This Gordon Ramsay Apple Pie Recipe is a flaky and classic recipe, which is made with Granny Smith apples and ground cinnamon. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes, plus cooling time.
Jump to RecipeGordon Ramsay Apple Pie Recipe Ingredients
- 2 pie crusts
- 7 large Granny Smith apples, peeled and sliced
- 100g granulated sugar
- 110g light brown sugar
- 30g all-purpose flour
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 15ml lemon juice + zest from ½ lemon
- 1 large egg, beaten (for egg wash)
- 25g sanding sugar (optional)
How To Make Gordon Ramsay Apple Pie Recipe
- Prep Dough and Oven: Ensure your pie dough has been chilled for at least 1 hour. Preheat your oven to 204°C (400°F).
- Make the Apple Filling: In a large bowl, toss the peeled and sliced apples with the granulated sugar, light brown sugar, flour, cinnamon, nutmeg, lemon juice, and zest. Let the mixture sit for 10 minutes to allow the juices to release, then drain any excess liquid from the bottom of the bowl.
- Line the Pie Dish: On a lightly floured surface, roll out the bottom crust into a 12-inch circle. Carefully transfer it to your pie dish. Lightly dust the base of the crust with a little extra flour to help prevent a soggy bottom.
- Fill and Top the Pie: Add the apple filling to the pie dish, mounding it slightly in the center. Roll out the second crust and place it over the top. Trim any excess dough, then crimp the edges to seal.
- Finish and Bake: Cut 4 vents in the top crust to allow steam to escape. Brush the entire top with the beaten egg wash and sprinkle with sanding sugar, if using.
- Bake and Cool: Bake at 204°C (400°F) for 25 minutes. Then, reduce the oven temperature to 190°C (375°F) and continue to bake for another 30–35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
- Cool Completely: This is a crucial step. Let the pie cool at room temperature for at least 3 hours before slicing. This allows the filling to set properly.
Recipe Tips
- Do I need to blind bake the crust? For this recipe, blind baking isn’t necessary. The initial high heat helps set the bottom crust, and dusting it with flour provides a barrier against moisture.
- How do you keep the crust from slumping? Chilling the assembled, unbaked pie in the refrigerator for 15 minutes before it goes into the oven helps the butter in the pastry firm up, which allows the crust to hold its shape better during baking.
- What is the best dish for apple pie? A glass pie dish is often preferred because it allows you to visually check the bottom crust to ensure it’s golden brown and not soggy.
- How do I know when the pie is done? The best visual cue is a golden-brown crust and seeing the filling actively bubbling up through the vents you cut. This is proof that the filling is hot enough for the thickeners to have worked.
What To Serve With Apple Pie
Apple pie is a classic dessert that pairs perfectly with creamy, cool toppings:
- A scoop of vanilla bean ice cream
- A dollop of whipped cream or crème fraîche
- A drizzle of caramel sauce
- A sharp cheddar cheese slice (a classic Vermont-style pairing)
How To Store Apple Pie
- Room Temperature: An apple pie can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: After 2 days, you should store the pie in the refrigerator for up to 2 more days.
Apple Pie Nutrition Facts
- Calories: 450 kcal
- Protein: 4g
- Fat: 20g
- Carbohydrates: 65g
- Sodium: 300mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are Granny Smith apples best for pie?
Granny Smith apples are ideal because they are very firm and tart. Their firmness means they hold their shape during baking and don’t turn to mush. Their tartness balances the sweetness of the sugar, creating a more complex and flavorful filling.
Why is my bottom crust soggy?
A soggy bottom crust is usually caused by a very wet filling. Draining the excess juice from the apple mixture before filling the pie, and dusting the bottom crust with flour, are key steps to prevent this.
Why do I have to let the pie cool for so long?
This is the most important step for a sliceable pie. The filling is thickened by the flour, which needs time to cool and set completely. If you slice into a hot pie, the filling will be runny and spill out.
Gordon Ramsay Apple Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings30
minutes1
hour450
kcalA classic comfort dessert featuring a flaky, buttery crust filled with tender, tart Granny Smith apples and warm spices.
Ingredients
2 pie crusts
7 large Granny Smith apples, peeled and sliced
100g granulated sugar
110g light brown sugar
30g all-purpose flour
1 tsp ground cinnamon
⅛ tsp ground nutmeg
15ml lemon juice + zest from ½ lemon
1 large egg, beaten
25g sanding sugar (optional)
Directions
- Preheat oven to 204°C (400°F). Toss apples with sugars, flour, spices, and lemon. Let sit 10 mins, then drain excess juice.
- Line a pie dish with the bottom crust. Add the apple filling.
- Top with the second crust, crimp the edges, and cut vents in the top.
- Brush with egg wash and sprinkle with sanding sugar.
- Bake at 204°C for 25 mins, then reduce to 190°C and bake for another 30-35 mins.
- Cool completely at room temperature for at least 3 hours before slicing to allow the filling to set.
Notes
- Chilling the assembled pie for 15 minutes before baking helps the crust hold its shape.
- A glass pie dish is recommended so you can see if the bottom crust is properly browned.
- The pie is done when the crust is deep golden brown and the filling is bubbling through the vents.
- Letting the pie cool completely is essential for a clean slice; a hot filling will be runny.
