Apple strudel pie recipe

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4 - 6



Sultanas, nuts and cinnamon give this delicious pie the aroma and taste of a classic strudel. For extra indulgence, serve with cream whipped with a little cinnamon and sugar.


  • 250g (9oz) shortcrust pastry, thawed
  • 1kg (2.2lb) cooking apples, peeled, cored and cut into thick slices
  • Juice and rind of 1 lemon
  • 100g (4oz) sultanas
  • 100g (4oz) demerara sugar
  • 1tsp cinnamon
  • 50g (2oz) roasted chopped hazelnuts
  • 1-2tbsp demerara sugar for sprinkling


  • Preheat oven to 200°C/400°F/gas 5. Have ready a 750ml (1 1/2pt) pie dish, either round or oval.

  • Combine prepared apples with juice and rind of the lemon, sugar, and nuts, mix well and pile into pie dish.

  • Roll out pastry so it’s large enough to cover dish with some room to spare. With a sharp knife cut strips of pastry from edges of piece and use to form a rim on the pie dish edge. Brush edge with water to help pastry to stick, then brush pastry rim with water.

  • Carefully lift pastry and lay over the pie dish, press down edges to form a good seal and trim off excess with a sharp knife. Reserve trimmings. Knock up and flute edges of the pie and make a small hole in centre to allow steam to escape. Re-roll trimmings and cut out leaf or other shapes of your choice and use to decorate pie top. Brush all over with water and sprinkle with demerara sugar.

  • Bake for 20 mins then lower heat to 180°C/350°F/gas 4 and continue cooking for further 15mins until pastry is golden.

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(30 ratings)
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