Delia Smith Apple Pie​ Recipe

This easy Delia Smith Apple Pie is made with a mix of Cox’s and Bramley apples, ready-made shortcrust pastry, whole cloves, and a crunchy demerara sugar topping. The result is a classic, comforting dessert with a golden, flaky crust and a warm, sweet-tart fruit filling. Perfect for a cozy autumn evening, this simple recipe creates a beautiful pie that serves six to eight people with minimal effort.

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Delia Smith Apple Pie Ingredients

• 700g mixed Cox’s and Bramley apples
• 230g Jus-Rol fresh large shortcrust pastry case
• 1 heaped tablespoon golden caster sugar
• 6 whole cloves
• 1 egg white, lightly whisked
• 200g Jus-Rol fresh shortcrust pie lid, 24cm in diameter
• 1 tablespoon unrefined demerara sugar

How To Make Delia Smith Apple Pie

1. Preheat the oven: First, set your oven to preheat to 400°F (200°C) or gas mark 6.
2. Prepare the pie base: Place the pastry case, still in its foil container, onto a solid baking sheet. The baking sheet makes it easier to handle and catches any drips.
3. Fill the pie: Halve, core, and slice the apples, leaving the skins on. Pile the apple slices into the pastry case, mounding them higher in the center.
4. Add the flavorings: Sprinkle the golden caster sugar evenly over the apples and dot the 6 whole cloves among the fruit.
5. Seal the edges: Using a pastry brush, lightly dampen the rim of the pastry case with some of the whisked egg white. This will help the lid stick.
6. Cover the pie: Carefully place the pastry lid over the apples. Gently press the edges down to seal them to the base.
7. Crimp the crust: Crimp the edges all the way around using your thumb and forefinger or the tines of a fork to create a decorative, sealed border.
8. Create a steam vent: Use a small knife to cut a hole in the center of the lid, about the size of a large coin. This allows steam to escape during baking.
9. Brush with egg wash: Brush the entire surface of the pastry lid with the remaining beaten egg white.
10. Add a crunchy topping: Sprinkle the demerara sugar evenly over the egg-washed crust.
11. Bake until golden: Place the pie in the center of the preheated oven and bake for 30–40 minutes, or until the crust is a deep golden brown and the filling is bubbly.

Recipe Tips

• Use a Mix of Apples: The combination of Cox’s and Bramley apples is key. Bramleys break down into a soft, fluffy sauce, while the Cox’s apples hold their shape, giving the filling a wonderful, varied texture.
• Mound the Apples High: Apples shrink significantly as they cook. Piling them higher in the center prevents the crust from sinking and creating a gap between the filling and the lid.
• Don’t Skip the Steam Vent: The hole in the middle of the pie is crucial. It allows steam from the cooking apples to escape, which keeps the pastry from becoming soggy and ensures a crisp crust.
• Egg White for a Crisp Finish: Using only egg white for the wash gives the crust a lovely sheen and helps it turn golden brown. It also provides the perfect sticky surface for the demerara sugar to adhere to, creating a delicious crunchy topping.

What To Serve Apple Pie

This classic apple pie is perfect on its own, but it truly shines when served warm with a creamy accompaniment. For a traditional pairing, serve a generous slice with a scoop of vanilla ice cream or a river of warm custard. A dollop of thick clotted cream or freshly whipped heavy cream also works beautifully. For a savory contrast that is popular in some regions, try serving it with a slice of sharp cheddar cheese.

How To Store Apple Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it with foil or place it in an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet in an oven preheated to 350°F (175°C) for 10-15 minutes to re-crisp the crust.
• Freeze: Apple pie freezes very well. You can freeze individual slices or the whole pie. Wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It will keep in the freezer for up to 4 months. Thaw in the refrigerator before reheating.

Delia Smith Apple Pie Nutrition Facts

• Calories: 315 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 5mg
• Sodium: 250mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 21g
• Protein: 4g

Frequently Asked Questions

• Can I use homemade shortcrust pastry? Absolutely. If you prefer to make your own, simply prepare enough shortcrust pastry for a double-crust 9-inch pie. Press one half into your pie dish and use the other half for the lid.
• Do I have to use whole cloves? No, the cloves are optional. If you don’t like cloves, you can leave them out or substitute them with a sprinkle of ground cinnamon or nutmeg over the apples for a different warm spice flavor. Remember to remove the whole cloves before serving.
• Why leave the skins on the apples? Leaving the skins on adds a bit of rustic texture, color, and extra fiber to the pie filling. However, if you prefer a smoother filling, you can certainly peel the apples before slicing them.
• Can I make this pie ahead of time? Yes, you can assemble the entire pie a day in advance. Do not add the egg wash or sugar topping. Cover it tightly with plastic wrap and store it in the refrigerator. Just before baking, apply the egg wash and sprinkle with sugar, then bake as directed.

Try More Recipes:

• Delia Smith Apple And Almond Pudding​ Recipe
• Delia Smith​ Christmas Chutney Recipe
• Delia Smith​ Alpine Eggs Recipe