James Martin Apple Pie Recipe with Buttery Shortcrust

This James Martin-style apple pie is a home-cook take on a classic British double-crust pie, filled with tart apples, warming spice and a little lemon beneath crisp, buttery pastry. The balance of firm and soft apples keeps the filling flavourful without turning it to mush; this is a practical interpretation, not a claim to reproduce a particular published formula.

Ingredients

2 1/2 cups (300 g) all-purpose flour, plus a little extra for rolling
1 cup (225 g) cold unsalted butter, cut into small cubes
2 tbsp (25 g) granulated sugar
1/2 tsp (3 g) fine salt
4–6 tbsp (60–90 ml) ice-cold water
2 1/2 lb (1.1 kg) apples, peeled, cored and cut into roughly 1/2-inch (1 cm) slices; use a mix of tart cooking apples and firm eating apples if possible
1/2 cup (100 g) granulated sugar for the filling
1 tbsp (15 ml) lemon juice
2 tbsp (16 g) all-purpose flour, to thicken the filling
1 tsp (2.5 g) ground cinnamon
1/8 tsp (about 0.3 g) ground nutmeg
1 small pinch (about 0.5 g) fine salt
1 tbsp (14 g) unsalted butter, cut into small pieces
1 tbsp (15 ml) milk, for brushing the top
1 tbsp (12 g) coarse sugar, optional, for sprinkling

Instructions

Make the pastry. Put the flour, 2 tbsp sugar and 1/2 tsp salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture looks like coarse crumbs, with a few pea-size pieces of butter still visible. Those small pieces help create a tender, flaky crust. Drizzle in 4 tbsp ice water and mix with a fork. Press a little dough together; if it crumbles apart, add more water 1 tbsp at a time. Stop as soon as it holds together. The dough should feel cool and slightly firm, not wet or sticky.
Chill the dough. Tip the dough onto a clean surface and gently bring it together without kneading. Divide it into two pieces, making one slightly larger for the base. Shape each into a flat disc, wrap, and refrigerate for 30 minutes. This rest firms the butter and makes the pastry easier to roll; skipping it can lead to a crust that shrinks or tears.
Prepare the apples. While the dough chills, put the sliced apples in a large bowl. Add the filling sugar, lemon juice, flour, cinnamon, nutmeg and pinch of salt. Toss thoroughly so the fruit is evenly coated. A mix of tart cooking apples and firm eating apples gives both a soft, jammy element and slices that retain some shape. If using only firm apples, slice them a little thinner so they soften during baking.
Heat the oven and roll the base. Set a baking sheet on the lower-middle oven rack and preheat the oven to 400°F (200°C), or 375°F (190°C) for a fan oven. The hot sheet helps the bottom crust start cooking promptly. On a lightly floured surface, roll the larger dough disc into a circle about 12 inches (30 cm) across and roughly 1/8 inch (3 mm) thick. Turn the dough occasionally as you roll, dusting lightly with flour only if it sticks. Ease it into a 9-inch (23 cm) pie plate without stretching, and leave a little overhang.
Fill the pie. Spoon the apple mixture into the pastry-lined plate, arranging it in a slight mound at the centre. Scrape in any sugary juices left in the bowl, then dot the fruit with the 1 tbsp butter. The filling will settle as it cooks, so a modest mound is normal; avoid pressing it down hard, which can make the filling dense.
Add the top crust. Roll the second dough disc into a circle about 10 inches (25 cm) across. Lay it over the apples. Trim both pastry layers to leave about 3/4 inch (2 cm) beyond the rim, then fold the overhang under itself and crimp the edge with your fingers or press it with a fork. Cut four small slits in the top to let steam escape. Brush the surface with milk and sprinkle with coarse sugar if using. If the pastry has become soft while you work, pause and chill the assembled pie for 10 minutes; otherwise, bake it straight away.
Bake until golden. Place the pie on the heated baking sheet and bake for about 55 minutes, until the top is a rich golden brown and the filling is bubbling through the vents. Check after 40 minutes. If the rim is browning much faster than the centre, loosely cover the edge with foil for the remaining bake. A little bubbling is useful evidence that the thickener has cooked and the filling is hot throughout.
Cool before slicing. Transfer the pie to a rack and leave it to cool for at least 90 minutes. The filling thickens as it cools, so cutting too soon can make the slices slump and release their juices. Serve warm or at room temperature.

