British Apple Pie is quite a bit different than American Apple Pie. I enjoy it so much more, in fact, it’s my favorite apple pie recipe. Read on to find out why.
Since moving to the US as a little girl, I’ve always wondered about the phrase, “As American as Apple Pie.”
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Why has America claimed the Apple Pie as their own?
The reason I didn’t understand why Apple Pie was claimed by Americans is because I had eaten lots of apple pie in Scotland. According to a Time Magazine article, historians have traced pie crusts back to the Greeks. Romans used to fill them with meat and seafood, and also made sweet pies for dessert. “Pyes”, as they were called in Medieval England, were also mostly savory. Even pumpkin pie wasn’t popular in the US until the 1800s and was based on a British spiced squash recipe.
I remember tasting my first American apple pie, and being really surprised (maybe shocked) when I realized it tasted nothing like what I was expecting. The flavor wasn’t of apple, but cinnamon. I must explain that I do like cinnamon, especially in Cinnamon Rolls. However, I love to taste the flavor of the apples. so I don’t add any cinnamon to my apple pies.
Unfortunately, we don’t get the variety of cooking apples in the US that are available in the UK (like Bramley), so the best apple to use is Granny Smith. If you use a different type of apple, the flavor and texture of the filling will not be up to par with one made with Granny Smith apples. Yes, it is worth using the right variety!
Apple Pie without Ice Cream?
I also prefer my apple pie with fresh cream or custard, and not vanilla ice cream. Some of you in the US may think that not using cinnamon is bad, but serving apple pie without ice-cream is criminal; however, it all depends on what you’ve grown up with and become accustomed to.
This particular pie (in the photos) was given to a lovely friend as a “thank you”, and I was unsure how my British apple pie would be received. I also handed gave her some heavy organic whipping cream to serve with the pie, and a few days later I was so happy to hear that she and her family absolutely loved the pie and serving it with the cream!
You may also enjoy this British apple dessert: Eve’s Pudding!
Apple Pie without Cinnamon?
If you have never tasted a British apple pie, then I strongly encourage you to keep the cinnamon in the spice rack, just once. I’d love for you to taste the wonderful flavor of this gorgeous crust, together with the slightly sweetened Granny Smith apples, without an overpowering flavor of spice to mask them.
Here’s how I make my apple pie. I don’t use a recipe for the filling as I always “eye” the ingredients, but I’ve measured them just for you.
British Apple Pie (My Favorite)
makes one pie (serves 10)
Ingredients for Crust
- 3 1/2 cups (1 lb) flour
- 1/2 tsp salt
- 8 oz (2 sticks) cold, unsalted butter
- 1 Tbsp sugar
- a little ice water
Ingredients for Filling
- 4 or 5 large, organic Granny Smith apples, peeled, cored and sliced into about 16 pieces ea
- juice of half a fresh lemon
- 3 to 4 Tbsp sugar (more or less to taste)
- 1 egg white, slightly beaten with a tsp of water, to brush the pie crust
- organic, heavy whipping cream or custard, to serve
- (optional: more sugar to sprinkle on top)
Special equipment: 9″ pie dish (the link takes you to a similar Emile Henry dish like the one I used)
Preheat oven to 400º F (200º C)
Prepare the Filling
Place all the ingredients for the filling in a pot over medium-low heat. Cook gently, turning the apples by tossing them in the pot every few minutes. Cook until the apples are just starting to become softened, but are still firm and hold their shape.
Remove from heat and set aside.
Here are my directions for making pie crust, however, if you do not have a food processor, you can cut the butter into the flour with two knives, then use your hands to rub it in at the end, and stir in the water with a wooden spoon.
Recipe for Pie Pastry in Under 1 Minute.
Prepare the Pastry
Once you have the pie pastry, cut out a third and set it aside.
Now roll out the remaining pastry on a floured work surface until it is large enough to accomodate the pie dish. (I hold the dish over the pastry and make sure it extends about 2″ all around.)
Gently roll the pastry onto the rolling pin until you can lift it, then place it onto the pie dish.
Don’t worry if there are some cracks; just wet your finger and rub some water into the crack and join the pieces together.
Assemble the Pie
With a knife, trim the pastry all along the pie dish, using the edge as a guide, then fill it with the apples.
Roll out the remaining piece of pastry; wet the edge with your finger dipped in a bowl of water, until the entire perimeter is wet, then place the pastry on top of the pie.
Once again, trim the pastry, using the dish as a guide.
Crimp the edges any way you like (I did this method with my thumb and index finger) and then cut a hole in the center of the British apple pie, about 1″ long.
I also used some leftover pastry to cut out two leaf shapes and drew lines on them with a thin, sharp knife, then wet the underneath so they stuck to the pie.
Brush the entire crust with the beaten egg white, which will ensure a lovely golden color.
Bake the Pie
Bake in 400º F (200º C) oven for about 30 to 40 minutes or until the crust is a golden brown color. Ovens vary significantly, but I place my pies on the lower rack for about 20 minutes, then move it to the center rack so that the bottom crust cooks well, however adjust your placement and baking time according to your own oven.
When ready, remove British apple pie from the oven and immediately dust with Baker’s (extrafine) sugar (caster sugar in the UK) and let cool slightly before serving.
Our cream in the US is very runny, so to mimic double cream in the UK, I slightly beat the cream until it starts to thicken, then pour it over a slice of British apple pie in a bowl.
Alternately, a homemade custard or Bird’s custard is lovely when served over this delicious British apple pie: quintessentially British!
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My Favorite (British) Apple Pie
A classic and traditional British apple pie using US available ingredients. This pie will knock your socks off!
