Recipe Card

Apple Strudel Pie


    • Jus-Rol™ Sweet Shortcrust Block
    • 1kg Cooking apples, peeled, cored and cut into thick slices 
    • 100g Demerara sugar   
    • 1 Lemon, juice and zest 
    • 100g Sultanas   
    • 1tsp Cinnamon   
    • 50g Hazelnuts, roasted and chopped

    Equipment required

    • Rolling Pin
    • 750ml Pie Dish
    • Pastry Brush
    • Sharp knife


    1. Preheat oven to 200°C (180°C for fan assisted)/ Gas M6
    2. Combine the prepared apples with sugar, lemon juice and zest, mix well and pile into a pie dish.
    3. Roll out the pastry large enough to cover dish with some room to spare. With a sharp knife cut strips of pastry from the edges and use to form a rim on the pie dish edge. Brush the edge with water to help the pastry to stick, then brush the pastry rim with water.
    4. Carefully lift the pastry and lay over the pie dish, press down the edges to form a good seal and trim off excess with a sharp knife. Make a small hole in the centre to allow the steam to escape and sprinkle with a little more sugar.
    5. For an extra special finishing touch use the pastry trimming to decorate the pie top by cutting out leaf shapes and placing them on top.
    6. Bake for 20 minutes then lower heat to 180°C (160°C for fan assisted)/Gas M4 and continue cooking for further 15 minutes until the pastry is golden brown.

    Top tip:

    For a nutty addition try adding 50g of hazelnuts to the mix.

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