Classic English Apple Pie with Shortcrust Pastry
Classic English Apple Pie with Shortcrust Pastry is a medium British recipe that serves 9. 350 calories per serving. Recipe by Italia Squisita on YouTube.
Prep: 3 hrs 20 min | Cook: 5 hrs 27 min | Total: 9 hrs 17 min
Cost: $108.96 total, $12.11 per serving
Ingredients
- 300 g All‑purpose flour (for shortcrust pastry)
- 50 g Almond flour (adds tenderness and flavor)
- 80 g Icing sugar (sweetens the pastry)
- 0.5 tsp Salt (enhances flavor)
- 200 g Unsalted butter (cold, 10‑12°C) (for shortcrust pastry)
- 2 units Large eggs (room temperature)
- 1000 g Pink Lady apples (sliced 0.5 cm thick)
- 1000 g Granny Smith apples (sliced 0.5 cm thick)
- 150 g Granulated sugar (for compote) (adjust sweetness)
- 30 g Lemon jam (adds acidity to compote)
- 1 unit Vanilla bean (seeds used for both components)
- 20 g Cornstarch (thickens the apple cream)
- 30 g Unsalted butter (for cooked apples) (for sautéing apples)
- 50 g Granulated sugar (for cooked apples) (caramelizes the apples)
- 1 tsp Ground cinnamon (warm spice for cooked apples)
- 30 g Lemon jam (additional) (adds brightness to cooked apples)
- 100 g Digestive biscuits (or graham crackers) (crumb base to absorb excess liquid)
- 2 units Egg yolk (for egg wash)
- 15 ml Milk (thins first egg wash)
- 30 g Brown sugar (sprinkled on top before baking)
Instructions
Combine dry pastry ingredients
In the stand mixer bowl, whisk together the all‑purpose flour, almond flour, icing sugar, and salt until evenly distributed.
Time: PT5M
Incorporate cold butter (sanding)
Add the cold butter pieces to the dry mix. Pulse the mixer on low until the butter is broken down to pea‑size crumbs, resembling sand.
Time: PT5M
Add eggs and bring dough together
Crack the two eggs into the bowl and mix on low speed just until the dough starts to clump. Stop as soon as it comes together to avoid gluten development.
Time: PT5M
Rest the dough
Shape the dough into a flat disc, wrap in cling film, and refrigerate for at least 2 hours (or overnight) to firm the butter.
Time: PT2H
Slice apples
Core and slice the Pink Lady and Granny Smith apples to about 0.5 cm thickness using a sharp knife or mandoline.
Time: PT10M
Prepare apple compote mixture
In a large bowl combine the sliced apples, 150 g granulated sugar, 30 g lemon jam, a pinch of salt, and the vanilla bean seeds. Mix gently.
Time: PT5M
Steam the apple compote
Transfer the mixture to a vacuum‑seal bag (or a covered heat‑proof dish) and steam in a steam oven at 100 °C for 4 hours, or simmer in a pot for 30 minutes if a steam oven is unavailable.
Time: PT4H
Temperature: 100°C
Blend and thicken the compote
Puree the steamed apples until smooth, return to a saucepan, stir in the cornstarch, and cook over medium heat (≈85 °C) for 5 minutes until it thickens like a custard.
Time: PT5M
Temperature: 85°C
Cook the second apple portion
In a saucepan melt 30 g butter, add the vanilla bean (seeds only), then add the remaining sliced apples. Sauté for 2‑3 minutes.
Time: PT5M
Caramelise and dry the apples
Add 50 g sugar, a pinch of salt, and the vanilla seeds to the pan. Cook, stirring, until the released juice evaporates completely (about 5‑7 minutes). Sprinkle cinnamon and the extra 30 g lemon jam, then spread the apples on a tray to cool quickly.
Time: PT7M
Combine both apple components
Once the cooked apples are cool, fold them into the thickened apple cream until evenly distributed.
Time: PT5M
Roll out the shortcrust pastry
Remove the rested dough, gently knead a few seconds to restore pliability, then roll on a lightly floured surface to a uniform 0.5 cm thickness.
Time: PT10M
Line the tart pan and add crumb base
Place the rolled dough into the 23 cm tart pan, pressing gently into the edges. Trim excess. Sprinkle the crushed digestive biscuits evenly on the bottom to act as a moisture‑absorbing layer.
Time: PT5M
Fill the pie
Spoon the apple filling into the lined pan, filling to about 1.2 kg (roughly two‑thirds of the pan height). Smooth the top.
