This delicious apple pie pastry by Jamie Oliver is a perfect homemade treat with a buttery, flaky crust and a sweet, spiced apple filling. Juicy blackberries add a burst of flavor, while the golden lattice top makes it extra special. Serve warm with cream or ice cream for a comforting dessert that’s perfect for any occasion!
Ingredients Needed
- 2kg / 4.4lb mixed apples (e.g., half Bramley)
- 40g / 1.4oz unsalted butter
- 100g / ½ cup golden caster sugar
- 1 pinch of allspice
- 150g / 5.3oz blackberries
- Soft brown sugar, for sprinkling
For the Pastry:
- 500g / 4 cups plain flour (all-purpose flour), plus extra for dusting
- 100g / ¾ cup icing sugar (powdered sugar)
- 250g / 8.8oz unsalted butter (cold)
- 2 vanilla pods
- 3 large free-range eggs
- 4 tbsp milk
- Vegetable oil, for greasing
How To Make Apple Pie Pastry
- Prepare the Pastry: Sieve the flour and icing sugar into a large mixing bowl. Chop the butter into cubes and rub it into the flour mixture using your fingertips (or pulse in a food processor) until it resembles breadcrumbs.
- Add the Vanilla & Eggs: Halve the vanilla pods, scrape the seeds into the bowl, and mix. Beat 2 eggs with the milk, add to the flour mixture, and gently bring the dough together into a ball. Do not overwork, or the pastry will be chewy instead of crumbly.
- Chill the Dough: Divide the dough into two portions, flatten them into discs (about 2.5cm / 1 inch thick), wrap in clingfilm, and refrigerate for at least 30 minutes.
- Prepare the Apples: Peel, core, and chop the apples. Place them in a large saucepan with butter, sugar, allspice, and 200ml / ¾ cup water. Simmer over medium heat for 8-10 minutes until softened.
- Drain the Apples: Transfer the apples to a colander over a bowl, letting the juices drain for 5 minutes. Pour the strained liquid back into the saucepan and simmer for 5-10 minutes until thick and syrupy. Let it cool, then mix it back into the apples along with the blackberries.
- Prepare the Pie Base: Lightly grease a 24cm / 9.5-inch loose-bottom tart tin. Roll out one pastry disc between two sheets of greaseproof paper to about ½cm / ¼ inch thick. Carefully lay the pastry into the tin, pressing it into the sides. Trim the excess, prick the base with a fork, cover, and refrigerate for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 180°C / 350°F / Gas 4. Line the pastry with greaseproof paper, fill with baking beans or rice, and bake for 15 minutes. Remove the weights and paper, then bake for another 5 minutes.
- Seal the Pastry: Beat the remaining egg with a splash of boiling water and brush it over the inside of the pastry case. Bake for another 15 minutes until golden and crisp.
- Make the Pie Lid & Decorations: Roll out the second pastry disc between baking paper to 3mm / ⅛ inch thick. Cut out strips for a lattice top. To create roses, cut small pastry circles, overlap them, then roll into spirals. Cut additional pastry into leaves and stems for decoration. Chill the pastry lid in the fridge for 30 minutes or freeze for 5 minutes.
- Assemble the Pie: Pour the cooled apple filling into the baked pastry shell. Carefully place the chilled pastry lid on top, trimming the edges for a neat finish. Decorate with the pastry roses and leaves.
- Bake the Pie: Brush the top with the remaining beaten egg, sprinkle with soft brown sugar, and bake for 40-45 minutes, or until golden brown.
- Serve: Let the pie cool slightly before serving. Enjoy warm with cream, ice cream, or custard!
Recipe Tips
- Keep the Butter Cold: Cold butter is key to a flaky pastry. Cut it into small cubes and chill it before mixing for the best texture.
- Don’t Overwork the Dough :Handle the pastry gently. Over-kneading will make it tough instead of light and crumbly.
- Let the Dough Rest: Chill the dough for at least 30 minutes before rolling. This helps prevent shrinkage when baking.
- Drain the Apples Well: After cooking, let the apples drain completely before adding them to the pie. Too much liquid can make the crust soggy.
- Seal the Edges Well: Press the top pastry firmly around the edges to stop the filling from leaking while baking. A tight seal ensures a perfect pie!
How To Store Leftovers?
- Refrigerate: Let the leftover apple pie cool to room temperature. Store it in an airtight container or cover it tightly with plastic wrap. Keep in the fridge for up to 4 days.
