If you’ve ever watched The Great British Bake Off and marveled at Paul Hollywood’s exacting standards for the perfect apple pie, you’re in for a treat.
This copycat Paul Hollywood apple pie recipe reveals the master baker’s brilliant technique for creating individual pies with buttery sweet pastry and a genius two-apple filling method.
The secret? Combining cooked-down Bramley apples with fresh eating apples for incredible texture contrast.
This apple pie recipe Paul Hollywood perfected delivers flaky, golden pastry that would earn his coveted handshake, whether you’re making mini pies for afternoon tea or impressing guests at your next gathering.
What Does Paul Hollywood’s Apple Pie Taste Like?
This Paul Hollywood apple pie delivers a sublime balance of textures and flavors that sets it apart from ordinary apple desserts. The sweet pastry crust is buttery, crisp, and delicately crumbly with just enough sweetness to complement without overpowering.
Inside, the dual-apple filling creates magic-soft, tangy cooked Bramley apples provide a jammy base with bright lemon notes, while fresh eating apple chunks offer satisfying bite and natural sweetness.
The contrast between flaky pastry and tender-yet-textured filling is quintessentially British, reminiscent of traditional bakery pies but elevated with Paul’s professional touch.
Paul Hollywood Apple Pie Recipe Ingredients You’ll Need
For the Sweet Pastry:
- 250g plain flour, plus extra for dusting
- 125g unsalted butter, at room temperature, cut into pieces
- 65g icing sugar
- 2-3 tablespoons cold water
For the Apple Filling:
- 2-3 medium Bramley cooking apples (about 400g), peeled and chopped
- 2-3 medium eating apples (such as Granny Smith, Cox, or Braeburn; about 400g), peeled and chopped
- 75g granulated sugar, plus extra to taste
- Juice of half a lemon
- Optional: 50g fresh strawberries, raspberries, or mixed forest fruits
- Caster sugar for sprinkling
Kitchen Utensils:
- Large mixing bowl
- Rolling pin
- Muffin or mini pie tin (for 6-12 individual pies)
- Round pastry cutters (one larger for bases, one smaller for lids)
- Medium saucepan
- Sharp knife and cutting board
- Plastic bag or cling film
Preparation and Cooking Time
- Prep Time: 30 minutes
- Chilling Time: 15-30 minutes
- Cooking Time: 25-30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-12 individual pies (depending on tin size)
- Difficulty: Intermediate
Step-by-Step Paul Hollywood Apple Pie Recipe Instructions
Step 1: Make the Sweet Pastry
Combine 250g plain flour and 65g icing sugar in a large bowl. Add 125g room-temperature butter pieces and rub together with your fingertips until the mixture resembles fine breadcrumbs. This rubbing-in method is key to achieving that signature flaky texture in your Paul Hollywood apple pie.
Step 2: Bind the Dough
Add cold water gradually, one tablespoon at a time, mixing gently until clumps begin forming. Use your hands to bring the dough together into a smooth ball-avoid overworking, which develops gluten and toughens pastry. The dough should feel soft but not sticky.
Step 3: Rest the Pastry
Shape the dough into a disc, wrap in a plastic bag or cling film, and refrigerate for 15-30 minutes. This crucial step allows the gluten to relax and the butter to firm up, ensuring your pastry rolls easily and bakes beautifully golden.
Step 4: Prepare the Cooked Apple Base
Peel and chop your Bramley cooking apples into chunks. Place in a saucepan with 75g sugar and lemon juice. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples completely break down into a thick, smooth puree. Taste and adjust sweetness. Allow to cool completely.
Step 5: Add Fresh Apple Texture
Peel and chop your eating apples into small, bite-sized pieces (roughly 1cm cubes). Fold these raw apple pieces into the cooled cooked apple mixture at a 1:1 ratio. This dual-texture approach is what makes this apple pie recipe Paul Hollywood’s signature-the fresh apples maintain their shape and bite during baking while the cooked apples provide moisture and flavor.
