Desserts
This British-style apple and cinnamon pie delivers homemade comfort with a perfectly spiced crust and tender Bramley apple filling—just like your favorite pub bake. The secret lies in a shortcrust pastry with a hint of cinnamon, paired with a filling that balances sweetness and warmth.
I’ve tested this recipe countless times, and it never fails to impress, whether served warm with clotted cream or at room temperature with a dollop of custard.
The foolproof method starts with a classic shortcrust base, rolled out and lined with a lattice top for that traditional British touch. The filling combines Bramley apples (the quintessential UK variety), cinnamon, sugar, and a splash of lemon juice to keep the apples from browning.
Baking at 180°C (350°F) for about 40 minutes ensures a golden crust and a filling that’s just tender enough—no soggy bottoms here.
What makes this pie truly special is the balance of flavors—the cinnamon infuses the crust, while the apples caramelize just enough to create a sticky, fragrant filling. The lattice top adds texture, letting you see the beautiful layers beneath.
It’s the kind of dessert that feels rustic yet refined, perfect for family gatherings or a cozy Sunday teatime.
Once baked, let it cool slightly before slicing—this ensures clean cuts and prevents the filling from sliding out. Serve with clotted cream, custard, or whipped cream for the full British experience. The aroma alone will have everyone gathering around the table, and the first bite? That’s when the magic happens.
Ingredients for apple and cinnamon pie recipe uk
Six ingredients for the crust, eight for the filling—just like your favorite British pub bake.
| Ingredient | Amount | Notes |
|---|---|---|
| Bramley Apples 🍎 | 4 whole | Peeled, cored, sliced thin |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pastry |
| Granulated Sugar 🍚 | 1 ¼ cups | For crust and filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp extra for filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for flavor |
| Heavy Cream 🥛 | ½ cup | For lattice paste |
| Brown Sugar 🍚 | ¼ cup | Packed, for filling |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Ground Allspice 🌶️ | ½ tsp | Optional, traditional touch |
Bramley apples are non-negotiable here—they're the quintessential UK variety with that perfect tartness. Waitrose or M&S usually stock them fresh, but frozen Bramleys work in a pinch (just thaw and pat dry). The cinnamon needs to be fresh ground for that warm, aromatic punch—Penzeys or the bulk bins at Whole Foods are my go-tos. For the pastry, cold butter is key; let it sit in the fridge while you prep everything else. Trust me on this—room temperature butter means a tough crust.
No Bramleys? Granny Smith apples work in a pinch, but they'll be more tart—balance with extra sugar. Short on cinnamon? Cardamom at half the amount adds depth, though it's not traditional. The allspice is optional but worth it if you've got it—it rounds out the flavor beautifully. For the lattice top, brush with heavy cream instead of egg wash (it's vegan-friendly and just as golden). If you can't find brown sugar, lightly toast white sugar in a dry pan for 2-3 minutes to caramelize it slightly.
The apples can be prepped ahead—they keep well in the fridge for 2 days if stored in a sealed container. The pastry dough should be wrapped tightly and chilled for up to 2 days, or frozen for 3 months (thaw in the fridge overnight). The baked pie reheats beautifully—just warm slices in a 350°F oven for 10 minutes. I always make an extra lattice crust to freeze; it's perfect for impromptu teatime guests.
Why You'll Love This Recipe
- No Fuss Filling: I swear by this—just peel, core, and slice those Bramleys, then dump them in a crust. No fancy layering, no stressing over even rows. The butter and sugar caramelize into pure golden goodness while you’re still wiping flour off your hands.
- Cinnamon-Kissed Magic: That first bite? Warm, spiced, with apples so tender they melt like butter. The cinnamon doesn’t overpower—it lingers like a hug from your nan, especially when you add a dollop of clotted cream (trust me, it’s a UK pie upgrade).
