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A Sunday dessert classic!


Recipe Information

Prep. Time: 30 minutes
Makes: 1 pie
Total Time: 35 mins


Preheat oven to 200ºC (180ºC fan assisted)/400ºF/Gas 6.

  1. Divide pastry in half and roll out one to line a 20 cm/8” shallow pie plate. Put to chill whilst you prepare the apples.
  2. Peel, core and thickly slice the apples, toss with the lemon rind and juice, flour, sugar and cinnamon. Pile into the pastry base.
  3. Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired – we cut out rounds of pastry with a small cutter and then added stalks to give an ‘apple’ motif. Brush with water and dredge lightly with remaining sugar, bake for 20-25 mins until pastry is golden brown.
  4. Serve warm with cream or ice cream.


  • 500g Jus-Rol™ All butter shortcrust pastry thawed 
  • 1 kg cooking apples peeled, cored and thickly sliced 
  • 1 lemon juice and rind 
  • 1 tbsp flour   
  • 2 tsp ground cinnamon   
  • 100g caster sugar   [plus a little extra sugar for dredging]