Step 6: Roll and Cut the Pastry
Preheat your oven to 180°C fan (200°C conventional). On a well-floured surface, roll the chilled pastry to about 3-4mm thickness, rotating frequently and adding flour as needed to prevent sticking. Cut bases with your larger cutter and lids with your smaller cutter.
Step 7: Line the Tin
Gently press each pastry base into the muffin tin sections, ensuring it reaches the bottom and slightly up the sides. Use your fingers to neaten the edges and create an even rim. Don’t stretch the pastry as it will shrink during baking.
Step 8: Fill Generously
Spoon the apple filling into each pastry case, piling it high and pressing down gently. Be generous-the apples will release liquid and settle as they bake, and you want each bite to be packed with that delicious filling.
Step 9: Create Ventilation
Using a small knife or mini cutter, cut a small vent (a circle, cross, or slit) in the center of each lid. This allows steam to escape during baking, preventing soggy bottoms-Paul Hollywood’s ultimate pastry crime.
Step 10: Top and Finish
Place each lid on top of the filled base, positioning it so it sits just inside the edge of the base pastry. The natural moisture from the apples will help seal the pastry-no egg wash needed for this copycat Paul Hollywood apple pie recipe. Sprinkle a light dusting of caster sugar over each lid for that professional bakery sparkle.
Step 11: Bake to Golden Perfection
Bake for 25-30 minutes until the pastry is deeply golden brown and flaky. Watch carefully in the final minutes to avoid over-browning. The pies may puff dramatically from steam but will settle as they cool.
Step 12: Cool and Serve
Leave the pies in the tin to cool for at least 10-15 minutes. This cooling period is essential-it allows the pastry structure to set properly, ensuring those enviable crisp layers. Remove carefully when still slightly warm for the best eating experience.
Customization and Pairing Ideas for Serving
1. Berry-Enhanced Filling
Elevate your Paul Hollywood apple pie by folding fresh strawberries, raspberries, or blackberries into the apple mixture. The berries add vibrant color, extra juiciness, and a sophisticated tartness that complements the sweet pastry beautifully. Use about 50-100g mixed berries per batch.
2. Spiced Apple Variation
Create a warming autumn version by adding 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and a pinch of ground cloves to your cooked apple base. This spiced apple pie recipe Paul Hollywood-style works wonderfully for holiday gatherings and fills your kitchen with irresistible aromas.
3. Caramel Drizzle Topping
For an indulgent twist, drizzle cooled pies with homemade or store-bought salted caramel sauce just before serving. The sweet-salty caramel pairs magnificently with the tart apples and buttery pastry, creating a dessert worthy of any restaurant menu.
4. Serve with Traditional Accompaniments
Present your copycat Paul Hollywood apple pie recipe with classic British pairings-thick double cream, cold vanilla ice cream, or warm custard. The temperature contrast between hot pie and cold cream creates a delightful sensory experience that’s pure comfort food.
5. Individual Lattice-Top Design
For a more decorative presentation, create lattice tops instead of solid lids. Cut thin strips of pastry and weave them over the filling in a crisscross pattern. This traditional technique showcases the filling while still allowing steam to escape.
6. Cheddar Cheese Pairing
Embrace the classic British tradition of serving apple pie with sharp cheddar cheese. The savory, tangy cheese creates a surprisingly delicious contrast with the sweet fruit filling-a combination that divides opinions but delights adventurous eaters.
7. Mini Pie Platter
Make various sizes using different muffin tins-standard, mini, and jumbo-then arrange them on a tiered cake stand for an impressive afternoon tea display. This presentation works beautifully for parties, allowing guests to choose their perfect portion size.
Expert Tips for Perfect Paul Hollywood Apple Pie
1. Room Temperature Butter is Critical
Unlike traditional shortcrust pastry that uses cold butter, this sweet pastry requires room-temperature butter for the proper rubbing-in technique. The softer butter incorporates more evenly with the flour and sugar, creating that melt-in-your-mouth texture Paul Hollywood is famous for. Take your butter out 30-60 minutes before starting.
