relax and makes rolling easier.
Prepare the filling: Place the sliced apples into a bowl. Add the sugar, cinnamon, lemon juice, and cornflour. Toss gently until the apples are evenly coated.
Line the tin: Roll out two thirds of the pastry and use it to line a 23cm pie dish. Let the excess hang over the edge.
Fill the pie: Spoon the apple mixture into the pastry case and dot with the diced butter.
Add the lid: Roll out the remaining pastry and place it over the apples. Press the edges together, trim neatly, and crimp if you like. Cut a small steam hole in the centre.
Finish and bake: Brush the top with beaten egg and sprinkle with demerara sugar. Bake for 40 to 45 minutes until golden and bubbling.
Cool slightly: Leave the pie to stand for at least 15 minutes before slicing so the filling can settle.

Tips for the Best Apple Pie

How do I stop the pastry from shrinking?

Always chill the pastry before baking and avoid stretching it when lining the dish. Gentle handling makes a big difference.

Which apples work best?

Bramley apples give the best balance of sharpness and texture, but you can mix in a sweeter apple if you prefer.

How do I avoid a soggy base?

Using cornflour in the filling helps absorb excess juice. Baking on a preheated tray also improves the base.

Serving Suggestions

Serve warm with thick custard
Pair with vanilla ice cream
Add lightly whipped cream for a classic finish

Storage

Room temperature

The pie keeps well for up to 1 day covered loosely.

Refrigerator

Store for up to 3 days in an airtight container. Reheat gently before serving.

Freezing

Freeze baked and cooled pie for up to 3 months. Defrost overnight and warm in the oven.

Nutrition

Calories: 420 kcal
Carbohydrates: 58g
Protein: 6g
Fat: 20g
Saturated fat: 12g
Sodium: 180mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I make this pie ahead of time?

Yes, you can bake it a day in advance and reheat gently before serving.

Do I need to pre cook the apples?

No, the apples soften perfectly during baking and keep a better texture.

Can I use ready made pastry?

Yes, good quality ready made shortcrust works well if you are short on time.

Is this pie suitable for freezing?

Yes, freeze once baked and fully cooled for best results.