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Serves 6


4 oz. self-raising flour
2 oz. butter, softened
2 tbsp. water
1 1/2 lb. tart apples, peeled, cored, and coarsely chopped
2 oz. butter
6 oz. soft brown sugar
1 tsp. cinnamon
grated rind of 1 lemon
2 eggs


Preheat oven to 375 F (190 C). Using a food processor, combine flour, butter, and water until a dough ball is formed. Roll out to 1/4 inch thick and line a greased 8 inch pie dish.

Put softened butter in a pan. Add apple pieces and half the brown sugar. Cook for 4 minutes until softened. Remove from heat and allow to cool.

Separate eggs and beat egg yolks. Set egg whites to one side. Fold apple mixture into yolks and pour into the pastry case. Bake for 30 minutes until golden.

Meanwhile, using a food processor, beat egg whites until stiff peaks form. Add remaining sugar and cinnamon. Beat until mixed.

Remove pie from oven. Reduce heat to 300 F (150 C). Spoon meringue mixture on top of pie, making swirls with the spoon. Bake for 20 minutes until golden. Serve hot.