Jamie Oliver Apple Pie Puff Pastry

There’s something truly comforting about the Jamie Oliver Apple Pie Puff Pastry. With its golden, flaky crust and warm, cinnamon-spiced apple filling, it’s the kind of dessert that instantly makes you feel at home. I made this on a quiet Sunday afternoon, and the smell alone was enough to gather everyone in the kitchen! (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 1 kg (2.2 lbs) apples (Granny Smith or Bramley)
• 100 g (½ cup) brown sugar
• 1 tbsp plain flour (all-purpose)
• ½ tsp ground cinnamon
• 1 tbsp stem ginger (finely chopped)
• 1 tbsp elderflower cordial or lemon juice
• 150 g (1 cup) blackberries (optional)

For the Pastry:

• 500 g (1 lb) puff pastry (ready-made or homemade)
• 1 egg (beaten, for egg wash)
• 1 tbsp demerara sugar (for sprinkling)

How To Make Jamie Oliver Apple Pie Puff Pastry

Prep the Apples:

Start by peeling, coring, and slicing your apples. I used a mix of Granny Smith and Bramley for that tart-sweet combo Jamie Oliver always champions. Toss the slices in a bowl with brown sugar, flour, cinnamon, chopped stem ginger, and a splash of elderflower cordial (or lemon juice if you prefer). If you’re feeling adventurous, fold in some blackberries for a gorgeous pop of color and extra juiciness.

Roll Out the Pastry:

Take two-thirds of your puff pastry and roll it into a circle that will fit your 9-inch pie dish. Press it gently into the dish and trim any excess around the edges. This base layer is key—it crisps up beautifully and holds all that juicy filling.

Fill and Top the Pie:

Pour in your apple mixture, letting it mound slightly in the center. Then, roll out the remaining third of the pastry and place it over the top. Crimp the edges to seal in all that goodness and cut a few small slits in the top to let steam escape while baking.

Brush and Bake:

Brush the top with beaten egg for that golden finish and sprinkle with demerara sugar for a sweet crunch. Pop it into a preheated oven at 180°C (350°F) and bake for 45–50 minutes. You’ll know it’s ready when the top is golden and crisp, and the juices start to bubble through the slits.

Serve:

Let it cool slightly before slicing—it’s molten straight out of the oven! Serve warm with vanilla ice cream or a drizzle of custard.

Why I Love This Recipe

I made this pie for a family dinner and it disappeared in minutes. What I love most is how deceptively easy it is—using puff pastry saves loads of time, but you still get that beautiful, flaky crust. The elderflower cordial adds a subtle floral twist that elevates the whole dish, and the option to add blackberries makes it feel a bit gourmet.

Recipe Tips

• Mix your apples: A combination of tart and sweet apples gives the best flavor.
• Don’t overstuff: Too much filling can spill over and make the crust soggy.
• Chill before baking: If your kitchen is warm, pop the assembled pie in the fridge for 15 minutes before baking.
• Use an egg wash: For that glossy, golden top.
• Let it rest: Cooling slightly helps the filling set, so you get clean slices.

How To Store This Jamie Oliver Apple Pie Puff Pastry

In the Fridge:

Let the pie cool completely, then cover and refrigerate for up to 3 days. The crust will stay fairly crisp, especially if reheated in the oven.

In the Freezer:

Once cooled, wrap the pie tightly in cling film and foil. It keeps well for up to 3 months. Thaw at room temperature before reheating.

Reheating:

For best results, reheat in a 160°C (320°F) oven for 10–15 minutes to re-crisp the pastry. Microwave works too, but the crust won’t be as flaky.

Nutrition Facts (per serving)

• Calories: 291
• Carbs: 38g
• Protein: 3g
• Fat: 14g
• Sugar: 23g
• Fibre: 5g
• Sodium: 80mg (approx.)

Let’s Answer a Few Questions!

Can I use store-bought puff pastry?
Absolutely! That’s what makes this recipe so convenient. Just make sure it’s fully thawed before using.

What apples are best for this pie?
Granny Smith and Bramley are great for their tartness and ability to hold shape. A sweet variety like Gala can add balance.

Can I make it without ginger?
Sure! Just skip it or replace it with a bit more cinnamon for warmth.

How do I stop the bottom crust from going soggy?
Make sure the filling isn’t too wet and preheat your oven fully. A metal pie dish also helps with even heat.

Can I make this pie ahead of time?
Totally! Assemble the pie and refrigerate it unbaked for up to a day. Then bake fresh when you’re ready.

Try More Recipes:

• Jamie Oliver Lattice Apple Pie
• Jamie Oliver Filo Apple Pie
• Jamie Oliver Caramel Apple Pie
• Jamie Oliver Apple Blueberry Pie