Traditional Apple Pie

Prep: 25 mins
Cook: 45 mins
Servings: 4-6
Traditional Apple Pie

A classic recipe for the traditional apple pie - everyone's favourite! Delicious served warm with a scoop of ice cream on the side.


  • 2 sheets Pampas Shortcrust Pastry, thawed
  • 6-8 (1kg) granny smith apples
  • 1 lemon, juiced
  • 50g butter, diced
  • ⅓ cup CSR Caster sugar
  • 1 cinnamon stick
  • 1 clove
  • 1 egg, lightly whisked with 1 tbsp water
  • 2 tsp CSR Caster sugar, extra for sprinkling


  1. Peel and core apples, cutting into eighths. In a saucepan, mix with the lemon juice over medium heat
  2. Add the butter, sugar, cinnamon stick and clove to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.
  3. Pre-heat oven to 200°C (180°C fan-forced). Press one of the pastry sheets into a lightly greased round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Cut the second pastry sheet into 3cm wide strips.
  4. Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture to form a lattice pattern. Brush with egg wash and sprinkle with half the additional sugar. Bake for 35 minutes until pastry is golden and sprinkle with remaining sugar. Serve warm with ice-cream or cream.