Viennese Apple Pie

40 minutes



  • 4oz chilled butter
  • 6oz self raising flour
  • 1 egg yolk
  • 2-3 tablespoons milk
  • pinch of salt


  • 1lb cooking apples
  • 4 tbsp apricot jam
  • 1 white of egg (stiffly beaten)
  • 2oz caster sugar
  • 2oz ground almonds


  1. Put prepared apples in saucepan and cook over low heat until tender (or cook in microwave oven for 3-4 minutes). Leave to cool.
  2. Make pastry by rubbing butter into flour and salt until breadcrumbs are formed. Mix together the milk and egg yolk and add to pastry. Mix to a smooth dough, wrap in clingfilm and chill in fridge for 30 minutes.
  3. Roll out two thirds of pastry and use to line an 8" pie dish. Cover base with apricot jam.
  4. Fold egg white into apple and and spread into the base. Scatter the rest of the sugar/almonds onto the apple.
  5. Use rest of pastry to cover the pie. Crimp the edges and use the trimmings to decorate the pie. Brush with milk.
  6. Bake in pre-heated oven Gas5, 190C, 375F until golden brown.

Nicest served cold with cream.

Editors note: This is not a typo - there is no "cooking time" specified on this recipe! If anyone bakes this and could let us know how long roughly it takes, that'd be fab!