Time: PT5M
Decorate the top
Cut thin strips of the remaining shortcrust dough and arrange them in a lattice or decorative pattern. Brush the surface with the first egg wash (1 yolk + 15 ml milk).
Time: PT5M
Rest before final glaze
Let the assembled pie rest at room temperature for 15 minutes to allow the crust to relax.
Time: PT15M
Final egg wash and sugar
Brush the lattice with a second egg yolk (no milk) and sprinkle the brown sugar evenly over the top.
Time: PT2M
Bake the apple pie
Place the pie in a pre‑heated bakery oven at 200 °C and bake for 1 hour 10 minutes, turning the pan halfway through for even colour.
Time: PT1H10M
Temperature: 200°C
Cool and serve
Remove the pie from the oven, set on a cooling rack, and let it cool at room temperature for about 30 minutes before slicing. It can be served warm or at room temperature.
Time: PT30M
Optional: Warm a slice
To serve warm, place a slice on a baking sheet and heat in a 200 °C oven for 5 minutes.
Time: PT5M
Temperature: 200°C
Nutrition Facts
- Calories
- 350
- Protein
- 3 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: vegetarian, contains nuts, contains dairy, contains gluten, low-calorie
Allergens: gluten, dairy, eggs, nuts
Ingredient Substitutions
- Instead of All‑purpose flour: bread flour
- Instead of Almond flour: ground almonds
- Instead of Icing sugar: powdered sugar
- Instead of Unsalted butter (cold, 10‑12°C): margarine (not recommended)
- Instead of Large eggs: egg substitute
- Instead of Pink Lady apples: Granny Smith
- Instead of Granny Smith apples: Pink Lady
- Instead of Granulated sugar (for compote): coconut sugar
- Instead of Lemon jam: lemon zest + sugar
- Instead of Vanilla bean: vanilla extract (1 tsp)
- Instead of Cornstarch: flour
- Instead of Digestive biscuits (or graham crackers): graham crackers
Equipment Needed
- Stand mixer
- Mixing bowls
- Kitchen scale
- Rolling pin
- Pastry mat or clean countertop
- 23 cm (9‑inch) tart/pie pan
- Steam oven (or large pot with lid) (optional)
- Saucepan / deep pot
- Blender or immersion blender
- Pastry brush
- Cooling rack (optional)
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Spatula
Critical Steps — Do Not Skip
- Rest the dough for at least 2 hours in the refrigerator.
- Steam the apple compote for 4 hours to develop deep caramelisation.
- Dry the cooked apples completely to avoid a soggy filling.
- Bake at 200 °C for the full 1 hour 10 minutes until the crust is golden.
Chef Tips from the Video
- Combine two apple varieties for a balance of sweetness (Pink Lady) and acidity (Granny Smith).
- Almond flour in the crust adds a subtle nutty flavour and extra tenderness.
- A 0.5 cm thick crust provides enough structure for the heavy filling without being overly dense.
- The long steam‑cooking step reduces the need for extra sugar while intensifying natural apple flavours.
Troubleshooting
Pastry cracks while rolling.
Let the dough rest an additional 10‑15 minutes in the fridge; keep the butter cold.
Filling is watery after baking.
Make sure the cooked apples are fully dried before mixing with the cream; add a little extra cornstarch if needed.
Bottom crust is soggy.
Use the biscuit crumb layer and bake the pie on a pre‑heated baking stone or heavy tray.
Crust browns too quickly.
Cover the pie loosely with aluminum foil halfway through baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic and foil; freeze for up to 1 month. Thaw in the fridge before reheating.
Room temperature: Not recommended beyond 2 hours at room temperature.
Make-Ahead Tips
- Prepare the shortcrust dough a day ahead and keep it refrigerated.
- The apple compote can be made up to 2 days in advance; store chilled.
- Cooked apples can be cooled and refrigerated for 24 hours before assembly.
- Assemble the pie, cover, and keep refrigerated; bake just before serving.
Frequently Asked Questions
What is the cultural significance and history of Classic English Apple Pie with Shortcrust Pastry in British cuisine?
Classic English Apple Pie with Shortcrust Pastry is a hallmark of British comfort food, tracing its roots to the 16th‑century tradition of using locally grown apples in desserts. The shortcrust pastry reflects the influence of French pâtisserie introduced to England during the Georgian era, especially in upscale tea rooms like Harrods' Georgian Tea Room. Over time, the pie has become synonymous with British hospitality and afternoon tea culture.
