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Apple Pie


  • 700g mixed Cox's and Bramley apples

  • 230g Jus-Rol fresh large shortcrust pastry case

  • 1tbsp golden caster sugar

  • 6 whole cloves

  • 1 lightly whisked egg white

  • 1tbsp unrefined demerara sugar

  • 200g Jus-Rol diameter 24cm fresh shortcrust pie lid


  1. Preheat oven 200degC.

  2. Remove pastry case from foil container and place it on a baking sheet.

  3. Halve, core and slice apples. Pile them in the pastry case - make centre portion higher. Sprinkle sugar and cloves over.

  4. Dampen pastry edges with egg white and place pastry lid over apples. Seal edges, crimping all around with a fork or your thumb.

  5. Make a steam hole in the centre, then brush pastry all over with beaten egg white. Sprinkle sugar over.

  6. Bake at centre rack for 30 to 40mins, until apples are cooked and tender when tested with a skewer.

  7. Serve with thick cream, custard or ice cream.

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