Classic apple pie with cinnamon cream

Classic apple pie with cinnamon cream

This classic apple pie recipe with home-made shortcrust pastry, a beautiful lattice top and cinnamon-scented whipped cream tasted like home in every bite.
Course Baked goods, Baking, Dessert
Cuisine American
Keyword Apple pie, Homemade pie, Thanksgiving
Prep Time 30 minutes
Cook Time 40 minutes
Resting time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 399kcal
Author Alida Ryder


for the pastry

  • 400 g flour
  • 200 g salted chilled butter, cubed
  • 50 g caster sugar
  • 2 egg yolks
  • 3-4 tablespoons ice water

for the filling

  • 6 apples I used 3 Granny Smith and 3 Pink lady apples, sliced
  • 3 heaped tablespoons muscavado soft brown sugar
  • 1 teaspoon ground cinnamon optional
  • 2 tablespoons corn flour/corn starch
  • pinch of salt
  • 1 egg beaten (for brushing the pastry)

for the cinnamon cream

  • 1 cup cream whipped with 1 tablespoon of caster sugar
  • 1/2-1 teaspoon ground cinnamon


  • To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
  • Add the egg yolks and pulse until they are mixed in.
  • With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
  • Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).
  • Roll the bigger half out on a floured surface, ensuring it's big enough to cover the bottom of your pie dish.
  • Place the pie dish in the fridge and allow to chill.
  • Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.
  • Pre-heat the oven to 180°c.
  • To make the filling, combine all the ingredients and mix well.
  • Remove the chilled pie case from the fridge and brush the edges with beaten egg yolk.
  • Place the filling in the chilled pie case then cover the pie with the remaining slices of pastry. crimp the edges and cut away any excess pastry.
  • Brush the pie with the remaining beaten egg and place in the oven.
  • Allow to bake for 30-40 minutes until golden brown and cooked through. If the pastry starts to brown too much, simply cover it with a piece of foil and continue baking.
  • Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream.


Calories: 399kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 159mg | Potassium: 280mg | Fiber: 5g | Sugar: 16g | Vitamin A: 635IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1.9mg