Delia Smith Apple Pie Recipe

The Delia Smith Apple Pie Recipe is a classic British dessert with a crisp, buttery pastry and a soft, gently spiced apple filling. It’s the sort of comforting bake that feels just right for a cosy family pudding or a traditional Sunday treat.

A good apple pie should have a golden, flaky crust and a tender filling that’s sweet with a slight sharpness. The apples should hold their shape while becoming soft and fragrant, creating a perfectly balanced and comforting dessert.

Ingredients

For the Filling

• 750g Bramley apples, peeled and cored
• 250g Granny Smith apples, peeled and cored
• 100g caster sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp plain flour

For the Pastry

• 300g plain flour
• 150g unsalted butter, chilled and diced
• 50g caster sugar
• 1/4 tsp salt
• 1 large egg, beaten
• 1-2 tbsp cold water

How to Make Delia Smith Apple Pie Recipe

Prepare the Apple Filling

Slice the peeled and cored apples into thin wedges and place them in a large bowl. Add the caster sugar, cinnamon, nutmeg, lemon juice and flour, tossing well until evenly coated.

Make the Pastry

In a bowl, combine the flour, caster sugar and salt. Rub in the chilled butter until the mixture resembles breadcrumbs. Add the beaten egg, then gradually mix in cold water until a soft dough forms.

Wrap and chill in the fridge for at least 30 minutes.

Roll and Line the Dish

Preheat the oven to 200°C (180°C fan). Divide the pastry into two portions, one slightly larger. Roll out the larger piece and use it to line a 23cm pie dish, leaving a slight overhang.

Fill and Top the Pie

Spoon the apple mixture into the dish, mounding it slightly. Brush the edges with water. Roll out the remaining pastry and place it over the filling, sealing and crimping the edges. Cut a few small slits in the top.

Bake

Place on a baking sheet and bake for 40–45 minutes until the pastry is golden and crisp and the filling is bubbling.

Rest and Serve

Leave to cool for at least 15 minutes before slicing so the filling sets slightly, then serve warm.

Recipe Tips

• Chill the pastry dough for at least 30 minutes — this helps prevent shrinkage and ensures a flaky texture.
• Use a mix of tart and sweet apples for a balanced flavour — Bramley and Granny Smith are a great combination.
• Add lemon juice to the apple filling — it prevents the apples from browning and enhances the flavour.
• Avoid overworking the dough — this can make the pastry tough instead of tender and flaky.
• Cut slits in the top pastry — this allows steam to escape, preventing a soggy crust.
• Bake the pie on a baking sheet — it catches any drips and makes it easier to handle.

Healthy Alternatives / Variations

• Add a handful of raisins to the apple filling for a sweet twist.
• Include a pinch of ground cloves for extra warmth and spice.
• Swap the cinnamon for ginger for a different spice profile.
• Add a tablespoon of brandy or rum to the filling for a boozy kick.
• Top with a sprinkle of demerara sugar before baking for extra crunch.

Ingredient Substitutions

• Use gluten-free flour for a gluten-free version of the pastry.
• Replace caster sugar with brown sugar for a deeper caramel flavour.
• Use dairy-free margarine instead of butter for a vegan option.
• Swap the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan pastry.

How to Serve

Serve the Delia Smith Apple Pie Recipe warm with a scoop of vanilla ice cream or a dollop of clotted cream. The cold creaminess complements the warm, spiced apples beautifully.

Pairing Ideas

Pair this apple pie with a cup of strong English breakfast tea or a glass of chilled apple cider. The tea’s robustness or the cider’s crispness balances the pie’s sweetness.

How to Store Leftovers

Fridge

Store in the fridge for up to 3 days to keep the pastry crisp and the filling fresh.

Freezer

Freeze the baked pie for up to 2 months. Wrap it tightly in cling film and foil to prevent freezer burn.

Reheating

Reheat slices in a preheated oven at 180°C for 10-15 minutes to refresh the pastry.

Nutrition (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 15g

FAQs

Can I make the pastry in advance?

Yes, you can make the pastry dough up to 2 days in advance and store it in the fridge. This allows the flavours to meld and the dough to firm up.

What type of apples are best for this pie?

A combination of Bramley and Granny Smith apples works well. Bramleys are tart and break down nicely, while Granny Smiths hold their shape and add sweetness.

How do I prevent a soggy bottom?

Ensure the pastry is well-chilled before baking, and cut slits in the top to allow steam to escape. This helps keep the bottom crust crisp.

Can I use store-bought pastry?

Yes, store-bought shortcrust pastry can be used for convenience. Just ensure it’s thawed and ready to roll before use.

Delia Smith Apple Pie Recipe

Recipe by Margaret CollinsCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The Delia Smith Apple Pie Recipe combines a flaky pastry with a spiced apple filling for a classic British dessert.

Ingredients

• 750g Bramley apples, peeled and cored

• 250g Granny Smith apples, peeled and cored

• 100g caster sugar

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tbsp plain flour

• 300g plain flour

• 150g unsalted butter, chilled and diced

• 50g caster sugar

• 1/4 tsp salt

• 1 large egg, beaten

• 1-2 tbsp cold water

Directions

• Slice the apples and toss with sugar, cinnamon, nutmeg, lemon juice, and flour until coated.
• Combine flour, sugar, and salt; rub in chilled butter until it resembles breadcrumbs.
• Mix in beaten egg and cold water until dough forms; chill for 30 minutes.
• Preheat oven to 200°C (180°C fan); roll out larger dough portion to line a 23cm pie dish.
• Fill the pastry-lined dish with apple mixture, mounding slightly in the centre.
• Roll out remaining pastry, cover pie, seal edges, and cut slits for steam.
• Bake on a baking sheet for 40-45 minutes until golden brown.
• Cool for 15 minutes before serving for a set filling.

Notes

• Chill the pastry dough for at least 30 minutes — this helps prevent shrinkage and ensures a flaky texture.
• Use a mix of tart and sweet apples for a balanced flavour — Bramley and Granny Smith are a great combination.
• Add lemon juice to the apple filling — it prevents the apples from browning and enhances the flavour.
• Avoid overworking the dough — this can make the pastry tough instead of tender and flaky.
• Cut slits in the top pastry — this allows steam to escape, preventing a soggy crust.
• Bake the pie on a baking sheet — it catches any drips and makes it easier to handle.