Name: Loaded Apple Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: European
Ingredients: 250g / 2 cups plain flour; 175g / 6 oz butter, softened; 80g / ½ cup caster sugar; 2 eggs (1½ for the pastry mixture, ½ for brushing the top); 1 teaspoon ground cinnamon; 1 kg / 2 ½ lbs apples (Granny Smiths or any sour apple is good); 50g / ¼ cup caster sugar; 70g / ½ cup sultanas or raisins; 3 teaspoons ground cinnamon

Loaded Apple Pie, a lovely dessert filled with apples, raisins, cinnamon and a crisp, sweet pastry. Serve warm or chilled with fresh cream or ice cream.

Loaded apple pie! This is an amazing fruit pie, and as you can see, we haven't scrimped on the apple filling at all! The pie is loaded with diced apples, mixed with a sprinkling of cinnamon, and a scattering of raisins, or sultanas. Encased in a wonderful buttery pie crust, (and the pastry is like no other!), this apple pie is good eaten warm from the oven or chilled.

For the pastry, we've kept it really simple. You don't need a rolling pin or any fancy pastry cutters or equipment. you don't even need to shape the pastry on a work surface, so if you happen to be short on space in your kitchen, this is the perfect pastry recipe for you! You simply mix all the pastry ingredients in a bowl then transfer directly to the baking pan, where you shape it inside just using your hands. It's that simple! The buttery, crumbly pastry, when cooked has a delicious flavor, melting in your mouth. Wonderful!

For the filling, again, we've kept it super simple, just a few ingredients, and you don't need to cook any of the fruit prior to baking. Unlike some pie recipes where you have to cook the fruit pie filling first, this one is super easy! Everything gets thrown in the baking pan and then decorated with simple strips of pastry over the top.

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So let's get straight to the recipe and see how easy this apple pie recipe is to make! Happy baking!

Table of Contents 📋 hide

9) Delicious Recipes Using Apples

Prep Time

15 minutes

Cook Time

1 hour

Yield

You will need:

A 24 cm or 9 & ½ inch springform or tin with a removable base (easier to get the pie out)

Ingredients:

For the pastry:

250g / 2 cups plain flour
175g / 6 oz butter, softened
80g / ½ cup caster sugar
2 eggs (1½ for the pastry mixture, ½ for brushing the top)
1 teaspoon ground cinnamon

For the filling:

1 kg / 2 ½ lbs apples (Granny Smiths or any sour apple is good)
50g / ¼ cup caster sugar
70g / ½ cup sultanas or raisins
3 teaspoons ground cinnamon

Instructions:

Preheat the oven to 170 C / 325 F / Gas 3.
Grease your baking tin.
Place 2 eggs in a bowl and with a fork, gently whisk until combined. Then divide the mixture into 2.
To make the pastry, mix the flour, softened butter, sugar, cinnamon and ½ of the egg mixture (which you divided) in a bowl. Mix with your hands until you get a smooth soft dough.
Split the dough so you have ¾ to line the cake pan base and sides and ¼ for the top decoration.
Place ¾ of the dough into the baking pan and using your hands, push the dough on the base and up the sides until it is spread evenly in the pan.

Don’t try to roll the pastry because it is too buttery.

Now make the filling :

Peel, core, and slice the apples into chunks. Mix the apples with the sugar, sultanas/raisins and cinnamon. Place all of it in the cake tin and spread evenly.
Roll out the remaining dough and cut into long strips, each about 1cm wide. Put in a lattice pattern across the pie like in the photo, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press the ends of the strips firmly to the edge of the pie and trim away any excess dough with a knife.
Brush the pastry strips with the remaining (beaten) egg.
Place on a baking sheet to catch any drips and then in the oven for about 60 minutes or until pastry is light brown.

To remove the pie from the pan, if using a loose bottom pan, gently release the sides by running a round-bladed knife around the sides, then place the pan on top of a glass, and gently push downwards so the pan ring goes down and the pie is balanced on the glass. Then take a knife and slide it under the pie, to release it from the base. Slide the pie onto a serving plate.

It’s a good idea to let the pie rest for 30 minutes so it firms up a little before slicing.

Loaded Apple Pie, how to remove pie from pan

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Loaded Apple Pie

Yield: 12

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Loaded Apple Pie, a lovely dessert filled with apples, raisins, cinnamon and a crisp, sweet pastry. Serve warm or chilled with fresh cream or ice cream.

Ingredients

For the pastry:

250g / 2 cups plain flour
175g / 6 oz butter, softened
80g / ½ cup caster sugar
2 eggs (1½ for the pastry mixture, ½ for brushing the top)
1 teaspoon ground cinnamon

For the filling:

1 kg / 2 ½ lbs apples (Granny Smiths or any sour apple is good)
50g / ¼ cup caster sugar
70g / ½ cup sultanas or raisins
3 teaspoons ground cinnamon

Instructions

Preheat the oven to 170 C / 325 F / Gas 3. Grease your baking tin.
Place 2 eggs in a bowl and with a fork, gently whisk until combined. Then divide the mixture into 2.
To make the pastry, mix the flour, softened butter, sugar, cinnamon and ½ of the egg mixture (which you divided) in a bowl. Mix with your hands until you get a smooth soft dough.
Split the dough so you have ¾ to line the cake pan base and sides and ¼ for the top decoration.
Place ¾ of the dough into the baking pan and using your hands, push the dough on the base and up the sides until it is spread evenly in the pan.
NOTE: Don't try to roll the pastry because it is too buttery.
Now the filling. Peel, core, and slice the apples into chunks. Mix the apples with the sugar, sultanas/raisins and cinnamon. Place all of it in the cake tin and spread evenly.
Roll out the remaining dough and cut into long strips, each about 1cm wide. Put in a lattice pattern across the pie like in the photo, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press the ends of the strips firmly to the edge of the pie and trim away any excess dough with a knife.
Brush the pastry strips with remaining (beaten) egg.
Place in the oven for about 60 minutes or until pastry is light brown.

Notes

Recommended Products

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 106mgCarbohydrates: 50gFiber: 4gSugar: 28gProtein: 4g

Nutrition information isn’t always accurate