Jamie Oliver Apple And Date Pie

This Jamie Oliver Apple And Date Pie is a delicious twist on the traditional apple pie, and it’s become a go-to treat in my kitchen. The combination of tart apples and rich, sticky Medjool dates creates a beautifully balanced filling that feels cozy and indulgent. I wasn’t sure how the dates would play with the apples—but they totally elevate the pie into something special. (inspired by Jamie Oliver)

Ingredients Needed

For the Pastry:

• 140g (5oz) unsalted butter, cold
• 275g (2 ¼ cups) plain flour (all-purpose flour), plus extra for dusting
• 1 lemon (zest and juice)
• 1 large free-range egg yolk
• 2–4 tbsp cold water

For the Filling:

• 3 Bramley apples (or Granny Smith)
• 6 Braeburn apples (or Honeycrisp)
• 5 Medjool dates, pitted and finely chopped
• 4 tbsp soft light muscovado sugar (or light brown sugar)
• ¼ tsp ground cinnamon
• 1 pinch ground cloves

For the Glaze:

• 1 large free-range egg
• 1 tsp milk
• 1 tbsp demerara sugar (or turbinado sugar), plus extra for sprinkling

How To Make Jamie Oliver Apple And Date Pie

Make the Pastry:

Start by dicing the cold butter and tossing it into a food processor along with the flour and a pinch of sea salt. Pulse until the mixture looks like rough breadcrumbs. Grate in the lemon zest and squeeze in a tablespoon of the juice. Add the egg yolk and two tablespoons of cold water, pulsing again just until it forms a dough. If it’s too dry, add another splash of water.

Chill the Dough:

Divide the dough into two equal portions, shape them into discs, wrap them in clingfilm, and let them chill for at least an hour. This step makes a big difference in the texture of your pastry!

Prepare the Filling:

Peel, core, and slice all the apples into wedges about 1cm thick. Pop them into a large pan with the remaining lemon juice and zest. Stir in the finely chopped dates, muscovado sugar, cinnamon, and a pinch of ground cloves. Cook gently over medium-low heat for around 6–8 minutes, just until the apples soften a little. Set it aside to cool completely.

Preheat the Oven:

While your filling cools, preheat the oven to 200ºC/400ºF/gas 6.

Roll the Pastry Base:

Dust your surface with flour and roll out one of the pastry discs to about 5mm thick. Use it to line a deep 20cm pie dish, making sure you gently press it into the edges. Leave a slight overhang—around 2.5cm is perfect.

Fill the Pie:

Once your filling has cooled, spoon it into the pastry-lined dish and press it down so it’s packed in snugly.

Roll the Lid:

Roll out the second disc of pastry to the same thickness. Wet the rim of the base pastry with a little water, then lay the lid on top. Press the edges to seal, then fold in the overhang and crimp it however you like—I used my fingers for a rustic look.

Glaze & Decorate:

Whisk the egg and milk together and brush it all over the top of the pie. If you’ve got any pastry scraps left, go wild with decorative shapes! I made a few leaves and placed them around the edges.

Vent & Sprinkle:

Cut a few small slits in the center to let steam escape. Sprinkle with extra demerara sugar for that lovely crunch.

Bake:

Pop it into the oven and bake for 35–40 minutes, or until golden and crisp.

Serve:

This pie is absolute heaven served warm with cream, custard, or a scoop of good vanilla ice cream.

Why I Love This Recipe

I made this pie for a cozy Sunday lunch and it was a proper crowd-pleaser. The dates melt into the apple mixture, giving it a gorgeous caramel undertone. It’s such a clever way to add natural sweetness. Plus, the pastry came out super flaky thanks to that chill time. Honestly, this one’s a keeper.

Recipe Tips

• Use Cold Butter: It’s essential for flaky pastry. I even pop the diced butter in the freezer for 10 minutes beforehand.
• Swap the Fruit: Pears or quinces work beautifully if you don’t have enough apples.
• Don’t Skip the Chill: It really helps prevent shrinking and cracking in the oven.
• Extra Glaze = Extra Shine: A generous egg wash gives that golden finish.
• Let It Rest: Slice too soon and the filling might spill—20 minutes of patience pays off!

How To Store This Jamie Oliver Apple And Date Pie

At Room Temperature:

If you’re serving it within a few hours, you can leave it covered on the counter. Just keep it out of direct sunlight.

In the Fridge:

Let the pie cool completely, then cover with clingfilm or transfer to an airtight container. It keeps well for up to 3 days.

In the Freezer:

Wrap slices individually (or the whole pie) in clingfilm, then pop them into a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

Warm slices in the oven at 160ºC/320ºF for about 10–15 minutes, or microwave in 30-second bursts until heated through.

Nutrition Facts (per serving)

• Calories: 509
• Carbs: 73.4g
• Protein: 7.4g
• Fat: 22.8g
• Sugar: 36.6g
• Fibre: 4.8g
• Sodium: 85mg (approx.)

Let’s Answer a Few Questions!

Can I use store-bought pastry?
Totally! If you’re short on time, ready-rolled shortcrust works fine—just make sure it’s cold before baking.

What other sweeteners can I use?
You can swap muscovado sugar for honey, maple syrup, or coconut sugar, though the flavor might change slightly.

Is it okay to skip the dates?
Sure, but they do add richness and depth. You could try dried figs or raisins as a backup.

What apples are best?
A mix of tart and sweet apples works best—like Bramley and Braeburn. But go with what you’ve got!

Can I make it ahead?
Yes! Assemble the pie and keep it in the fridge (unbaked) for up to a day before baking.

Try More Recipes:

• Jamie Oliver Apple Pie Pastry
• Jamie Oliver Apple Pie Cake Recipe
• Jamie Oliver Toffee Apple Crumble
• Jamie Oliver Healthy Apple Crumble