Recipe Card

Traditional apple pie


  • Jus-Rol™ All Butter Shortcrust Pastry Block
  • 1 kg Cooking apples, peeled, cored and thickly sliced
  • 1 Lemon, juice and rind
  • 1 tbsp Flour
  • 100g Caster sugar, plus a little extra sugar for dredging
  • 2 tsp Ground cinnamon
  • 10 ml Water, for brushing

Equipment required

  • Knife
  • Rolling Pin
  • Pastry Brush
  • Pie Dish


  1. Preheat oven to 200ºC (180ºC fan assisted)/400ºF/Gas 6
  2. Divide the pastry in half and roll out one to line a shallow pie plate. Put pastry to chill whilst you prepare the apples.
  3. Toss the apples with the lemon rind and juice, flour, sugar and cinnamon. Pile into the pastry base.
  4. Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired. Brush with water and dredge lightly with remaining sugar, bake for 20-25 minutes until pastry is golden brown.
  5. Serve warm with cream or ice cream.
  6. Tip - we cut out rounds of pastry with a small cutter and then added stalks to give an ‘apple’ motif

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