Gordon Ramsay Apple Pie Recipe [+Tips]

I remember the first time I tried Gordon Ramsay’s apple pie. It was at a small dinner party and the moment I bit into that crisp, buttery crust with perfectly spiced apples inside, I was hooked. Unlike your typical apple pie, Gordon’s version balances simplicity with a gourmet flair. It’s rustic yet refined.

• What Sets It Apart?

  The crust is incredibly flaky but still sturdy enough to hold the juicy apples.

  The apples are layered with a secret mix of spices that aren’t overpowering but deeply aromatic.

  It’s finished with a beautiful golden glaze that makes it look as good as it tastes.

In short, it’s a pie that feels like home but tastes like a five-star restaurant.

Gordon Ramsay Apple Pie Recipe

Ingredients Needed

When I first gathered ingredients, I was amazed at how few but thoughtful items Gordon uses. Each one plays a critical role.

• Apples: Granny Smith and Bramley for tartness and structure
• Flour: Plain all-purpose for the crust
• Butter: Unsalted and cold for flaky pastry
• Sugar: A mix of caster sugar and brown sugar for sweetness and depth
• Egg: For that gorgeous glaze
• Lemon juice: Adds brightness and prevents browning
• Cinnamon & nutmeg: Classic warming spices but used sparingly
• Salt: Enhances all the flavors
• Cornflour (cornstarch): To thicken the apple juices so the filling isn’t soggy

Every ingredient is purposeful, no filler or fluff.

Equipment Needed

I learned early that great tools make a difference in pastry-making. Gordon’s pie doesn’t need fancy gadgets but does require some basics.

• Mixing bowls: For both dough and filling
• Pastry cutter or food processor: To cut butter into flour quickly without melting it
• Rolling pin: Essential for getting that even, thin crust
• Pie dish: About 9-inch, ceramic or glass works best to evenly bake
• Pastry brush: For egg wash to get that shiny finish
• Sharp knife: To slice apples thinly and neatly
• Cooling rack: To let the pie cool perfectly, avoiding sogginess

The right equipment makes the process smooth and enjoyable.

Ingredient Science Spotlight

I love nerding out about why certain ingredients behave the way they do. Gordon Ramsay’s apple pie is a perfect example of science and art combined.

• Butter and flour: Cold butter creates tiny pockets of steam during baking. This makes the crust flaky, not tough. If butter melts before baking, you get a dense crust.
• Cornflour: Apples release a lot of juice as they cook. Cornflour thickens these juices, preventing a soggy bottom and keeping the filling luscious.
• Lemon juice: The natural acids slow down oxidation, stopping apples from turning brown and adding a fresh zing.
• Egg wash: This is a protein and fat combo that browns beautifully in the oven, giving the crust its signature golden glow.

Understanding this helps you avoid mistakes and tweak the recipe if needed.

Instructions To Make Gordon Ramsay’s Apple Pie

I recall the first time I made this pie. I took my time, following each step like a ritual.

1. Make The Pastry

   Combine flour and salt in a bowl. Add cold, diced butter. Use fingertips or a pastry cutter to rub until it looks like breadcrumbs. Add cold water gradually until dough forms. Wrap and chill for 30 mins.

2. Prepare The Filling

   Peel, core and thinly slice apples. Toss with sugar, cinnamon, nutmeg, lemon juice and cornflour.

3. Roll Out The Dough

   Divide dough into two. Roll one half on a floured surface to fit your pie dish.

4. Assemble

   Line pie dish with dough. Add apple filling evenly. Roll out second half and cover, sealing edges. Cut slits on top for steam to escape.

5. Egg Wash

   Beat egg and brush over the pie for a shiny crust.

6. Bake

   Oven at 200°C (400°F) for 20 mins, then reduce to 180°C (350°F) for another 30-35 mins until golden and bubbling.

7. Cool

   Let it rest on a wire rack to set before slicing.

Patience here pays off in flaky, flavorful perfection.

Common Mistakes & Fixes

I’ve seen many friends struggle with apple pie. Here’s what trips most people up and how to fix it:

• Soggy Bottom

  Usually caused by watery apples or no thickener. Use cornflour and let apples rest after tossing to release excess juice before baking.

• Tough Crust

  Butter melted before baking is the culprit. Keep butter cold and don’t overwork the dough.

• Dry Filling

  Sometimes apples absorb too much sugar or bake too long. Use a mix of tart and juicy apples for balance and watch your baking time.

• Pale Crust

  Skip or do a thin egg wash. Brush thoroughly and don’t open the oven during the first 20 mins.

Smart Substitutions

Not everyone has the exact ingredients. Here are swaps that still keep the pie amazing:

• Butter: Use cold margarine or coconut oil but flavor will differ slightly.
• Flour: Gluten-free blends can work but use xanthan gum for structure.
• Sugar: Honey or maple syrup add great depth but reduce liquid slightly.
• Apples: Fuji, Honeycrisp or Pink Lady are excellent alternatives for sweetness and texture.
• Egg wash: Use milk or cream for a less shiny, softer crust.

Substitutions can be fun experiments if you understand the basics.

FAQs

What Makes Gordon Ramsay’s Apple Pie Unique?

Gordon Ramsay’s apple pie stands out because of its perfect balance of sweet and tart flavors. He uses a mix of apples, including Granny Smith, and adds a touch of cinnamon, nutmeg, and a little lemon juice for extra zing.

Can I Use Store-bought Pastry For Gordon Ramsay’s Apple Pie?

Yes, you can! But for the best results, homemade pastry gives the pie a more buttery, flaky texture. If you’re short on time, store-bought works too.

How Long Do I Bake Gordon Ramsay’s Apple Pie?

Bake the pie at 180°C (350°F) for around 45-50 minutes, or until the crust is golden and the filling is bubbling.