Tips

Keep the pastry cold. If the butter begins to soften or the dough turns sticky, refrigerate it for 10 minutes before continuing. Add only enough water to make the dough hold together; too much water encourages a tough crust.
Choose apples with different textures. In Britain, Bramley cooking apples are a classic option, but they can be hard to find elsewhere. Granny Smith apples provide tartness, while firm varieties such as Honeycrisp or Pink Lady add sweetness and structure. With sweeter apples, reduce the filling sugar by 1–2 tbsp (12–25 g).
Prevent a soggy bottom. Use the preheated baking sheet and avoid piling extra liquid from the bowl into the pie if your apples have released a lot of juice. If your pie plate is deep, allow a little more baking time and look for bubbling in the centre vents.
Measure flour by weight where possible. Scooping flour directly with a measuring cup can pack in too much. If using cups, fluff the flour first, spoon it into the cup and level it off, especially for the pastry.

Serving Suggestions

Serve a slice warm, but not piping hot, so the filling has time to settle on the plate. Vanilla ice cream is a familiar pairing; pouring cream or lightly whipped cream keeps the accompaniment simple, while warm custard gives the pie a traditional British pudding feel. For a less rich finish, offer plain yogurt or a spoonful of crème fraîche alongside the fruit.

If serving the pie for dessert after a meal, cut it into eight modest wedges because the shortcrust is rich and the filling is sweet. For a larger gathering, serve smaller slices with coffee or tea. A sharp knife makes cleaner cuts through the crust; wipe the blade between slices if you want neat portions.

Variations

Adjust the spice: Use 1/2 tsp cinnamon for a gentler flavour, or add a pinch of ground ginger. Keep the nutmeg modest so it supports the apples rather than dominating them. A little finely grated lemon zest can make the filling taste brighter without adding extra liquid.

Make a lattice top: Instead of covering the fruit with a full pastry circle, cut the rolled top into strips and weave them over the apples. Leave small gaps for steam to escape, and brush the strips with milk before baking. A lattice exposes more fruit and looks attractive, though the top may brown sooner, so check it during the final 15 minutes.

Use a crumble topping: For a different texture, leave off the pastry lid and scatter a simple crumble over the filling. Mix 3/4 cup (90 g) flour, 1/3 cup (70 g) sugar and 5 tbsp (70 g) cold butter until crumbly. This changes the pie from a double-crust version into a crumble-topped apple bake, but the same filling works well.

Make individual pies: Divide the pastry and filling among small ovenproof dishes, keeping the filling below the rim so it does not bubble over. Smaller pies will bake faster than a full-size pie, so begin checking them after about 25 minutes and remove them when the pastry is golden and the fruit bubbles.

Storage and Reheating

Cool the pie, then refrigerate it within 2 hours of baking. Cover the pie plate or transfer slices to an airtight container; refrigerated apple pie keeps well for 3–4 days. Keep it refrigerated rather than leaving it at room temperature for an extended period, particularly in a warm kitchen. The crust gradually softens as it sits, but the flavour remains pleasant.

To reheat a whole pie or several slices, place them in a 325°F (165°C) oven until hot in the centre, usually 15–25 minutes for slices and 30–40 minutes for a whole pie. Cover loosely with foil if the crust is already deeply browned. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the centre with a food thermometer. A microwave works for a quick single portion, though it softens the pastry, so use short bursts and check the centre.

To freeze, wrap cooled individual slices or the whole pie tightly and freeze for up to 2 months for best quality. Thaw in the refrigerator, then warm in the oven to refresh the crust. Do not refreeze a pie that has been thawed and reheated.

Frequently Asked Questions

Which apples are best for this pie?
Use apples that balance tartness, sweetness and texture. Bramley apples soften considerably and give a traditional British-style filling; combine them with a firm eating apple if you want more pieces to hold their shape. If Bramleys are unavailable, Granny Smith plus Honeycrisp or Pink Lady is a practical substitute.

Can I make the pastry ahead?
Yes. The pastry discs can be wrapped and refrigerated for up to 2 days. Let them sit at room temperature for a few minutes if they are too firm to roll, but keep them cool. You can also freeze the wrapped pastry for up to 2 months; thaw it overnight in the refrigerator before using.

Why is my apple pie watery?
Very juicy apples, thick slices or cutting the pie while hot can all make the filling seem runny. The flour in this recipe absorbs some of the fruit juices, and the required cooling time lets the filling set. If using especially juicy apples, toss them with the stated flour and avoid adding a large puddle of juice left in the bowl.

Can I use store-bought pastry?
Yes. Use enough ready-made shortcrust pastry to line and cover a 9-inch (23 cm) pie plate, following the package directions for thawing if it is frozen. The flavour and texture will vary by brand, but the apple filling and baking approach remain the same. Check the pie as it bakes because thinner pastry may brown more quickly.

How do I know when the pie is done?
The top should be deeply golden, and you should see the filling bubbling through at least one of the steam vents. If the crust is brown but the fruit is not bubbling, loosely cover the top and continue baking for a few minutes. Let the pie cool for at least 90 minutes before slicing so the thickened juices can settle.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).