Lemon Apple Pie

READY IN: 35mins
Recipe by Sherrie-pie

This is my family's favourite apple pie. I lost the recipe and it's taken me five years before I found it again. This time I'm determined to share it! It's English (UK), so I hope the instructions are clear.

Top Review by bluemoon downunder

A really quick to whip up and very tasty apple pie. It took me probably 15-20 minutes to make rather than 10, but that was time well spent: the pie was delicious. The slowest part of the making, for me, was making the pastry, but others are probably much quicker at that than I am. I was using a 9” flan pan, so I added a smidgeon more of all the pastry ingredients (about a quarter extra of everything, except the salt). And I decided to go rustic and not peel the apples (I used 2 very juicy Granny Smith apples), 1 super-large lemon, 2 eggs and I retained the quantity of sugar at the 3 ounces (and used brown sugar). I also added about ¼ teaspoon of cinnamon and about ¼ cup of slivered almonds. A really scrumptious pie – that was SO easy to make – which we all thoroughly enjoyed warm from the oven, with a generous dollop of cream. Next time I make this, I plan to make it using Sherrie-pie’s delicious-sounding Hazelnut Pie Shell Recipe #128351, and to serve it with Fairy Nuff’s Persian Cream Recipe #134660, which I discovered just recently while on the Zaar World Tour. Thank you for sharing this recipe, Sherrie-pie.

Ingredients Nutrition


  1. Make pastry.
  2. Line a 7 inch flan ring.
  3. Peel and grate the apple, add the sugar and then the grated rind and juice of the lemon.
  4. Beat the egg.
  5. Add to the apple mixture and mix- this will curdle- not to worry.
  6. Pour into tart case and bake for about 35 minutes at 350F/ 170°C.

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