There’s something about Nigella Lawson’s approach to cooking that feels like you’re sitting in her cozy kitchen, sharing a cup of tea while she effortlessly walks you through a recipe that’s both comforting and a little bit indulgent. Her apple pie, in particular, is one of those timeless recipes that captures the essence of a warm, homey dessert. It’s not overly fussy but still manages to feel like a real treat.
What makes Nigella’s apple pie stand out isn’t just the fact that it’s incredibly delicious (though it definitely is) but how she manages to elevate a simple classic into something memorable. Her version of the apple pie features a buttery, flaky crust and a filling that’s a perfect balance of sweet, tangy and spiced, with just enough depth to make every bite a comforting experience. She doesn’t overcomplicate things. the beauty of this pie lies in its simplicity. The result? A dessert that’s homey, nostalgic and somehow magical all at once.
For me, making this pie was more than just following a recipe. it became an experience and let me tell you, I learned a lot along the way. It was a reminder that sometimes, in baking, the simplest recipes are the ones that truly shine.
Nigella Apple Pie Recipe
Ingredients Needed
One of the things I love about Nigella’s recipe is how approachable it is. You won’t need any fancy ingredients or rare finds from a specialty shop to make this pie. Most of the ingredients you’ll find in your pantry already and if you’re like me, you’ll probably have a couple of these on hand at any given moment.
Here’s what you’ll need to gather before you start:
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For The Crust
- 250g of plain flour
- 1 tbsp of sugar (yes, this little bit of sweetness in the crust adds a lovely touch)
- A pinch of salt
- 175g of cold butter (unsalted, of course. it needs to be chilled to create that lovely, flaky texture)
- 1 large egg yolk (this gives the dough richness and a lovely golden color when baked)
- 1-2 tbsp of ice-cold water (trust me, ice-cold is crucial!)
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For The Filling
- 6 medium-sized apples (Nigella suggests a mix of Bramley and a sweet apple like Cox or Golden Delicious)
- 100g of caster sugar (for sweetness but the apples will still shine through)
- 1 tsp of ground cinnamon (this will fill your kitchen with that warm, comforting scent)
- 1 tbsp of fresh lemon juice (for a little tang to balance the sweetness)
- 1 tbsp of plain flour (to thicken up the juices from the apples as they cook)
- A pinch of salt (just to enhance the natural flavors)
Equipment Needed
You don’t need a whole kitchen full of gadgets to make this pie which is another reason I love it. The recipe is simple but it’s still a little bit of an art. Here’s what you’ll need:
- A pie dish: Nigella uses a 23cm (9-inch) pie dish which works perfectly. I’ve used a slightly smaller one before and it worked fine too.
- A food processor (optional): If you want to make the crust a bit quicker, you can use a food processor but if you’re feeling traditional (and a little bit of elbow grease isn’t intimidating), you can do it by hand too.
- Rolling pin: To roll out the dough for the crust.
- A sharp knife: To peel and slice your apples.
- Baking paper and baking beans (or uncooked rice): For blind baking the crust. you want it nice and crisp.
- Pastry brush: To brush the pie crust with a little egg wash at the end for that golden shine.
Instructions To Make Nigella Lawson’s Apple Pie
Alright, now the fun begins. This is where the magic happens. and it’s surprisingly straightforward.
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Making The Pastry
- First, mix the flour, sugar and salt in a bowl. Add the cold, cubed butter and rub it into the dry ingredients until it resembles breadcrumbs. If you’re using a food processor, pulse the butter into the flour mixture until it’s crumbly.
- Add the egg yolk and a splash of ice-cold water (you may not need all of it, just enough for the dough to come together). Bring it into a dough with your hands, wrap it in cling film and pop it into the fridge for about 30 minutes to chill.
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Preparing The Filling
- While the dough chills, you can get the apples ready. Peel, core and slice the apples into chunks. If you’ve got kids or friends hanging around, this is a good time for some company. There’s something oddly satisfying about slicing apples for a pie.
- Toss the apple slices with sugar, cinnamon, lemon juice and flour in a bowl. Let it sit for a while and the apples will release some juices which will thicken up as they cook.
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Assembling The Pie
- Preheat your oven to 200°C (180°C fan) or 400°F. Take the dough out of the fridge and roll it out on a lightly floured surface until it’s large enough to line your pie dish.
- Gently press the dough into the dish, trimming off any excess. Add your apple mixture into the crust and press it down lightly. Roll out the second piece of dough for the top crust.
- You can be as fancy or as rustic as you like with the top. I went with a simple lattice pattern but a full top crust works just as well. If you do a full top, make a few slashes so the steam can escape. Don’t forget to brush the crust with a little beaten egg for that golden, glossy finish!
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Baking The Pie
- Bake the pie for 20 minutes at the high temperature, then lower the heat to 180°C (350°F) and bake for another 30-40 minutes. You want the crust to be golden and crisp and the apples to be soft and bubbling.
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Let It Rest
- Here’s the hard part. let the pie cool for at least 30 minutes before cutting into it. The filling needs to set a little and trust me, it’s worth the wait.
What I Learnt
Baking this apple pie taught me a few things, especially about the importance of patience. The pastry – it’s a delicate balance. Too much handling and it can become tough. Too little and it won’t come together. But when you get it just right, it’s like magic. Flaky, buttery and perfectly crisp around the edges.
The apple filling was another revelation. I’ve always been a fan of pie but there’s something about mixing those simple ingredients. apples, cinnamon and sugar. that really highlights how a few key flavors can work together. I always thought I needed a ton of spices but this pie proved that simplicity really does shine.
Lastly, I learned that the best part of making pie isn’t even the eating (though that part is pretty great). It’s the process. The rolling, the mixing, the assembling. there’s a meditative quality to it. It feels like you’re making something timeless. And, when it’s finally done, the way the whole house smells is nothing short of magical.
FAQs
What Makes Nigella Lawson’s Apple Pie Recipe Different From Others?
Nigella’s apple pie stands out because she uses a mix of Bramley and eating apples, which balance tartness with sweetness perfectly. The addition of a touch of lemon zest and a bit of sugar really brings out the apple flavor, while her buttery, slightly crumbly pastry is a game-changer. It’s the kind of pie you’ll make and instantly crave again.
Can I Make Nigella’s Apple Pie Ahead Of Time?
Absolutely! Nigella’s apple pie holds up well. You can make it a day in advance and keep it in the fridge. If you’re prepping really ahead of time, you can freeze it before baking-just pop it in the oven straight from frozen. The scent of it baking will have everyone running to the kitchen!
What’s The Best Way To Serve Nigella’s Apple Pie?
I swear by serving it warm, with a scoop of vanilla ice cream or a dollop of whipped cream. The warmth makes the spices in the pie sing, and the ice cream? Well, it’s just the perfect balance. If you’re feeling fancy, drizzle a bit of caramel sauce for extra decadence.
