955 easy and fully explained recipes, with 20,551 photos and 77 videos

Apple Pie

Apple Pie

This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple.

During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.


Grade this recipe :

Last modified on: September 11th 2018

For 1 pie, you will need:

Change for: 1 pie 2 pies 3 pies

How long does it take?

PreparationCookingStart to finish
24 min.30 min.54 min.
Preservation: Several days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Apple Pie : Photo of step #1Roll out 300 g Puff or flaky pastry (pâte feuilletée), if not ready-rolled, into 2 identical circles.

Line a tart tin or mould with one.

If your pastry came with a sheet of cooking parchment, leave this in place in the bottom of the tin.
5 min.
2 Apple Pie : Photo of step #2Fold the pastry over the edge of the tin, leaving an overhang of about 1/4 inch (1/2 cm).

Preheat the oven to 430°F (220°C).
2 min.
3 Apple Pie : Photo of step #3Peel 750 g apple, slice into half-rounds (like in the photo) and fill up the pastry case. 7 min.
4 Apple Pie : Photo of step #4Sprinkle the 2 tablespoons caster sugar and 1 teaspoon Vanilla sugar over. 1 min.
5 Apple Pie : Photo of step #5Prepare the second circle of pastry: make a small hole in the centre to let the steam escape during cooking, then use a brush to moisten around the edge with cold water. 3 min.
6 Apple Pie : Photo of step #6Moisten around the rim of the pie case as well.

This will help the pastry "lid" to stick.
2 min.
7 Apple Pie : Photo of step #7Place the second pastry circle on top of the first so that the moistened edges are in contact.

Seal the edges by pressing with your fingers, then trim off any excess pastry.
2 min.
8 Apple Pie : Photo of step #8Finish by glazing the top of the pie. 2 min.
9 Apple Pie : Photo of step #9Bake, preferably low down in the oven, for about 30 minutes.

Leave to cool slightly before taking the pie out of the tin.
30 min.


Use slightly sharp apples if you can, or add a little lemon juice with the sugar.

If serving the pie warm, make it extra delicious with a scoop of vanilla ice cream or a little chantilly cream.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
186119 gr222 gr100 gr
93 %7 %21 %15 %
Per 100 g
CaloriesProteins CarbohydratesFats
1682 gr20 gr9 gr
8 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 pie : 2.24 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
AppleApple: You can check-out other recipes which use it, like for example: Apple crisps, Apple Batter Puddings, Apple Tatin Terrine, Caramelised apple pie, Rolled chestnut and apple brioche, ... [All]
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Ham spirals, Langoustine and leek tarts, Tomato and courgette tart, Shallot confit tart, ... [All]
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Sicilian Epiphany Pie, Icelandic-style fish and vegetable pie, Ham "friand" pie, Vol-au-vent cases, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Choux pastry (pâte à choux), Cherry clafoutis, Crème caramel, Brownie, ... [All]

visitors have also looked at

Pear tart with almond cream
Pear tart with almond cream
Chocolate tart
Chocolate tart
Express apple tart
Express apple tart
Finger biscuits
Finger biscuits
Macarons (the original French macaroons)
Macarons (the original French macaroons)

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page