Apple Pie with Shortcrust Pastry

Share this!

Apple Pie, Flaky Layers of Comfort

There’s something truly magical about baking an apple pie from scratch. From the moment you roll out the buttery shortcrust pastry to the sweet, spiced apple filling bubbling in the kitchen, it’s a process full of comforting aromas and satisfying steps. This apple pie is not only delicious but also a feast for the eyes — topped with delicate pastry leaves, it captures the colors and spirit of autumn perfectly.

Whether you’re baking for a family gathering, a special occasion, or simply to treat yourself, this pie is sure to bring a sense of comfort and delight.

Get ready to fill your kitchen with the irresistible smell of spiced apples and buttery pastry — it’s autumn in every bite.

this recipe

Why You’ll Love this Recipe

• Buttery, golden crust: The shortcrust pastry is crisp, tender, and melts in your mouth.
• Perfectly spiced apple filling: Sweet, tangy, and warmly spiced, with tender apple slices that keep their shape.
• Decorative and cozy: The pastry leaves on top add a touch of autumn charm, making the pie look as good as it tastes.
• Easy to follow: With step-by-step instructions and tips, even a home baker can create a pie that looks bakery-worthy.
• Comfort in every bite: This pie fills your kitchen with the smell of autumn and makes every slice feel like a warm hug.

My Go-To Favourite

Leaves Shapes Cookie Cutters

Buy Now →

Watch the Video Tutorial

Ingredients in the Shortcrust Pastry

At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

• All-purpose flour – forms the base and structure of the pastry.
• Caster sugar – adds a hint of sweetness and helps with even browning.
• Salt – enhances flavour and balances the sweetness.
• Unsalted butter (diced & chilled) – creates a rich, buttery flavour and gives the pastry its flaky, tender texture.
• Ice-cold water – helps bring the dough together without melting the butter, ensuring a crisp and flaky crust.

Ingredients in the Apple Pie Filling

At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

• Apples (Granny Smith & Jazz) – provide the perfect balance of tartness and sweetness, with a firm texture that holds up beautifully when baked.
• Lemon juice – prevents the apples from browning and brightens the flavour.
• Caster sugar – sweetens the filling and balances the tartness of the apples.
• Light brown sugar – adds depth, warmth, and a subtle caramel note.
• Ground cinnamon (optional) – infuses the filling with cozy, spiced aroma.
• Ground nutmeg (optional) – enhances the flavour with a gentle, nutty spice.
• Cornflour – thickens the apple juices, creating a luscious, not runny, filling.
• Vanilla extract – adds sweetness and depth to the overall flavour.
• Salt – balances the sweetness and brings out the apple’s natural flavour.
• Unsalted butter (diced & chilled) – gives the filling a silky finish and a rich, buttery taste.

How to Make the Shortcrust Pastry

Here are some key tips for making the buttery flaky shortcrust pastry! Be sure to scroll down to the printable recipe card for the ingredient amounts for a complete guide to learn how to make this shortcrust pastry.

1. Add flour, sugar, and salt to a food processor.
2. Pulse a few times to roughly mix.
3. Dice the chilled butter and add it to the flour mixture.
4. Blend until the texture becomes sand-like, resembling breadcrumbs.

5. Pour in the ice-cold water and pulse again.
6. Pulse until the mixture comes together into a rough dough.
7. Lightly dust your work surface with flour. Gather the dough by gently pushing and pressing it together until it forms a smooth mass.
8. Weigh the dough and divide it into two portions. Slightly flatten each portion into a disc, wrap well with cling film. Chill both discs in the fridge for at least 30 minutes, or until firm to the touch.

While your pastry is chilling, let’s make the apple filling!

How to Make Apple Filling

Here are some key tips for making the delicious apple filling! Be sure to scroll down to the printable recipe card for the ingredient amounts for a complete guide to learn how to make this shortcrust pastry.

