Jamie Oliver Apple Pie Pastry

If you’re in the mood for a classic dessert that ticks all the boxes—flaky, buttery pastry, sweet spiced apples, and a showstopping golden top—this Jamie Oliver Apple Pie Pastry is the one to make. The soft, tart apples pair beautifully with juicy blackberries, all nestled in a rich, homemade pastry that’s a joy to eat. I made this on a rainy weekend, and honestly, the smell alone was worth it. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 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 (plus extra for dusting)
• 100g / ¾ cup icing 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 Jamie Oliver Apple Pie Pastry

Prepare the Pastry:

Start by sifting your plain flour and icing sugar into a big mixing bowl. Chop the cold butter into cubes and work it into the flour with your fingertips—or pulse in a food processor—until it resembles fine breadcrumbs. It should look a bit like wet sand.

Add the Vanilla & Eggs:

Split the vanilla pods, scrape out the seeds, and mix them into the flour blend. Beat two of the eggs with the milk, then pour it in and gently bring the mixture together into a dough. Don’t knead it too much—just enough to hold its shape. Divide into two equal discs, flatten to about an inch thick, wrap in clingfilm, and chill for at least 30 minutes.

Cook the Apples:

Peel, core, and chop the apples, then toss them into a large pan with butter, caster sugar, allspice, and about 200ml of water. Let it all simmer on medium heat for 8–10 minutes until the apples are soft but still holding their shape.

Drain & Finish the Filling:

Transfer the apple mix to a colander over a bowl to drain off excess liquid. Pop the liquid back into the saucepan and simmer until it reduces to a syrup—this takes about 5–10 minutes. Let it cool slightly, then stir it back into the apples along with the blackberries. The smell at this point? Absolutely divine.

Roll Out the Base:

Lightly grease a 24cm (9.5-inch) loose-bottom tart tin. Roll out one pastry disc between two sheets of baking paper to about ½ cm thick. Line the tin with the pastry, press it gently into the sides, trim the overhang, prick the base with a fork, and pop it into the fridge for another 30 minutes.

Blind Bake:

Heat your oven to 180°C / 350°F / Gas 4. Line the pie base with greaseproof paper, add baking beans or rice, and blind bake for 15 minutes. Take out the beans and paper, then bake for another 5 minutes until lightly golden.

Seal the Base:

Beat the last egg with a splash of boiling water and brush it over the inside of the pastry. Bake for another 15 minutes to make it nice and crisp—no soggy bottoms here!

Make the Lattice & Decorations:

Roll the second pastry disc out to about 3mm thick. Cut long strips for the lattice top. For a bit of flair, make pastry roses: cut circles, overlap slightly, and roll them into spirals. You can also cut out leaves and stems. Chill these decorative pieces before using—either in the fridge for 30 minutes or freezer for 5.

Assemble & Bake:

Spoon the cooled filling into your baked crust. Lay the chilled lattice over the top, trim the edges, and decorate with your pastry flowers and leaves. Brush with the beaten egg and sprinkle with soft brown sugar. Bake for 40–45 minutes until gloriously golden.

Time to Serve:

Let the pie cool slightly, then slice and serve with cream, ice cream, or hot custard. Honestly, this is comfort food at its best.

Why I Love This Recipe

I made this pie for a Sunday family lunch, and it completely stole the show. Everyone went quiet with the first bite—a good sign, right? I love how the pastry is both rich and crumbly, and the blackberries add such a lovely tart contrast. It’s a bit of a project, but totally worth it.

Recipe Tips

• Keep the Butter Cold: This makes the pastry flaky, not greasy.
• Don’t Overwork the Dough: Too much kneading = tough pastry.
• Rest the Pastry: Chilling helps it stay crisp and hold its shape.
• Drain Apples Well: A soggy crust is the enemy. Let them sit in a colander!
• Seal the Edges Properly: Press the top down around the rim to avoid leaks.

How To Store This Jamie Oliver Apple Pie Pastry

At Room Temperature

Best eaten fresh, but you can leave it out (covered) for up to 6 hours if it’s a cool day.

In the Fridge

Once cooled, wrap the pie or put it in an airtight container. It’ll keep for up to 4 days.

In the Freezer

Wrap well in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Pop slices in the oven at 160°C / 320°F for 10–15 minutes to revive that crispiness. You can microwave it, but the crust will soften.

Nutrition Facts (per serving)

• Calories: 569
• Carbs: 78.8g
• Protein: 7.8g
• Fat: 27g
• Sugar: 40.6g
• Fibre: 5g
• Sodium: 0.2g (mostly from eggs and butter)

Let’s Answer a Few Questions!

Can I use store-bought pastry?
Totally! If you’re short on time, ready-made shortcrust pastry works. It won’t be as buttery, but it’ll still be tasty.

What can I use instead of blackberries?
Try raspberries, blueberries, or even cherries. Just keep the same quantity.

Can I make the pie in advance?
Yes! Bake it a day ahead and reheat gently. You can also prep the pastry and filling the night before.

Do I need to blind bake the crust?
If you want a firm, crisp base that doesn’t go soggy—yes, absolutely.

Can I leave out the vanilla pods?
No problem. Just use 1–2 tsp of vanilla extract instead.

Try More Recipes:

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