Apple pie is a dish that’s both timeless and comforting, its golden crust and sweet, cinnamon-spiced filling evoking memories of cozy kitchens and family gatherings. But if you’ve ever found yourself in the kitchen, ready to bake, only to find the complexity of a recipe daunting or the results underwhelming, then you know the struggle of getting that perfect pie. Enter Nigella Lawson, whose recipes often feel like a warm embrace, effortless yet utterly indulgent.
Nigella’s apple pie is one of those recipes that seems to strike the perfect balance between simplicity and sophistication. There’s no need to worry about overly complicated techniques or hard-to-find ingredients here. Instead, it’s all about understanding the rhythm of the process, and letting the natural beauty of the ingredients shine through. As I got my hands dirty making this pie, I realized just how much of an art there is in pie-making, but also how much it feels like a small, enjoyable science experiment. So, let’s take a deeper dive into her iconic recipe, shall we?
Nigella Lawson’s Apple Pie Recipe
I’ll admit, when I first encountered Nigella Lawson’s apple pie recipe, I was a little skeptical. I had baked enough pies to know that the best ones often came with a hefty list of instructions, long hours of chilling dough, and-let’s face it-a little bit of anxiety about whether the crust would actually hold. But Nigella has this gift of making things feel relaxed and effortless. Her approach is less about perfection and more about getting a beautiful, tasty result without feeling like you’re working under a ticking clock. If I could bottle that sense of calm, I’d sell it.
The recipe is rooted in simplicity, yet the flavors have a depth that’s just… right. The filling is a combination of soft, caramelized apples, sugar, cinnamon, and just a hint of lemon. You can already imagine that intoxicating scent wafting through the house as the pie bakes. The crust? It’s wonderfully flaky and rich, but what I love most is the lack of pressure. You don’t need to worry about blind baking the crust or stressing about an overly thin dough. It’s easy and enjoyable-perfect for those of us who are in it for the love of pie-making, not the fear of making a mistake.
Ingredient List
Here’s where Nigella’s recipe shines with its accessibility. The ingredient list is made up of things that you likely already have in your kitchen, and nothing feels unnecessarily extravagant.
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For The Crust
- 225g (2 cups) plain flour
- 1 teaspoon caster sugar (or regular sugar works fine)
- 1 pinch of salt
- 150g (10 ½ tablespoons) unsalted butter, cold and cubed
- 1 egg yolk
- 1 tablespoon ice-cold water
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For The Filling
- 6-8 apples (Nigella recommends Bramley or a cooking variety, but I’ve found a mix of tart Granny Smith and sweet Gala works wonders)
- 50g (¼ cup) caster sugar
- 50g (¼ cup) light brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornflour (to thicken the filling)
- A pinch of salt
The most amazing part about this list? It’s achievable. Nothing you need is hard to find, and yet, together they make a pie that tastes like you’ve spent the entire day perfecting it.
How To Make Nigella Lawson’s Apple Pie?
I could tell you exactly how to do this in 10 easy steps, but honestly, the beauty of this pie is in the process-the quiet moments of stirring, rolling, and assembling. So here’s a slightly more personal take on how I made it:
- Start with the crust: Mix the flour, sugar, and salt in a bowl. Cut the cold butter into small cubes and, using your fingertips, rub it into the dry ingredients until the mixture resembles breadcrumbs. This part takes a little patience, but I always enjoy the tactile nature of this step. If it feels too dry, add the ice-cold water, a tablespoon at a time. Once it starts to come together, turn it out onto a floured surface and knead it until smooth. Chill the dough for at least 30 minutes while you prep the filling.
- Prepare the filling: Peel and core the apples. I always find it oddly satisfying to do this by hand, even if it takes a minute longer. You want a mix of apples, so the tart ones balance the sweetness. Slice them into thick wedges. In a large bowl, combine the apples with the sugars, cinnamon, salt, lemon juice, and cornflour. Stir gently-don’t worry about getting everything perfectly even. The cornflour helps to thicken up the juices from the apples while baking.
- Roll out the dough: After the dough has chilled, roll out half of it onto a lightly floured surface. It should be about the thickness of a coin. Don’t stress if it cracks a bit-it’s going to bake beautifully. Transfer it to a pie dish, pressing gently into the sides. The edges don’t need to be perfect; rustic is the key here.
- Assemble the pie: Pour the apple mixture into the prepared crust. It may seem like a lot of filling, but trust me, it settles down once it’s baked. Roll out the second half of the dough and lay it over the apples, crimping the edges with your fingers to seal the pie. I usually cut a few small slits in the top to allow steam to escape-something about the way it bubbles up through those little holes just feels so comforting.
- Bake: Brush the top with an egg wash for that gorgeous golden finish. Pop the pie into the oven at 180°C (350°F) for about 45-50 minutes. You’ll know it’s ready when the crust is golden and flaky, and the filling is bubbling through those slits.
Things I Learned
I’ve made apple pies before, but this one was different. There were a few little takeaways that made the process even more enjoyable (and the pie better!).
- Chilling the dough is key: The 30-minute chill makes a world of difference in how the dough handles. It’s easier to roll out, and it creates a flakier, more buttery texture.
- Use a mix of apples: While it may seem tempting to pick a single variety, the mix of tart and sweet apples really helps balance the flavors. I also noticed that Bramley apples (as Nigella suggests) break down beautifully and create that lovely, soft filling that isn’t too firm.
- Don’t overwork the dough: I used to think I had to knead and roll dough perfectly, but one of the things I learned from Nigella is that a little roughness in the dough is okay. It doesn’t need to be flawless to taste great.
- Trust the process: One of the best things about Nigella’s approach is how forgiving it is. There’s no need to stress about every step being perfect. If the pie cracks or the crust isn’t symmetrical, it’s still going to taste amazing.