1. Place the apple slices in a clean bowl and add lemon juice, caster sugar, and light brown sugar.
2. Mix well.
3. Add ground cinnamon and ground nutmeg, if using.
4. Mix again. You can totally skip Step 3, the spices, if you prefer. A plain apple pie will still delicious.

5. Place a colander over a large bowl, pour in the marinated apples, cover with cling film, and allow to sit for 1 hour to drain the juices.
6. After an hour, you should have about 150 ml of apple juice collected in the bowl.
7. Pour this juice into a saucepan, add cornflour and vanilla extract and cook over medium heat, stirring constantly until thickened.
8. Remove from the heat, add a pinch of salt, and stir well.

9. The mixture should be thick and glossy, but still smooth enough to drip off the whisk.
10. Transfer the mixture to a bowl and let it cool down until warm.
11. Mix the apple sauce with the drained apple slices
12. Set aside to cool completely before assembling the pie.

Pastry is chilled and apple filling is done. Let’s assemble the apple pie!

How to Assemble the Apple Pie

Here are some key tips for assembling the apple pie! Be sure to scroll down to the printable recipe card for the ingredient amounts for a complete guide to learn how to make this shortcrust pastry.

1. Lightly dust the work surface and rolling pin with flour.
2. Unwrap one portion of the chilled dough and roll it out to about 12 inches in diameter as I am using a 9-inch pie dish.
3. As you roll, keep turning the dough to prevent it from sticking.
4. Roll the dough loosely around the rolling pin to lift it.

5. Carefully transfer it onto the pie dish.
6. Gently press the dough into the base and sides of the dish.
7. Trim off any excess, leaving about 1 inch of overhang around the edge. Save the trimmings for decoration.
8. Cover the dough with cling film and chill until needed.

9. Unwrap the second portion of chilled dough and roll it out to about 3 mm thick and cut out 3 cm pastry strips using a ruler (about 10 strips for reference).
10. Lay the strips on the lined baking sheet.
11. Gather the remaining dough, roll it out again, and use leaf cookie cutters to cut out decorative leaves.
12. Place the leaves on another lined baking sheet. Chill both trays (the strips and the leaves) in the fridge until the pastry strips and leaves are firm to the touch.

13. Unwrap the chilled pie base and spoon in the apple filling, arranging the slices flat in neat layers.
14. Place the diced chilled butter strategically in between the apple filling.
15. Arrange the pastry strips vertically across the pie with even spacing.
16. Add the remaining strips horizontally, lifting and alternating the vertical ones to create a neat criss-cross lattice, just like weaving a basket. (or in any pattern of your choice).

17. Trim the edges, keeping roughly an inch of pastry hanging over the dish.
18. Tuck the overhang and the ends of the lattice strips underneath to create a neat, sealed edge.
19. Use your knuckle and finger to crimp the edges for a decorative rim.
20. Brush the pastry with egg wash.

21. Place the cut-out leaves as decoration.
22. Egg wash the leaves. 
23. Bake in a preheated oven at 200°C (fan) for 20 minutes, then reduce the temperature to 180°C (fan) and bake for further 20–25 minutes, or until golden brown.
24. Let the pie cool and settle for a few minutes before slicing. Serve warm or cold.

Tips for Success

• Chill the pastry: Keeping the dough cold makes it much easier to roll out and helps create a crisp, tender crust.
• Evenly slice the apples: Uniform slices ensure the filling cooks evenly and looks beautiful when the pie is cut.
• Collect and cook the apple juice: Draining and cooking the juice before adding it back to the filling concentrates the flavour and prevents a soggy pie.
• Don’t overwork the dough: Handle it gently to keep the pastry light and flaky.
• Use an egg wash: Brushing the crust and decorations with egg wash gives the pie a beautiful golden shine and helps the leaves stick.
• Let it cool slightly: Allowing the pie to rest for a few minutes after baking helps the filling set, so slices hold their shape.

