Amelia Grace An apple pie should never be a soggy disappointment underneath a beautiful top, and yet that’s exactly what happens to so many of them.
I spent a fair few Sundays chasing a pie with a base that stayed properly crisp, before I realised the fix wasn’t complicated at all — it was simply about managing the moisture that apples release as they cook.
Get that right, and everything else about this pie is straightforward: good, buttery shortcrust pastry wrapped around apples cooked just enough to soften without turning to mush.
Why Apple Pie So Often Goes Soggy (And How to Stop It)
Apples are made up mostly of water, and as they bake, that water has to go somewhere.
If you simply pile raw apple straight into a pastry case, all that released liquid pools at the base during baking, and the pastry underneath never gets the chance to crisp up properly — no matter how well you made it.
The fix is to pre-cook the apples slightly before they go into the pastry, which drives off some of that excess moisture upfront, and to dust the pastry base lightly with flour or ground almonds, which helps absorb whatever liquid is left.
Both small steps together are what give you a base that stays properly crisp under a filling that’s soft but not swimming in juice.
Ingredients for Delia Smith Apple Pie
Shortcrust Pastry:
- 300g plain flour
- Pinch of salt
- 150g cold unsalted butter, cubed
- 2–3 tbsp cold water
- 1 egg, beaten, for glazing
Apple Filling:
- 900g cooking apples, peeled, cored and sliced
- 100g caster sugar, plus extra for sprinkling
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Zest of 1 lemon
- 1 tbsp plain flour or ground almonds
How to Make Delia Smith Apple Pie — Step by Step
Step 1 — Make the Pastry
Sift the flour and salt into a large bowl. Rub in the cold, cubed butter with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water a tablespoon at a time, mixing with a knife until the dough just comes together. Wrap and chill for 30 minutes.
Step 2 — Pre-Cook the Apples
Put the sliced apples into a pan with the sugar, cinnamon, nutmeg and lemon zest. Cook gently over medium heat for 5–6 minutes, stirring occasionally, until the apples have softened slightly but still hold their shape. Drain off any excess liquid and leave to cool completely.
Step 3 — Roll Out the Pastry
Preheat your oven to 200°C (180°C fan / Gas 6). Divide the chilled pastry in two. Roll out one half on a lightly floured surface and use it to line a 23cm pie dish, leaving a little overhang around the edge.
Step 4 — Add the Base Layer
Sprinkle the flour or ground almonds evenly over the base of the pastry — this helps soak up any remaining juice as the pie bakes.
Step 5 — Fill the Pie
Spoon in the cooled apple filling, mounding it slightly in the centre.
Step 6 — Top the Pie
Roll out the second half of pastry and lay it over the filling. Trim the edges, then crimp them together to seal. Cut a couple of small slits in the top to let steam escape.
Step 7 — Glaze and Bake
Brush the top with beaten egg and sprinkle with a little extra caster sugar. Bake for 35–40 minutes, until the pastry is golden and crisp.
Step 8 — Cool Slightly
Leave the pie to rest for 10–15 minutes before slicing, so the filling has a chance to settle.
My Top Tips for the Best Delia Smith Apple Pie
Pre-cook the apples rather than adding them raw. This single step does more to prevent a soggy base than anything else in the recipe.
Don’t skip the flour or almonds on the base. It’s a small layer, but it makes a genuine difference in soaking up any liquid the apples still release during baking.
Chill the pastry properly before rolling. Warm pastry is much harder to work with and shrinks more during baking, so give it the full 30 minutes in the fridge.
Use a mix of cooking and eating apples if you like more texture. Cooking apples break down beautifully, while a few eating apples added in keep some bite in the filling.
Let the pie rest before cutting. Slicing into it too soon means the filling hasn’t had time to set, and it will spill out rather than holding together neatly.
Serving Suggestions
Serve warm with a scoop of good vanilla ice cream or a jug of custard poured over the top — this really is the classic pairing for good reason. A spoonful of clotted cream works beautifully too, or simply a splash of pouring cream if you want something lighter.
How to Store Delia Smith Apple Pie
In the fridge: Store in an airtight container or covered with foil for up to 3 days. Reheat individual slices in a low oven to bring back some crispness to the pastry.
At room temperature: Fine for the day it’s made, covered loosely, but refrigerate for anything longer.
In the freezer: Freeze the whole pie, baked or unbaked, wrapped tightly, for up to 3 months. Bake from frozen if unbaked, adding extra time, or reheat a baked pie from frozen in a low oven until warmed through.
Delia Smith Apple Pie Recipe
Ingredients
Method
- Make the pastry by rubbing butter into flour, adding cold water, then chilling for 30 minutes.
- Cook the sliced apples with sugar and spices for 5–6 minutes. Drain and cool.
- Roll out half the pastry and line a 23cm pie dish.
- Sprinkle flour or ground almonds over the base.
- Fill with the cooled apple mixture.
- Top with the remaining pastry, seal edges, and slit the top.
- Glaze with beaten egg, sprinkle with sugar, and bake at 200°C (180°C fan) for 35–40 minutes.
- Rest for 10–15 minutes before slicing.
Notes
Frequently Asked Questions About Delia Smith Apple Pie
Why is my apple pie base always soggy?
This is almost always down to the raw apples releasing too much liquid during baking. Pre-cooking the apples briefly and dusting the pastry base with flour or ground almonds both help solve this.
Can I use just eating apples instead of cooking apples?
You can, though the filling will be sweeter and hold its shape more, since cooking apples break down more readily. A mix of both gives you the best balance of flavour and texture.
Can I make the pastry ahead of time?
Yes — the pastry can be made up to 2 days ahead and kept wrapped in the fridge, or frozen for up to 3 months and defrosted overnight before use.
Why did my pastry shrink during baking?
This usually happens if the pastry wasn’t chilled for long enough before baking, or if it was stretched while lining the dish. Always chill properly and ease the pastry into the dish gently rather than pulling it.
