Recipe: The Hummingbird Bakery’s Apple Pie

By Charlie Colville

2 years ago

An Engish bakery classic

Tuck into a slice of comfort with The Hummingbird Bakery‘s apple pie recipe.

Recipe: The Hummingbird Bakery’s Apple Pie

This delicious pie can be served warm or cold depending on your preference. Treat yourself by pairing with a scoop of your favourite ice cream or a drizzle of custard.

Makes: 1 x 9” pie

Prep Time: 1 hour 20 minutes

Baking Time: 30-40 minutes


For the pastry

  • 360g plain flour
  • 240g very cold unsalted butter
  • 6 tbsp very cold water
  • 100g caster sugar

For the filling

  • 1.3kg Braeburn apples
  • 100g caster sugar
  • 2 tsp ground cinnamon
  • 3 tbsp plain flour

For the egg wash

  • 1 large free range egg
  • 30g milk


  1. In an electric food processor, pulse together the flour, sugar and butter. Once combined add the water gradually, a tablespoon at a time, and pulse again between each addition to bring the pastry together. Be careful not to overmix and you may not need all of the water.
  2. When the dough starts to form, remove it from the food processor and bring it together on a lightly floured surface.
  3. Divide the pastry into two balls, making one slightly larger than the other (this will be the base, the other the lid) and wrap them in clingfilm. Place in the fridge to rest for 20-30 mins.
  4. Once the pastry has rested, take the larger piece and roll it out to half a centimetre thickness, on a lightly floured surface.
  5. Line your pie dish with the pastry, gently pressing it into the base and up the sides from the centre outwards. Using a small knife trim away the excess pastry, in line with the edge of the pie dish.
  6. Brush the pastry with the egg wash and place it back into the fridge to rest for another 20- 30mins.
  7. Peel, quarter and core the apples. Slice each quarter into four segments and place them all in a large bowl.
  8. Mix the sugar, cinnamon and flour and add it to the bowl of apples. Mix so the apple segments are evenly covered. (TOP TIP: Cover the bowl with a lid and shale to evenly coat the apples)
  9. Fill the prepared pie base with the apples, making a mound in the centre.
  10. Take the remaining ball of pastry from the fridge and roll it out on a lightly floured surface. Brush some egg wash around the top edge of the pie base, then gently cover the pie with the second piece of rolled out pastry.
  11. Using a small knife, cut away any excess in a neat line along the edge of the pie dish. Using your finger and thumb, pinch the edge of the pastry all around the seal the pie and create a decorative pattern. Lightly egg wash the top of the pie.
  12. Pierce a small hole in the centre of the pastry lid to allow steam to escape.
  13. Place the pie in the centre of the oven and bake at 170 degrees celsius for 30-40 minutes, until golden brown.

Featured image: (c) Rebecca Dickson