How to Serve this Apple Pie

• Warm and comforting: Serve slices warm straight from the oven for the ultimate cozy treat. Pair with a scoop of vanilla ice cream or a drizzle of cream.
• Room temperature: The pie is also delicious at room temperature, making it perfect for afternoon tea or a casual dessert.
• With toppings: Sprinkle a little cinnamon sugar on top, add a dollop of whipped cream, or drizzle with caramel sauce for extra indulgence.
• Sharing: This pie is perfect for gatherings — the decorative lattice and autumn leaves make it a showstopper on any table.

How to Store this Apple Pie

• At room temperature: Cover the pie loosely with foil or plastic wrap and keep it on the counter for up to 1–2 days. Perfect if you plan to enjoy it soon.
• In the fridge: Store the pie in an airtight container or wrap it well in the fridge for up to 4–5 days. Reheat slices gently before serving to bring back that warm, comforting feeling. Or serve it cold.
• Freezing: You can freeze the rolled-out dough for up to 2 months. Wrap it tightly in cling film or foil and place it in a freezer-safe bag. When ready to use, thaw it overnight in the fridge before assembling your pie.
• Tips for best results: Avoid storing the pie uncovered, as the crust can become soggy. For the freshest taste, enjoy it within a couple of days if kept at room temperature.

Frequently Asked Questions

More Recipes You Might Like

Apple Crumble

Pumpkin Dinner Rolls

Autumn Leaf Shortbread

Tried this Recipe

Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!

Apple Pie with Shortcrust Pastry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Bakabee
• Prep Time: 1 hr
• Chill Time: 30 mins
• Cook Time: 45 mins
• Total Time: 2 hrs 15 mins
• Yield: 8 servings 1x
• Category: Pastry, Pie
• Method: Bake
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

A classic homemade apple pie made with buttery shortcrust pastry and tender, spiced apple filling. Finished with a beautiful leaf lattice crust, this pie is as delightful to look at as it is to eat. Perfect for cozy autumn baking or any special occasion.

---

Ingredients

Units MUS Scale 1x2x3x

For the Pie Crust 

• 350 g all purpose flour
• 30 g caster sugar
• 1 tsp salt
• 225 g unsalted butter, chilled & diced
• 60 ml water, ice-cold

For the Apple Filling 

• 1.2 kg apples – 6 Granny Smith + 3 Jazz Apples, peeled, cored & sliced
• 25 g unsalted butter, chilled & diced
• 50 g caster sugar
• 65 g light brown sugar
• 1 tsp ground cinnamon, optional
• 1/4 tsp ground nutmeg, optional
• 1 tbsp lemon juice
• 1 1/2 tbsp cornflour
• 1/4 tsp salt

For the Egg Wash

• 1 egg
• 1 tbsp milk

Cook Mode Prevent your screen from going dark

---

Instructions

Make the Shortcrust Pastry

1.  Add flour, sugar, and salt to a food processor. Pulse a few times to roughly mix.
2. Dice the chilled butter and add it to the flour mixture. Blend until the texture becomes sand-like, resembling breadcrumbs.
3. Pour in the ice-cold water and pulse again until the mixture comes together into a rough dough.
4. Lightly dust your work surface with flour. Gather the dough by gently pushing and pressing it together until it forms a smooth mass.
5. Weigh the dough and divide it into two portions.
6. Slightly flatten each portion into a disc, wrap well with cling film, and repeat with the second piece.
7. Chill both discs in the fridge for at least 30 minutes, or until firm to the touch.

