The Best Apple Pie With Cream

Serves 8

Made in the Lakeland 20cm Deep Pie Tin

Apples prepared using the Lakeland Apple Master


For the pastry

  • 300g plain flour
  • 150g butter, chilled and diced
  • 30g caster sugar
  • finely grated zest of 1 lemon
  • 1 egg, beaten

For the filling

  • 3 Bramley apples weighing approximately 600g unprepared weight
  • juice of ½ lemon
  • 115g caster sugar
  • 2 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 150g readymade Madeira sponge cake, cut into thin slices
  • 40g unsalted butter
  • beaten egg to glaze
  • 100ml double cream


  1. To make the pastry sift the flour into a bowl then add the diced butter and using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and lemon zest, add the egg and enough cold water to bind to a soft but not sticky dough. Over-wrap in cling film then chill in the fridge for 30 minutes.
  2. To prepare the apples set up your Lakeland Apple Master following instructions, ensuring it is securely fastened to your worktop. Position one apple as per instructions and rotate the handle until your apple has been peeled, cored and sliced. Set aside apple and repeat with remaining apples.
  3. Cut your apple slices into chunks then place in a bowl and toss in the lemon juice. Drain any excess lemon juice off then stir in the sugar, cinnamon and nutmeg until all the apple pieces are well coated in a sugary spice mix.
  4. Preheat the oven to 200c Gas 6. Cut the pastry into 2 with one piece slightly bigger than the other. Using the larger amount of pastry, roll out on a lightly floured surface until large enough to cover the base and sides of a My Kitchen 20 x 5cm (8″ x 2″) Deep Pie Tin, leaving any excess hanging from the edges.
  5. Arrange the slices of Madeira cake in the base of the tin on top of the pastry in a single layer. Spoon the apple and spice mix on top then top with the butter.
  6. Roll out the remaining pastry into a round large enough to top the pie. Use a little of the beaten egg to brush around the bottom edge of pastry then position the pastry lid on top, pressing the edges firmly together to seal it and trim off any excess pastry.
  7. Flute the edges and using any pastry trimmings, re roll and cut into 5 leaves to decorate the top of the pie with, using a little beaten egg to attach. Make a slit in the centre of the pie to let the steam escape then brush the whole of the pie with beaten egg.
  8. Bake in the preheated oven for 50-60 minutes or until the top is golden and the apples are cooked. For that final treat, turn off the oven, remove pie and slowly pour the double cream into the slit. Return the pie to the turned off oven and leave it to sit there for approximately 20 minutes to allow the cream to dissipate into the filling. Serve whilst warm cut into slices.

Tip: Any leftovers of the pie are best stored in the fridge because of the cream. When needed, either eat cold on cut into slices and reheat in a moderate oven until piping hot.