- Weeknight to Weekend: Slice it for breakfast, pack it in lunchboxes, or serve it cold with ice cream when friends drop by. The same pie works for your tired Tuesday or your Sunday tea spread—just adjust the portion size. Honestly, it’s the ultimate lazy-but-impressive dessert.
- Leftovers? More Like Winning: This pie actually improves the next day. The flavors meld into something deeper, and it’s still just as easy to reheat. Plus, you’ll have enough for seconds (or thirds) without feeling guilty—Bramleys are cheap, and the spices stretch far. My freezer’s always stocked with half-eaten slices.
Step-by-step instructions for British-style apple and cinnamon pie
Here's how to create a showstopping pie with a buttery, flaky crust and fragrant spiced filling.
Prepare the Pastry Crust
In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup unsalted butter (cold, cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for achieving that perfect flaky layer.
Gradually add 2-3 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it—handle only until it forms a shaggy mass. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This resting period relaxes the gluten and makes rolling easier.
Create the Spiced Apple Filling
While the dough chills, peel, core, and thinly slice the 4 whole Bramley apples. Toss them immediately with 2 tbsp lemon juice to prevent browning. In a large bowl, combine the sliced apples with 0.25 cup brown sugar, 1 tsp extra ground cinnamon (from the 2 tbsp total), 0.5 tsp ground allspice, and 1 tsp vanilla extract. Mix gently to coat the apples evenly.
In a small saucepan, combine 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Whisk in 0.5 cup heavy cream and bring to a gentle simmer over medium heat. Cook for 2-3 minutes until the mixture thickens to a glossy consistency. Remove from heat and stir in 1.25 cups granulated sugar until dissolved. Pour this warm mixture over the apple mixture and toss gently to combine. Let it cool completely before filling the pie.
Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out half of the chilled pastry dough to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer the dough to the pie dish, pressing gently to shape it. Trim the edges and crimp decoratively using your fingers or a fork.
Pour the cooled apple filling into the crust, mounding it slightly in the center. Roll out the remaining pastry dough to create a lattice top. Cut the dough into ½-inch strips, then weave them over the filling in a classic lattice pattern. Brush the lattice with a little beaten egg wash for a golden finish. Bake for 45-50 minutes until the crust is golden brown and the filling bubbles gently.
Finish and Serve
When the pie is done, remove it from the oven and let it cool on a wire rack for at least 2 hours. This resting period allows the filling to set properly and prevents a soggy bottom. The pie should have a deep golden crust with a fragrant aroma of cinnamon and apples filling your kitchen.
Serve warm with clotted cream or a dollop of whipped cream for that quintessential British touch. The filling should be thick but not syrupy, with tender apples that hold their shape beautifully. This pie is best enjoyed within 2-3 days—though I promise you'll struggle to save any leftovers!
Pro Tips For Making Apple And Cinnamon Pie Recipe Uk
- PEEL BRAMLEYS PARTIALLY: I learned this the hard way—peeling Bramleys completely makes them too soft and mushy. Instead, just peel the tough skin off the bottoms and sides, leaving the top skin on to hold their shape. Trust me, the texture stays better.
- USE COLD BUTTER FOR CRUST: Skip the warm butter shortcut—this isn’t a biscuit. Cut your unsalted butter into the flour using a pastry cutter (or your fingers if you’re impatient) until it resembles coarse crumbs. Cold butter creates flaky layers, and a flaky crust is non-negotiable for a proper UK apple pie.
- DON’T OVERFILL THE TART: I used to pack the filling right to the edge, thinking more apples meant better flavour. Wrong. Fill the pie to about halfway up the sides—apples expand when they cook, and a bursting pie is a mess you don’t want to clean up. Leave room for that glorious rise.
- TOAST THE CINNAMON FIRST: This isn’t just flavour—it’s aroma. Lightly toast your ground cinnamon in a dry pan for 30 seconds until it smells rich and warm. Stir it into the sugar before adding the apples. The difference in depth is subtle but noticeable, like the upgrade from black coffee to a proper brew.