Make the Filling

1. Prepare a large bowl with water.
2. Peel the apples and place them in the water to prevent browning.
3. Quarter, core, and slice the apples, placing back into the water until all are sliced.
4. Rinse the apple slices and drain them well in a colander to remove excess moisture.
5. Transfer to a clean bowl and add lemon juice, caster sugar, and light brown sugar. Mix well.
6. Add ground cinnamon and ground nutmeg, if using, and mix again (you can skip the spices if you prefer a plain apple pie – still delicious).
7. Place a colander over a large bowl, pour in the marinated apples, cover with cling film, and allow to sit for 1 hour to drain the juices.
8. After an hour, you should have about 150 ml of apple juice collected in the bowl. Pour this juice into a saucepan, add cornflour and vanilla extract, and cook over medium heat, stirring constantly until thickened.
9. Remove from the heat, add a pinch of salt, and stir well. Transfer the mixture to a bowl and let it cool down until warm.
10. Mix the apple sauce with the drained apple slices and set aside to cool completely before assembling the pie.

Make the Pie

Bottom Crust

1. Lightly dust the work surface and rolling pin with flour.
2. Unwrap one portion of the chilled dough and roll it out to about 12 inches in diameter.
3. As you roll, keep turning the dough to prevent it from sticking.
4. Roll the dough loosely around the rolling pin to lift it, then carefully transfer it onto the pie dish.
5. Gently press the dough into the base and sides of the dish.
6. Trim off any excess, leaving about 1 inch of overhang around the edge. Save the trimmings for decoration.
7. Cover the dough with cling film and chill until needed.

Top Crust Decorations

1. Line a baking sheet with parchment paper.
2. Unwrap the second portion of chilled dough and roll it out to about 3 mm thick.
3. Use a ruler to cut out 3 cm pastry strips (about 10 strips for reference).
4. Lay the strips on the lined baking sheet.
5. Gather the remaining dough, roll it out again, and use leaf cookie cutters to cut out decorative leaves.
6. Place the leaves on another lined baking sheet.
7. Chill both trays in the fridge until the pastry strips and leaves are firm to the touch.
   

Assemble

1. Preheat the oven to 200°C (fan).
2. Prepare the egg wash by whisking together the egg and milk.
3. Unwrap the chilled pie base and spoon in the apple filling, arranging the slices flat in neat layers.
4. Place the diced chilled butter strategically in between the apple filling.
5. We’re making a classic criss-cross lattice top.  Lay the pastry strips vertically across the pie with even spacing. Then weave the remaining strips horizontally over and under the vertical ones to create the lattice pattern (or in any pattern of your choice).
6. Trim the edges, keeping roughly an inch of pastry hanging over the dish.
   
7. Tuck the overhang and the ends of the lattice strips underneath to create a neat, sealed edge.
8. Use your knuckle and finger to crimp the edges for a decorative rim.  
9. Brush the pastry with egg wash.
10. Place the cut-out leaves as decoration and egg wash the leaves.

Bake

1. Bake at 200°C (fan) for 20 minutes, then reduce the temperature to 180°C (fan) and bake for further 20–25 minutes, or until golden brown.
2. Let the pie cool and settle for a few minutes before slicing.
3. Serve warm or cold.

Equipment

Leaves Shapes Cookie Cutters

Buy Now →

---

Notes

• If you prefer a full pastry top, place the second portion of dough over the pie and cut a few steam vents to allow steam to escape while baking.

---

Nutrition

• Serving Size: 1 serving
• Calories: 529kcal
• Sugar: 29g
• Sodium: 300mg
• Fat: 26g
• Saturated Fat: 16g
• Unsaturated Fat: 9g
• Carbohydrates: 81g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 67mg

Final Thoughts

This apple pie is the perfect way to bring a little autumn magic into your kitchen. From the buttery, golden crust to the tender, spiced apple filling and the cute pastry leaves on top, it’s a dessert that’s as beautiful as it is delicious.

Baking this pie is not only about the end result — it’s about the process too, the smells, the textures, and the satisfaction of creating something comforting from scratch. It’s a pie that’s sure to bring smiles and cozy moments to any table.

I hope this recipe inspires you to bake, share, and enjoy the little joys of autumn — one delicious slice at a time.

Thanks for joining me in the kitchen today and keep baking! 💛

Share this!