2. Don’t Skip the Chilling Step
Resting your pastry in the refrigerator isn’t optional-it’s essential. Chilling allows the gluten strands to relax, preventing shrinkage during baking, and firms up the butter for easier rolling. If you’re in a rush, 15 minutes minimum will do, but 30 minutes yields better results for this apple pie recipe Paul Hollywood created.
3. Master the Two-Apple Technique
The genius of this recipe lies in using both cooking apples and eating apples. Bramley apples (or other tart cooking varieties) break down completely when cooked, creating a flavorful, cohesive base. Fresh eating apples maintain their structure, providing essential texture. This combination prevents the mushy filling that plagues many apple pies.
4. Cool Your Cooked Apples Completely
Adding fresh apples to hot cooked apples will partially cook them, defeating the purpose of the two-apple method. Allow your Bramley apple mixture to cool to room temperature before combining with fresh apples. This patience ensures perfect texture contrast in your finished Paul Hollywood apple pie.
5. Flour Everything Generously
Sweet pastry is stickier than standard shortcrust due to the sugar content. Keep your work surface, rolling pin, and hands well-floured throughout the rolling process. Lift and rotate the pastry frequently while rolling to prevent sticking and ensure even thickness.
6. Fill High, Press Gently
When portioning your apple filling into the pastry cases, be generous and pile it slightly higher than you think necessary. Press down gently to compact the filling-this eliminates air pockets and ensures each pie is packed with flavor. The apples will release moisture and settle during baking, so what seems overfilled raw will be perfect when baked.
7. Watch for the Golden Brown Signal
Underbaked pastry is pale, doughy, and disappointing. Paul Hollywood always looks for deep golden color, which indicates the pastry is properly cooked through with maximum flavor development. Check your pies at 25 minutes, but don’t be afraid to give them the full 30 minutes if they need it. The pastry should look burnished and smell buttery and toasted.
Storage and Reheating Guidance
Store cooled pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual pies in a 160°C oven for 8-10 minutes until warmed through and the pastry crisps up again. Avoid microwaving, which softens the pastry texture.
Common Queries and FAQs
Q: Can I use a regular pie dish instead of individual tins?
A: Absolutely! This copycat Paul Hollywood apple pie recipe adapts beautifully to a traditional 9-inch pie dish. Increase baking time to 35-45 minutes and ensure the pastry is deeply golden. The individual portions are simply Paul’s modern twist on the classic.
Q: What if I can’t find Bramley apples?
A: Bramley apples are Britain’s premier cooking apple, but Granny Smith apples work as an excellent substitute in this apple pie recipe Paul Hollywood developed. You can also use any tart, firm cooking apple that breaks down when heated-just avoid sweeter eating varieties for the cooked portion.
Q: Why doesn’t this recipe use egg wash?
A: Paul Hollywood’s technique relies on the natural moisture from the apple filling to create steam that helps seal the pastry and create shine. The caster sugar topping adds sparkle and texture. This approach is simpler and creates an authentic, rustic appearance.
Q: Can I make the pastry in advance?
A: Yes! Wrapped tightly, sweet pastry keeps in the refrigerator for 2-3 days or can be frozen for up to 3 months. Thaw frozen pastry overnight in the refrigerator before rolling. This makes the Paul Hollywood apple pie perfect for entertaining-prepare components ahead and assemble fresh.
Q: My pastry shrank during baking. What went wrong?
A: Pastry shrinkage typically happens when the dough was overworked (developing too much gluten) or wasn’t chilled adequately before baking. Ensure you rest the pastry for at least 15 minutes and avoid stretching it when pressing into the tin.
Q: Can I freeze baked pies?
A: Yes! Once completely cooled, wrap individual pies tightly in foil or freezer bags and freeze for up to 3 months. Reheat from frozen at 160°C for 15-20 minutes. The pastry texture holds up remarkably well, making this copycat Paul Hollywood apple pie recipe excellent for batch baking.
Q: What’s the best apple variety combination to use?
A: For the eating apples in this recipe, Cox’s Orange Pippin, Braeburn, or Granny Smith all work beautifully. Choose apples that hold their shape when baked. Mixing two varieties of eating apples adds complexity-try combining one tart and one sweet variety for balanced flavor.