- Freeze: Wrap the pie tightly in plastic wrap and then in foil to prevent freezer burn. Store in the freezer for up to 3 months. Before serving, let it thaw in the fridge overnight.
Nutrition Facts
Serving Size: 1 slice (1/10 of pie)
- Calories: 569
- Total Fat: 27g
- Saturated Fat: 15.8g
- Total Carbohydrate: 78.8g
- Dietary Fiber: 5g
- Sugars: 40.6g
- Protein: 7.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Apple Pie Cake Recipe
- Jamie Oliver Toffee Apple Crumble
- Jamie Oliver Healthy Apple Crumble
- Jamie Oliver Apple Crumble Cake
Jamie Oliver Apple Pie Pastry
Description
This delicious apple pie pastry by Jamie Oliver is a perfect homemade treat with a buttery, flaky crust and a sweet, spiced apple filling. Juicy blackberries add a burst of flavor, while the golden lattice top makes it extra special. Serve warm with cream or ice cream for a comforting dessert that’s perfect for any occasion!
Ingredients
For the Pastry:
Instructions
- Prepare the Pastry: Sieve the flour and icing sugar into a large mixing bowl. Chop the butter into cubes and rub it into the flour mixture using your fingertips (or pulse in a food processor) until it resembles breadcrumbs.
- Add the Vanilla & Eggs: Halve the vanilla pods, scrape the seeds into the bowl, and mix. Beat 2 eggs with the milk, add to the flour mixture, and gently bring the dough together into a ball. Do not overwork, or the pastry will be chewy instead of crumbly.
- Chill the Dough: Divide the dough into two portions, flatten them into discs (about 2.5cm / 1 inch thick), wrap in clingfilm, and refrigerate for at least 30 minutes.
- Prepare the Apples: Peel, core, and chop the apples. Place them in a large saucepan with butter, sugar, allspice, and 200ml / ¾ cup water. Simmer over medium heat for 8-10 minutes until softened.
- Drain the Apples: Transfer the apples to a colander over a bowl, letting the juices drain for 5 minutes. Pour the strained liquid back into the saucepan and simmer for 5-10 minutes until thick and syrupy. Let it cool, then mix it back into the apples along with the blackberries.
- Prepare the Pie Base: Lightly grease a 24cm / 9.5-inch loose-bottom tart tin. Roll out one pastry disc between two sheets of greaseproof paper to about ½cm / ¼ inch thick. Carefully lay the pastry into the tin, pressing it into the sides. Trim the excess, prick the base with a fork, cover, and refrigerate for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 180°C / 350°F / Gas 4. Line the pastry with greaseproof paper, fill with baking beans or rice, and bake for 15 minutes. Remove the weights and paper, then bake for another 5 minutes.
- Seal the Pastry: Beat the remaining egg with a splash of boiling water and brush it over the inside of the pastry case. Bake for another 15 minutes until golden and crisp.
- Make the Pie Lid & Decorations: Roll out the second pastry disc between baking paper to 3mm / ⅛ inch thick. Cut out strips for a lattice top. To create roses, cut small pastry circles, overlap them, then roll into spirals. Cut additional pastry into leaves and stems for decoration. Chill the pastry lid in the fridge for 30 minutes or freeze for 5 minutes.
- Assemble the Pie: Pour the cooled apple filling into the baked pastry shell. Carefully place the chilled pastry lid on top, trimming the edges for a neat finish. Decorate with the pastry roses and leaves.
- Bake the Pie: Brush the top with the remaining beaten egg, sprinkle with soft brown sugar, and bake for 40-45 minutes, or until golden brown.
- Serve: Let the pie cool slightly before serving. Enjoy warm with cream, ice cream, or custard!
Notes
- Keep the Butter Cold: Cold butter is key to a flaky pastry. Cut it into small cubes and chill it before mixing for the best texture.
- Don’t Overwork the Dough :Handle the pastry gently. Over-kneading will make it tough instead of light and crumbly.
- Let the Dough Rest: Chill the dough for at least 30 minutes before rolling. This helps prevent shrinkage when baking.
- Drain the Apples Well: After cooking, let the apples drain completely before adding them to the pie. Too much liquid can make the crust soggy.
- Seal the Edges Well: Press the top pastry firmly around the edges to stop the filling from leaking while baking. A tight seal ensures a perfect pie!
Jamie Oliver Apple Pie Pastry