Banbury Apple Pie Recipe

food from great britain
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 Updated 08/03/2017

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A very old apple pie recipe from Banbury in Oxfordshire. This would have always been made with cooking apples which tend to be tarter than eating apples and cook to a pulp which makes them suitable for pies.

You may be interested to try this suggested menu:

Starter - Celery and Stilton Soup
Main Course - Harvest Rabbit Pie
Dessert - Banbury Apple Pie


  • 3 cups (12oz) plain/all purpose flour
  • pinch of salt
  • 3/4 cup (6oz) butter
  • 1 tablespoon caster/superfine sugar
  • 1 egg, lightly beaten
  • six large cooking apples, peeled, cored and thinly sliced
  • juice half lemon
  • 1/2 cup (4oz) sultanas
  • 3 tablespoons soft light brown sugar
  • pinch of ground cinnamon
  • pinch of freshly grated nutmeg
  • grated rind and juice of 1 orange
  • fresh milk to glaze
  • caster/superfine sugar for sprinkling
(see measure conversions for more information on quantites)


  1. To make the pastry, put the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  2. Stir in the caster sugar, and then stir in the egg and enough water to bind the mixture together.
  3. Knead lightly on a lightly floured surface.
  4. Roll out two thirds of the pastry and use to line a shallow pie dish.
  5. Put the apples slices in a bowl and sprinkle with lemon juice.
  6. Layer the apples, sultanas, brown sugar, spices and orange rind in the pie dish.
  7. Sprinkle with the orange juice.
  8. Roll out the remaining pastry to form a lid and place on top of the pie dish.
  9. Press the edges together and neaten.
  10. Make a slit in the centre of the pie.
  11. Brush the top with milk to glaze, then bake in a preheated oven temperature 400oF/200oC/gas mark 6 for 30 minutes, until golden brown.
  12. Sprinkle the top with caster sugar and serve hot or cold.

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 4 - 6 portions


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