Hairy Bikers Apple Pie Recipe

This traditional Hairy Bikers Apple Pie Recipe features a golden, lemon-zested pastry crust filled with tart Bramley apples and sweet cinnamon. It requires just a handful of pantry staples and bakes to perfection in under an hour. There is nothing quite like the moment you slice through the crisp lid to reveal the steaming, soft fruit inside.

I’ve made many pies, but the addition of citrus in the dough makes this one truly stand out.

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Why This Classic Works

I have baked dozens of apple pies, but this version has a clever twist that sets it apart. The Hairy Bikers add lemon zest directly into the shortcrust pastry, which gives the crust a subtle fragrance that cuts through the richness of the butter. It balances the sugar in the filling perfectly, preventing the dessert from becoming cloying.

Another lesson I learned while testing this was the importance of adding a thickening agent to the fruit. By tossing the raw apples in a little flour or cornflour before filling the pie, the juices thicken into a luscious sauce instead of making the bottom soggy. It ensures every slice holds its shape on the plate.

Hairy Bikers Apple Pie Recipe Ingredients

For the Pastry:

• 350g plain flour, plus extra for dusting
• 175g unsalted butter, cold and cubed
• 2 tbsp caster sugar
• 1 lemon, zest only
• 1 large egg, beaten
• 1-2 tbsp cold water (if needed)

For the Filling:

• 900g Bramley cooking apples
• 140g caster sugar, plus extra for sprinkling
• 1 tsp ground cinnamon
• 1 tbsp plain flour (or cornflour)
• 1 lemon, juice only
• 1 egg, beaten (for glazing)

How To Make Hairy Bikers Apple Pie Recipe

1. Make the pastry: Place the flour, sugar, and lemon zest in a large bowl. Rub in the cold, cubed butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the beaten egg with a knife, adding a splash of cold water if the dough feels too dry, until it comes together into a ball.
2. Chill the dough: Wrap the pastry in cling film and refrigerate it for at least 30 minutes. This rests the gluten and prevents the pastry from shrinking in the oven.
3. Prepare the apples: While the pastry chills, peel, core, and thinly slice the Bramley apples. Place them in a large bowl and toss well with the lemon juice, caster sugar, cinnamon, and flour.
4. Line the tin: Preheat your oven to 190°C (170°C Fan / Gas 5). Cut off two-thirds of the chilled pastry and roll it out on a floured surface. Line a 23cm (9-inch) pie dish with the pastry, pressing it gently into the base and sides.
5. Fill the pie: Pile the apple mixture into the pastry-lined dish, mounding it slightly in the centre. Brush the rim of the pastry with a little beaten egg.
6. Add the lid: Roll out the remaining pastry to form a lid. Place it over the apples, pressing the edges together to seal. Trim off any excess pastry and crimp the edges with your fingers or a fork.
7. Bake: Brush the top with beaten egg and sprinkle generously with extra sugar. Cut two small slits in the centre for steam to escape. Bake for 45 to 55 minutes until the pastry is golden brown and the apples are tender.

Recipe Tips

• Keep it cold: The secret to flaky shortcrust is keeping the butter cold. If your hands are warm, run them under cold water before rubbing the butter into the flour.
• Don’t overfill: Bramley apples break down into a fluff when cooked. Pile them high in the centre to support the crust, as they will shrink significantly during baking.
• Avoid a soggy bottom: If you are using a ceramic dish, place a metal baking tray in the oven while it preheats. placing the pie dish onto the hot tray helps cook the base pastry faster.
• Check the colour: If the top of the pie is browning too quickly before the apples are cooked, cover it loosely with foil for the last 15 minutes.

What To Serve With Apple Pie

A slice of warm apple pie demands a creamy companion to balance the tart fruit. Hot custard is the traditional British choice, soaking into the pastry for a comforting finish. Alternatively, a scoop of good quality vanilla ice cream creates a lovely hot-cold contrast that melts into a rich sauce.

How To Store

This pie keeps well in the fridge for up to 3 days. Cover it tightly with foil or cling film once completely cool. To reheat, place individual slices in the microwave or warm the whole pie in the oven at 160°C for 15 minutes to crisp up the pastry.

FAQs

Can I use eating apples instead of cooking apples?
You can, but the texture will be different. Eating apples hold their shape and are much sweeter, so you should reduce the sugar. Bramley apples are preferred because they break down into a soft, tart puree that contrasts beautifully with the crust.

Can I freeze this pie?
Yes, you can freeze the pie either unbaked or baked. If freezing unbaked, assemble the pie, wrap it well, and freeze for up to 3 months. Bake from frozen, adding about 15-20 minutes to the cooking time.

Why is my pastry tough?
Tough pastry is usually the result of overworking the dough or adding too much water. Handle the dough as little as possible and add water very gradually, just enough to bring the crumbs together.

Nutrition

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 85mg
• Sodium: 20mg
• Total Carbohydrate: 68g
• Protein: 5g

Try More Recipes:

• Hairy Bikers Steak And Stilton Pie Recipe
• Hairy Bikers Spanish Meatballs Recipe
• Hairy Bikers Salmon And Spinach En Croute Recipe