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Very fine apple pie recipes (and a few tarts, too)

Eating these up will be as easy as...
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A round, crusty apple pie with a slice taken out of it, sitting on a light-blue linen tablecloth, with golden forks and a tumbler of amber-hued liquid to the side

Classic apple pie

Phillip Castleton

There’s nothing like sinking your spoon into a warm apple pie. If you like your classics, Catherine Adams’ apple pie recipe will satisfy your cravings, though the rhubarb and apple combo with cinnamon custard is a very fine thing indeed. For an apple pie spin-off, our apple tart recipes should do the trick. (The squished apple tart wins out for its speed and compact-ness).

Charred apple and custard pie on wire cooling platter.

Charred apple custard pie

Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.
Overhead shot of a crusty apple pie with a bit spoonful taken out of the right hand side.

Miso caramel apple pie

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.
Skillet apple pie recipe

Skillet apple pie

The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.
Little apple pie

Little apple pies

In our book, hot apple pie and ice-cream has to be one of the most comforting things you can eat.
A round, crusty apple pie with a slice taken out of it, sitting on a light-blue linen tablecloth, with golden forks and a tumbler of amber-hued liquid to the side.

How to make apple pie

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

Should apples be cooked before making pie?

Baking or stewing your apples before filling your pie ensures an even texture across your apple pie filling. Filling your pie with raw apples can cause an uneven cook across your filling, meaning some slices may be undercooked and crunchy whereas others could be overcooked and mushy. Filling your pie crust with raw filling may also leave gaping gaps in your pastry lid or lattice as the apples shrink as they cook.

What is the thickener in an apple pie filling?

The starch in the apple filling generally acts as the thickener in apple pie. Stewing your apples before baking them into your pie crust ensures a lovely thick sauce and complex filling flavour in your apple pie recipes.

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The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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