What are the traditional regional variations of Classic English Apple Pie with Shortcrust Pastry in British cuisine?
In the West Country, bakers often add a splash of locally produced cider to the apple filling for extra tang. In Scotland, a drizzle of whisky‑infused caramel is sometimes incorporated into the apple cream. Meanwhile, in Northern England, a sprinkle of toasted oat crumble on top replaces the almond flour for a heartier texture.
What is the authentic traditional way Classic English Apple Pie with Shortcrust Pastry is served in British tea rooms and Georgian tea culture?
Traditionally, the pie is served warm on a fine porcelain plate, accompanied by a dollop of clotted cream or a light vanilla custard. It is often paired with a pot of Earl Grey or Darjeeling tea, allowing the tea’s bergamot notes to complement the buttery crust and sweet apple cream. A light dusting of icing sugar adds a decorative finish without overwhelming the flavors.
What occasions or celebrations is Classic English Apple Pie with Shortcrust Pastry traditionally associated with in British culture?
The pie is a staple at autumn harvest festivals, Christmas lunches, and the classic British afternoon tea. It also appears on birthday tables and wedding receptions as a nostalgic nod to heritage desserts. Its comforting profile makes it a popular choice for family gatherings during the cooler months.
How does Classic English Apple Pie with Shortcrust Pastry fit into the broader British dessert tradition?
It exemplifies the British love for fruit‑based desserts that balance richness with natural sweetness. The use of shortcrust pastry links it to other classic pies such as steak and kidney or mince pies, while the silky apple cream showcases the British penchant for creamy, indulgent fillings. Together, these elements place the pie firmly within the lineage of celebrated British sweets.
What are the authentic traditional ingredients for Classic English Apple Pie with Shortcrust Pastry versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, almond flour, icing sugar, a pinch of salt, and cold unsalted butter (10‑12 °C) for the crust, plus Bramley apples for the filling. Acceptable substitutes are gluten‑free flour blends for those with dietary restrictions, or using a mix of hazelnut flour instead of almond flour for a nuttier flavor. Butter can be replaced by a high‑fat European-style margarine, though the texture will differ slightly.
What other British dishes pair well with Classic English Apple Pie with Shortcrust Pastry?
A classic pairing is a serving of warm clotted cream or a light vanilla custard, both of which complement the buttery crust. Savory accompaniments like a sharp cheddar cheese board provide a contrasting palate. For a full British tea spread, serve the pie alongside scones, cucumber sandwiches, and a pot of Darjeeling tea.
What does the YouTube channel Italia Squisita specialize in?
Italia Squisita specializes in showcasing high‑end European cuisine, with a focus on authentic Italian and British recipes presented in a polished, tutorial style. The channel often highlights dishes prepared in prestigious locations, such as Harrods' Georgian Tea Room, and emphasizes classic techniques and premium ingredients.
What is the cooking philosophy and style of the YouTube channel Italia Squisita?
Italia Squisita follows a philosophy of respecting culinary heritage while delivering modern, visually appealing presentations. Their style blends step‑by‑step instruction with cinematic footage, encouraging home cooks to replicate restaurant‑quality dishes using accessible tools and clear explanations.
What are the most common mistakes to avoid when making Classic English Apple Pie with Shortcrust Pastry?
Common mistakes include over‑working the dough, which can develop gluten and make the crust tough, and using butter that is too warm, which prevents the flaky layers from forming. Another error is under‑cooking the apple filling, leading to a soggy bottom, and neglecting to chill the assembled pie before baking, which helps the crust hold its shape.
Why does this Classic English Apple Pie with Shortcrust Pastry recipe use cold unsalted butter (10‑12 °C) for the shortcrust pastry instead of softened butter?
Cold butter creates small pockets of fat that melt during baking, producing a flaky, tender crust characteristic of traditional British shortcrust. Softened butter integrates too fully with the flour, resulting in a dense, biscuit‑like texture. Maintaining the butter at 10‑12 °C ensures the dough stays crumbly until it hits the oven.
How do I know when Classic English Apple Pie with Shortcrust Pastry is done baking and the apple cream is set?
The pie is done when the shortcrust edges are golden‑brown and the apple cream jiggles slightly in the center but does not run. Insert a thin skewer near the edge; it should come out clean with only a few moist crumbs. A visual cue is a lightly puffed, glossy surface that begins to firm as it cools.
Last updated: August 20, 2026
