Our best apple pie recipes (and a few tarts for good measure)

No matter what season it is, there’s nothing better than sinking your spoon into a warm apple pie. If you like your classics, Catherine Adams’ apple pie recipe will satisfy your cravings, though the rhubarb and apple combo with cinnamon custard is a very fine thing indeed. For an apple pie spin-off, our apple tart recipes should do the trick. (The squished apple tart wins out for its speed and compact-ness).

Apple Anzac pie , How to make apple pie , Little apple pies , Skillet apple pie , Charred apple custard pie , Miso caramel apple pie , Apple, rhubarb and raspberry pie with toasted almond ice-cream , How to make a fine apple tart

Apple Anzac pie

Apple Anzac pie

American apple pie and Anzac biscuits are first-class allies in a dessert recipe that combines comfort and crunch.
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Spiced apple lattice pie with ginger semifreddo

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A round, crusty apple pie with a slice taken out of it, sitting on a light-blue linen tablecloth, with golden forks and a tumbler of amber-hued liquid to the side.

How to make apple pie

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.
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Little apple pie

Little apple pies

In our book, hot apple pie and ice-cream has to be one of the most comforting things you can eat.
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Skillet apple pie recipe

Skillet apple pie

The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.
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Apple tarte Tatin

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Charred apple and custard pie on wire cooling platter.

Charred apple custard pie

Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.
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Rhubarb and apple pie with warm cinnamon custard

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Overhead shot of a crusty apple pie with a bit spoonful taken out of the right hand side.

Miso caramel apple pie

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.
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Apple, rhubarb and raspberry pie with toasted almond ice-cream

Apple, rhubarb and raspberry pie with toasted almond ice-cream

Australian Gourmet Traveller recipe for apple, rhubarb and raspberry pie with toasted almond ice-cream.
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A flat apple tart, with the top-left corner sliced off, on baking paper and a metal tray.

Apple Anzac pie , How to make apple pie , Little apple pies , Skillet apple pie , Charred apple custard pie , Miso caramel apple pie , Apple, rhubarb and raspberry pie with toasted almond ice-cream , How to make a fine apple tart

Tarte fine aux pommes

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Fine apple tart

How to make a fine apple tart

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

Appie pie recipes FAQs

Should apples be cooked before making pie?

The short answer is, yes, apples should be cooked before making pie. Baking or stewing your apples before filling your pie ensures an even texture across your apple pie filling. Filling your pie with raw apples can cause an uneven cook across your filling, meaning some slices may be undercooked and crunchy whereas others could be overcooked and mushy. Filling your pie crust with raw filling may also leave gaping gaps in your pastry lid or lattice as the apples shrink as they cook.

What is the thickener in an apple pie filling?

The thickener in an apple pie filling is generally starch that comes from stewing your apples before baking them into your crust. This ensures a lovely, thick sauce and complex filling flavour in your appie pie (and tart) recipes.

What is the secret to a perfect apple pie?

The secret to a perfect apple pie lies in getting the basics right, beginning with the two components that make a really great apple pie: the filling and and of course, the pastry. Use fresh seasonal apples (we like a mixture of tart and sweet) and aim for either a flaky pastry (this is along the lines of an American pie style) or a sweet pastry (this is more typical of Australian pies).

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