Paul Hollywood Apple Pie Recipe
Ingredients
- 250 g plain flour plus extra for dusting
- 125 g unsalted butter at room temperature, cut into pieces
- 65 g icing sugar
- 2-3 tablespoons cold water
- 2-3 medium Bramley cooking apples about 400g, peeled and chopped
- 2-3 medium eating apples such as Granny Smith, Cox, or Braeburn; about 400g, peeled and chopped
- 75 g granulated sugar plus extra to taste
- Juice of half a lemon
- Optional: 50g fresh strawberries raspberries, or mixed forest fruits
- Caster sugar for sprinkling
Instructions
- Combine 250g plain flour and 65g icing sugar in a large bowl. Add 125g room-temperature butter pieces and rub together with your fingertips until the mixture resembles fine breadcrumbs. This rubbing-in method is key to achieving that signature flaky texture in your Paul Hollywood apple pie.
- Add cold water gradually, one tablespoon at a time, mixing gently until clumps begin forming. Use your hands to bring the dough together into a smooth ball-avoid overworking, which develops gluten and toughens pastry. The dough should feel soft but not sticky.
- Shape the dough into a disc, wrap in a plastic bag or cling film, and refrigerate for 15-30 minutes. This crucial step allows the gluten to relax and the butter to firm up, ensuring your pastry rolls easily and bakes beautifully golden.
- Peel and chop your Bramley cooking apples into chunks. Place in a saucepan with 75g sugar and lemon juice. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples completely break down into a thick, smooth puree. Taste and adjust sweetness. Allow to cool completely.
- Peel and chop your eating apples into small, bite-sized pieces (roughly 1cm cubes). Fold these raw apple pieces into the cooled cooked apple mixture at a 1:1 ratio. This dual-texture approach is what makes this apple pie recipe Paul Hollywood’s signature-the fresh apples maintain their shape and bite during baking while the cooked apples provide moisture and flavor.
- Preheat your oven to 180°C fan (200°C conventional). On a well-floured surface, roll the chilled pastry to about 3-4mm thickness, rotating frequently and adding flour as needed to prevent sticking. Cut bases with your larger cutter and lids with your smaller cutter.
- Gently press each pastry base into the muffin tin sections, ensuring it reaches the bottom and slightly up the sides. Use your fingers to neaten the edges and create an even rim. Don’t stretch the pastry as it will shrink during baking.
- Spoon the apple filling into each pastry case, piling it high and pressing down gently. Be generous-the apples will release liquid and settle as they bake, and you want each bite to be packed with that delicious filling.
- Using a small knife or mini cutter, cut a small vent (a circle, cross, or slit) in the center of each lid. This allows steam to escape during baking, preventing soggy bottoms-Paul Hollywood’s ultimate pastry crime.
- Place each lid on top of the filled base, positioning it so it sits just inside the edge of the base pastry. The natural moisture from the apples will help seal the pastry-no egg wash needed for this copycat Paul Hollywood apple pie recipe. Sprinkle a light dusting of caster sugar over each lid for that professional bakery sparkle.
- Bake for 25-30 minutes until the pastry is deeply golden brown and flaky. Watch carefully in the final minutes to avoid over-browning. The pies may puff dramatically from steam but will settle as they cool.
- Leave the pies in the tin to cool for at least 10-15 minutes. This cooling period is essential-it allows the pastry structure to set properly, ensuring those enviable crisp layers. Remove carefully when still slightly warm for the best eating experience.
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Notes
This copycat Paul Hollywood apple pie recipe brings professional bakery quality to your home kitchen with surprisingly straightforward techniques.
The combination of buttery sweet pastry and the genius two-apple filling method creates individual pies that deliver on both texture and flavor-exactly what the master baker demands.
Whether you’re practicing for your own Bake Off audition or simply want to impress family and friends, this apple pie recipe Paul Hollywood perfected proves that attention to detail transforms simple ingredients into something extraordinary.
Serve warm with cream and prepare for your own standing ovation. You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!