Alice Rose A soggy pastry base is the single most common complaint about homemade apple pie, and it happens almost every time for the same reason: raw apples release a huge amount of liquid as they bake, and that liquid soaks straight through an unbaked pastry base before the filling has even finished cooking.
This recipe solves that by pre-cooking the apple filling on the hob first, reducing that liquid down before it ever touches the pastry, and blind-baking the base for extra insurance.
The result is a pie with a properly crisp base all the way through, not just around the edges.
Why Pre-Cooking the Apple Filling Stops a Soggy Base
Raw apples are made up mostly of water, and when they’re packed straight into a pastry case and baked, they release that water slowly throughout the baking time, which is exactly when the pastry base is trying to crisp up.
That combination of steam and moisture almost guarantees a pale, soggy base, no matter how well the pastry itself was made.
Cooking the apples on the hob first, with sugar and spices, softens them and lets much of that liquid evaporate off before the filling ever goes near the pastry.
What’s left is a thicker, more concentrated filling with far less excess moisture, giving the pastry base a genuine chance to crisp properly in the oven rather than fighting against steam from below.
Ingredients for Gordon Ramsay Apple Pie
For the Pastry
- 350g plain flour
- 200g cold unsalted butter, cubed
- 50g caster sugar
- Pinch of salt
- 1 egg yolk
- 2–3 tbsp cold water
- 1 egg, beaten, for egg wash
For the Filling
- 1kg Bramley or cooking apples, peeled and sliced
- 100g caster sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornflour
- Juice of 1/2 lemon
How to Make Gordon Ramsay Apple Pie — Step by Step
Step 1 — Make the Pastry
Rub the cold butter into the flour and salt until it resembles coarse breadcrumbs. Stir in the sugar. Mix in the egg yolk and just enough cold water to bring the dough together. Wrap and chill for at least 30 minutes.
Step 2 — Cook the Filling
Cook the apples, sugar, cinnamon, nutmeg and lemon juice together in a large pan over medium heat for 8–10 minutes, stirring occasionally, until the apples have softened slightly and released some liquid.
Step 3 — Thicken the Filling
Mix the cornflour with a splash of cold water to form a paste, then stir into the apple mixture. Cook for a further 2 minutes until thickened. Set aside to cool completely.
Step 4 — Roll and Line
Roll out two-thirds of the pastry and line a 23cm pie dish, leaving a slight overhang. Chill for 15 minutes.
Step 5 — Blind Bake
Preheat the oven to 200°C / 180°C fan / Gas 6. Line the pastry with baking parchment and baking beans. Blind bake for 12–15 minutes, then remove the parchment and beans and bake for a further 5 minutes.
Step 6 — Fill
Spoon the cooled apple filling into the blind-baked base.
Step 7 — Top and Seal
Roll out the remaining pastry and cover the pie, trimming and crimping the edges to seal. Cut a few steam vents in the top.
Step 8 — Bake
Brush with beaten egg and bake for 30–35 minutes, until the top is deep golden.
Step 9 — Cool Slightly
Rest for at least 15 minutes before slicing.
My Top Tips for the Best Gordon Ramsay Apple Pie
Pre-cook the filling and let it cool completely before assembling, as this removes excess liquid and stops the pastry from turning soggy.
Blind bake the base, as this extra step gives even more insurance against a soft bottom, on top of the pre-cooked filling.
Chill the pastry at every stage, as cold butter throughout is what gives the finished pastry its short, crisp texture rather than a tough one.
Use Bramley or another cooking apple, as they break down to a soft, fluffy texture that eating apples don’t achieve in the same way.
Cut proper steam vents in the top, as trapped steam can make the top pastry soggy or cause it to lift unevenly.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a jug of custard, or a spoonful of double cream. It’s also good the next day, served cold or gently reheated.
How to Store Gordon Ramsay Apple Pie
In the fridge: Store covered in the fridge for up to 4 days. Reheat individual slices in a low oven to crisp the pastry back up.
In the freezer: Freezes well for up to 3 months, either baked or unbaked. If freezing unbaked, bake from frozen, adding 15–20 minutes to the cooking time.
Gordon Ramsay Apple Pie Recipe
Ingredients
Method
- Make pastry, rubbing butter into flour, adding sugar, yolk and water. Chill 30 minutes.
- Cook apples with sugar, spices and lemon juice 8–10 minutes.
- Thicken with cornflour paste, cook 2 minutes. Cool completely.
- Line pie dish with two-thirds of pastry, chill 15 minutes.
- Blind bake 12–15 minutes, remove beans, bake 5 minutes more.
- Fill with cooled apple mixture.
- Top with remaining pastry, seal, cut steam vents.
- Egg wash, bake at 200°C / 180°C fan / Gas 6 for 30–35 minutes.
- Rest 15 minutes before slicing.
Notes
Frequently Asked Questions About Gordon Ramsay Apple Pie
Why is my apple pie base soggy?
This is usually from using raw, uncooked apple filling, or from skipping the blind bake. Pre-cooking the filling and blind baking the base both help prevent this.
Can I use a different type of apple?
Bramley apples are ideal for their soft, fluffy texture once cooked, but a mix of Bramley and a firmer eating apple like Braeburn can give a nice contrast in texture.
Can I make this pie ahead of time?
Yes — the filling can be made up to 2 days ahead and stored in the fridge, or the whole pie can be assembled and frozen unbaked, ready to bake from frozen when needed.
Why did my pastry shrink during blind baking?
This usually happens if the pastry wasn’t chilled enough before baking, or if it was stretched rather than eased into the tin. Chill thoroughly and avoid pulling the pastry when lining the dish.