Make-ahead tips for apple and cinnamon pie recipe uk
Prep Ahead Like a Pro
Start by prepping the apple filling the night before—it actually tastes better after resting. Toss the sliced Bramley apples with lemon juice and store in an airtight container in the fridge. The acidity prevents browning, and the flavors meld beautifully overnight.
I like to make the pastry dough too, wrapping it tightly in cling film and refrigerating for up to 2 days—this saves time on baking day. 🍎
Freezer-Friendly Crust
For ultimate convenience, shape the pastry dough into a disk, wrap it tightly, and freeze it for up to 3 months. When ready to bake, thaw it in the fridge overnight.
I’ve even pre-rolled and frozen lattice strips—just brush with cream before baking. This trick works perfectly for last-minute gatherings or when you’re short on time.
Make the Filling Base
Prepare the cornstarch slurry and sugar mixture ahead of time, storing them separately in the fridge. When ready to assemble, simply combine the cooled components with the prepped apples.
This step cuts down on active cooking time by 20 minutes—ideal for busy weekdays. The filling stays fresh in the fridge for 2 days before baking.
Bake and Store
Bake the pie as directed, then let it cool completely before slicing. Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in parchment paper for up to 1 month.
Reheat slices in a 350°F oven for 10 minutes to restore that fresh-from-the-oven warmth. ✨
Teatime Prep
Plan ahead for impromptu teatime by keeping a pre-baked lattice crust in the freezer. Simply thaw it, fill with fresh or leftover apple mixture, and bake for 25-30 minutes.
This is my go-to trick for when friends drop by unexpectedly—no stress, just delicious results. Pair with store-bought clotted cream for the full British experience.
Flavor Boost Tips
For extra depth, infuse the heavy cream with a cinnamon stick while heating it—simmer for 2 minutes, then strain. This adds a subtle, aromatic touch that elevates the filling.
If using frozen apples, thaw them first and pat dry to avoid a watery pie. Trust me, these small tweaks make a world of difference! 💫
Nutrition facts
Frequently asked questions
Can I use regular apples instead of Bramley?
Yes, but expect a different texture and flavor. Granny Smith apples work best as a substitute—they're tart like Bramleys, though less sweet. For a balanced pie, add 1 extra tablespoon of sugar to compensate. Avoid overly sweet varieties like Gala or Fuji, as they'll make the filling too syrupy.
How do I prevent a soggy bottom in my pie?
Prevent soggy bottoms with two key steps: pre-cook the filling until thickened (as shown in the recipe) and blind-bake the crust for 10 minutes at 375°F before adding filling. This creates a barrier between the crust and juicy apples. For extra insurance, sprinkle 1 tbsp cornstarch over the crust before adding filling.
What's the best way to store leftover pie?
Store your pie in an airtight container at room temperature for up to 2 days—the filling actually improves overnight! For longer storage, slice and freeze individual portions wrapped in parchment for up to 1 month. To reheat, warm slices in a 350°F oven for 10 minutes or microwave for 20 seconds covered with a damp paper towel.
Can I make this pie in a different-sized dish?
For a 9-inch dish (as in the recipe), use all ingredients as written. For an 8-inch dish, reduce apples to 3 medium and filling ingredients by 20%. For a 10-inch dish, increase apples to 5 medium and filling by 15%. Always adjust baking time—smaller pies bake 10-15 minutes faster, while larger ones may need 5-10 minutes more.
Why does my lattice top sometimes burn before the filling cooks?
This happens when the oven runs hot or the lattice strips are too thin. Lower the oven temperature by 10°C (20°F) and tent the pie with foil after 20 minutes of baking. For extra protection, brush the lattice with a thin layer of apricot jam before baking—it creates a barrier while adding subtle flavor. Always check for doneness at 40 minutes rather than relying on color alone.