Ingredients
CRUST
- 1/2 tsp salt
- 8 oz (2 sticks) cold, unsalted butter
- 1 tbsp sugar
- a little ice water
- 4 cups (1 lb) flour
FILLING
- 5 or 6 large, organic Granny Smith apples, peeled, cored and sliced into about 12 pieces ea
- juice of half a fresh lemon
- 3 to 4 tbsp sugar (more or less to taste)
GLAZE
- 1 egg white, slightly beaten with a tsp of water, to brush the pie crust
TO SERVE
- cream or custard
Instructions
- Preheat oven to 400º F (200º C)
- Place all the ingredients for the filling in a pot over medium-low heat. Cook gently, turning the apples by tossing them in the pot every few minutes. Cook until the apples are just starting to become softened, but are still firm and hold their shape. Remove from heat and set aside.
- Put the flour, salt and butter in a food processor and pulse a few times. Add a little ice water and pulse again until the mixture starts to come together. The pastry is ready; roll out and place into pie dish.
- With a knife, trim the pastry all along the pie dish, using the edge as a guide, then fill it with the apples.
- Roll out the remaining piece of pastry; wet the edge with your finger dipped in a bowl of water, until the entire perimeter is wet, then place the pastry on top of the pie. Trim the pastry, using the dish as a guide.
- Crimp the edges any way you like and then cut a hole in the center of the pie, about 1″ long.
- Brush the entire crust with the beaten egg white, which will ensure a lovely golden color.
- Bake in 400º F (200º C) oven for about 30 to 40 minutes or until the crust is a golden brown color. Ovens vary significantly, but I place my pies on the lower rack for about 20 minutes, then move it to the center rack so that the bottom crust cooks well, however adjust your placement and baking time according to your own oven.
- When ready, remove from the oven and immediately dust with Baker’s (extrafine) sugar (caster sugar in the UK) and let cool slightly before serving.
- Our cream in the US is very runny, so to mimic double cream in the UK, I slightly beat the cream until it starts to thicken, then pour it over a slice of pie in a bowl.
- Alternately, a homemade custard or Bird’s custard is lovely when served over this delicious apple pie: quintessentially British!
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving:Calories: 397Total Fat: 19gCholesterol: 0mgSodium: 0mgCarbohydrates: 50gFiber: 0gSugar: 0gProtein: 7g
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Dear Christina,
Thank you so much for your recipe! As I was brought up on Scotland, now living in the Netherlands, they make sturdier apple.pie with cinnamon which is just as delicious. But i longed to.make my own scottish bakery type pie. This worked out tremendously!! Or fandabbydosey in scottish :)
I have some lovely photos to show but i dont know where i can upload them on your site.
Again thank you so much for the easy and satisfying tasting recipe just like home.
Hi Eve, I’m so happy you enjoyed a taste of home! You can email me the photos (my email address is under the CONTACT tab above.) Thank you and hope you find other recipes to enjoy!
I’m going to give this a go! My bf is from the UK and he’s told me that proper apple pie shouldn’t have cinnamon. I’d like to surprise him with some little hand pies the next time he comes for dinner. I think I’ll cheat a bit and use a store-bought crust as I’ve never made a crust from scratch before. Thanks for the recipe! Excited to try!
That’s a lovely idea, except I’m going to try to convince you to make your own crust, Kris. There’s several reasons you should give it a try:
1. It’s not difficult to make pie crust (even if you don’t have a food processor.)
2. The difference in flavor is night and day.
3. Using real butter, vs. the hydrogenated oil and who knows what other ingredients is so much healthier.
If you need help, let me know, but I do hope you’ll try it; your boyfriend will taste the difference, too! :)
[…] My Favorite (British) Apple Pie […]
Hi Christina
I’ve migrated, and my tastes have too, in the opposite direction, having grown up in Canada and now living in England for many years. When I read North American recipes I always filter way back on sugar and spices. It’s the fruit flavours that should feature! My late (English) wife was a wonderful cook and, to continue to eat well, I am learning. I’ve made two pie shells so far (successfully, for pumpkin pie), and have had apple pie featuring in my dreams. I will be trying yours in the next few days.
Good for you, Ronald! Sorry to hear you’re on your own now, but I’m sure your wife would be happy that you’re learning to cook/bake. Wonderful! Let me know how the pies turn out! CC
This is a true British apple pie just like my mother used to make.
I now live in Germany and have tried for years to find an apple equivalent to a bramley. Without success.
So last year we imported a bramley apple tree, which had 4 apples this year, big enough to make 2 apple pies according to your recipe.
They were fantastic, my German husband loves them.
Brilliant! Wish I could grow a Bramley, but impossible to do it here. I’m so happy for you, Shirley as I know how good they are for cooking and baking. Next year, I bet you will have a lovely crop! Thank you for your wonderful review of my pie, too! I so appreciate it! Happy baking! CC
You and Mary Berry have convinced me to try British apple pie one last time. I had some, homemade, in Norfolk 30 years ago and it was an unpleasant shock. Tough pastry, white sugar, and flavorless apples. Ugh. Now I know what it should be like, I will give it a fair try, Thanks for telling me how
Oh no! That’s incredible, Jamie! Most home bakers in Britain are so good, especially 30 years ago! I think you’ll be pleased with this recipe. Let me know what you think! :)
Thank you so much. An excellent British style Apple Pie.
Thank you, Martin!
[…] są jednak angielskie desery. Apple pie – podawany na ciepło placek jabłkowy z lodami waniliowymi albo ciepłym sosem custard. […]