Let Me Tell You Why This Apple Pie Means So Much to Me

So, funny story: the first time I made this apple pie, I was about thirteen and tried to impress my Gran. Instead, I accidentally coated half the kitchen in flour and, being entirely too confident, forgot the sugar. Let’s just say Gran was not, in fact, ‘impressed’. She did chuckle though, and (eventually) taught me how to do it right. Every time I make this now, it smells like family and feels like a soft jumper on a chilly day. If your pie crust gets a bit patchy, don’t panic; it still comes out tasting like a hug, promise.

Why You’ll Love This (Honestly)

I make this when the apples are looking a bit sad in the fridge or when someone’s visiting (even if it’s just my chatty neighbor). My family goes absolutely bonkers for it—half the time they don’t wait for it to cool before digging in. (Our dog’s even tried to get in on the action. I don’t recommend that part.) And you know, sometimes the crust sticks to the counter, or a bit of juice runs out in the oven (yes, it’s annoying), but it’s one of those recipes where imperfection is part of the fun. Plus, if you ask me, homemade pie always tastes better, even if it’s a bit rustic looking.

Here’s What You’ll Need (Substitution Ideas Included)

6–8 apples, peeled and sliced (Granny Smith are my go-to, but I’ve chucked in Galas, Pink Ladies—any snack apples knocking about!)
1/2 cup sugar (I sometimes use brown sugar if I want it a bit caramelly—Gran always swore by caster, but you do you)
2 tablespoons all-purpose flour (plain old flour is fine, but if you’re out, a little cornstarch works, too)
1 teaspoon cinnamon (heavy hand? Go for it. I’ve used a mixed spice blend once—wasn’t bad actually)
1/4 teaspoon nutmeg (optional—I skip it sometimes if I’m in a rush or out of nutmeg, which is most of the time)
1 tablespoon lemon juice (it’s not life or death, just perks it up a bit)
2 tablespoons butter, diced
Pie pastry for a double crust (shop-bought is totally fine, let’s be realistic; if using homemade, big respect—you’ve got more patience than me)
Milk or beaten egg, for brushing (optional, makes it pretty but doesn’t change the flavor much)

How I Make It (and Sometimes Mess It Up)

Preheat your oven to about 400°F (200°C). Or 375°F if your oven’s a bit enthusiastic, which mine is after 10 years. Grease a 9-inch pie dish—doesn’t need to be fancy.
Roll out half of your pastry and gently lay it in your pie dish. Pat any holes back together (I never get it perfect, still tastes great).
In a huge bowl, dump in your sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Then use your hands—messy but more fun—to toss everything together until it’s all fairly coated. This is when I usually steal a slice. Taste it. Too tart? Add another splash of sugar. Too sweet? Not a thing, honestly.
Tip the apple mix into your pie shell. Pile it a bit higher than you think, it slumps a lot as it bakes (learned that the hard way). Dot the top with butter.
Roll out your second pastry piece and plop it on top, as bravely as you can. Pinch and trim the edges—no need for perfection. Cut a few little vents in the top (I use a sharp knife but have definitely gone rogue with a fork).
Brush the top with milk or egg, if you fancy.
Bake on the bottom rack for about 45-50 minutes. It’ll go golden and bubbling. If the crust browns too quickly, I just lay on a bit of foil. Don’t let it go black. (Been there. Burnt pie is tragic.)
Let it cool a little. Or don’t, if your willpower is nearly as bad as mine. But it’ll be easier to slice after it’s cooled. Maybe.

Notes—Things I’ve Discovered by Accident

Don’t fret if filling leaks out—cleans up quick and that caramelized bit at the edge? Best part.
Using too few apples makes the pie a bit sad—so really pile them in. It’ll shrink, trust me.
If your crust looks wonky, call it ‘rustic’ and move on. Works every time.
Oh, and once I forgot the butter on top—was totally edible, though maybe just a bit less rich. Wouldn’t recommend on purpose though.

Variations I’ve Tried and (Sometimes) Botched

Swap out half the apples for pears for a lovely change—my husband didn’t love it though, so, proceed with caution.
Add a handful of raisins or cranberries—these plump up during baking, nice surprise.
I tried making it with a cheddar cheese crust once (like those recipes you see online)—not my cuppa, but if you like sweet–savory, give it a whirl.

What If You Don’t Have All the Equipment?

Don’t have a fancy pie dish? Use any ovenproof round dish. I even used a battered old cake tin once (just greased it real well).

No rolling pin? Use a wine bottle. Not joking. Actually very satisfying.

How to Store (If You Don’t Inhale It Instantly)

It’ll keep at room temp for about a day, or in the fridge for maybe 3 (covered, obviously). But honestly, in my house, it never lasts more than a day! Some say it tastes better cold; I—controversially—think it tastes best the next day, gently warmed.

How We Serve It (and Other Little Traditions)

Big wedges with heaps of vanilla ice cream, obviously. Or double whipped cream if I’m feeling a bit posh. My brother insists on pouring custard over his (don’t ask—it’s a British thing). Sometimes we even have a tiny slice for breakfast with coffee; don’t judge.

Pro Tips I Learned the Hard Way

Let the pie cool, at least a bit. I once tried cutting in straight away, and it all fell apart into a lovely, gooey mess. Still ate it, but presentation? None.
Don’t skip the vents. Pie without vents = apple volcano. Not a fun clean up.
Chill your pastry if you have time (I rarely do, but—trust me—it makes a difference).

FAQ—Real Questions People (Actually) Ask

Do I have to peel the apples? Honestly, I usually do, but once when feeling lazy, I left the skins on. Got a bit chewier but still fine. If you don’t mind extra fibre, why not?
Can I freeze the pie? You can! I’d freeze it before baking, wrapped tight. Or freeze leftovers (if you ever have them). Reheat in the oven, not microwave—trust me, keeps the pastry better.
Which apples are best? I always say, use what you’ve got. Tart ones like Granny Smith or Bramley are classic, but I’ve mixed in sweeter apples loads of times. No disasters so far!
My crust is soggy. What am I doing wrong? Oh, that’s a toughie. Could be too much juice (try a bit more flour), or maybe your oven’s too cool. Actually, baking on the bottom rack really helps here.
Pie looks ‘ugly’. Should I start over? Absolutely not. I say, ugly pies are the tastiest pies. Plus, a scoop of ice cream covers most mistakes!

Oh, nearly forgot! If you want to know more about making pie crusts from scratch (I love this guide at Sally’s Baking Addiction), or the science behind apples (Serious Eats on apple varieties is a gem), they make for a good read when you’re meant to be cleaning the kitchen.

And now that we’re all hungry… fancy baking one and swapping disaster stories? (That’s half the fun, isn’t it?)