Apple pie

Mmmmmmmmmmmmm, pie!


Washing up


  • APPLES! Big green ones for cooking.
  • Ready-rolled pastry (puff or shortcrust)
  • Cinnamon powder
  • Caster sugar
  • Sultanas
  • Milk for glazing


  • Oven and hob (big hot cupboardy thing, and heaty ring things)
  • Saucepan
  • Pie dish
  • Knife


  1. Stand apples in your pie dish to get an idea of how many you'll need. Sit some on the bottom, stack a few on the top - remember the gaps, and it'll go down after you've taken out the cores... if in doubt, use them all, you can always eat the pie sauce later on its own...
  2. Peel and core the apples. That means you take off the outsides and cut out the middle bit.
  3. Slice the apples and put them in your saucepan
  4. Stick the saucepan on a heaty ring thing and cook the apples a bit. Allow it to cool a bit.
  5. Add the sultanas! ALL OF THEM! You can never have too many sultanas.
  6. Slap a bit of the cinnamon and sugar in. This is a good time to test the flavour. Add more cinnamon and sugar until it tastes good. Add more apples if you test too much. Just make sure you don't make it too sweet
  7. Unroll your pastry and place the pie dish upside down in the middle of it
  8. Cut round the pie dish roughly (leave fairly wide edges) and put to one side - this will be the lid (we'll use it in step 13)
  9. Scrape the cinnamonny-sugary-appley stuff into your pie dish
  10. Moisten the edge (the lip at the top) of the pie dish with water or milk
  11. Cut strips of pastry from the stuff that's left over and sit them on the edge of the pie dish (see, you don't want them too wide - it's just so the lid has something to stick to)
  12. Moisten the pastry that's on the edge with water or milk
  13. Put the lid on top
  14. Cut round the lid to the edge, just so that it's slightly bigger (it'll probably shrink a bit when cooked)
  15. Stab the pie in the middle. Once or twice will be fine, don't get carried away. Press down the edges with the flat bit on your knife, make it look pretty
  16. Brush the lid with milk
  17. Stick it in a pre-heated oven, 160 degrees C, for about 20 minutes. It's ready once it's brown on top.

Mmmmmmmmm, pie!

Best served hot in a bowl, drowned with evaporated milk and/or covered in vanilla ice cream.