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Serves: 8
Prep time: 1 hr
Total time:
![Apple and cinnamon swirl pie recipe | Sainsbury`s Magazine (4) Apple and cinnamon swirl pie recipe | Sainsbury`s Magazine (4)](https://i0.wp.com/www.sainsburysmagazine.co.uk/uploads/media/720x770/05/8145-Apple-and-cinnamon-roll-pie.jpg?v=1-0)
Recipe photograph by Ant Duncan
Recipe by Calum Franklin
What's even better than apple pie? An apple pie with a cinnamon-roll style topping...
Serves: 8
Prep time: 1 hr
Total time:
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Party Desserts Weekend Autumn Comfort Pies
Nutritional information (per serving)
Calories
537Kcal
Fat
26gr
Saturates
15gr
Carbs
76gr
Sugars
44gr
Fibre
5gr
Protein
6gr
![Apple and cinnamon swirl pie recipe | Sainsbury`s Magazine (7) Apple and cinnamon swirl pie recipe | Sainsbury`s Magazine (7)](https://i0.wp.com/www.sainsburysmagazine.co.uk/uploads/media/100x100/08/6468-Calum-Franklin.jpg?v=1-0)
Calum Franklin
Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes
![Apple and cinnamon swirl pie recipe | Sainsbury`s Magazine (8) Apple and cinnamon swirl pie recipe | Sainsbury`s Magazine (8)](https://i0.wp.com/www.sainsburysmagazine.co.uk/uploads/media/100x100/08/6468-Calum-Franklin.jpg?v=1-0)
Calum Franklin
Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes
Rate this recipe
Ingredients
For the pastry
- 125g cold unsalted butter, diced
- 250g plain flour, sifted, plus extra to dust
- 50g icing sugar, sifted
- 1 medium egg, beaten
- 1 tbsp milk
- vegetable oil to grease
For the filling
- 2 Pink Lady apples, peeled, cored, cut in large chunks
- 1.2-1.4kg Bramley apples (about 6 medium), peeled, cored, cut in large chunks
- 50-75g caster sugar
- juice of ½ lemon
- 1 tsp ground cinnamon
For the topping
- 1 x 375g sheet ready-rolled puff pastry
- 100g soft unsalted butter
- 125g caster sugar
- 1 tbsp ground cinnamon
- 3 tbsp icing sugar
- juice of ½ lemon
Step by step
Get ahead
Prepare to the end of step 5. Assemble and bake about 1 hour before serving.
- For the pastry, rub the butter into the flour and icing sugar until crumb-like, then add a pinch of salt, the egg and milk, and combine together into a ball of dough. Flatten slightly, wrap in clingfilm and rest in the fridge for 30 minutes.
- Put the apples, 50g sugar, lemon juice and cinnamon into a large saucepan. Cook over a medium heat, covered, for 5-7 minutes, stirring occasionally, until the apples are just breaking up. Mix well; the Bramleys should be broken down into a rough sauce consistency and the Pink Ladies still holding some texture. Taste, and add a bit more sugar if the filling seems very tart, but it shouldn’t be oversweet. Set aside to cool completely. Heat the oven to 200°C, fan 180°C, gas 6.
- Take the pastry from the fridge and allow to soften at room temperature until pliable. Roll out on a lightly floured surface to a large circle that will fit in a greased, deep, 23cm flan tin. Lightly dust the surface of the dough with a little flour, wrap around the rolling pin and then unroll onto the flan tin. Gently press the pastry into the sides, leaving a small overhang, and then put in the freezer or fridge to chill for 15 minutes or until firm.
- Meanwhile, unroll the sheet of puff pastry. Mash together the butter, sugar, cinnamon and a pinch of salt, and spread evenly over the pastry. Roll up tightly from the long side, like a Swiss roll. Place on a lined tray and chill in the freezer until firm, about 15 minutes.
- Line the chilled pastry case with baking paper and fill with baking beans. Cook for 15 minutes in the oven and then remove beans and paper and cook for a further 10 minutes until crisp and lightly golden. Remove from the oven, and trim off the excess pastry.
- Fill with the cooled apple mixture and smooth over the top. Slice the cinnamon swirl roll into coins 6-7mm thick. Lay all over the top of the apples, overlapping very slightly. (You’ll have more swirls than you need, but these can be baked separately as a treat – see below). Put the pie back into the oven and bake for a further 40 minutes until the topping is risen and crisp. Leave to rest for 45 minutes.
- Mix the icing sugar with just enough lemon juice (or water) to give a drizzling consistency. Drizzle over the pie and serve warm with ice cream or custard.
Bake the unused cinnamon swirls on a lined tray at 200°C, fan 180°C, gas 4, for about 20 mins or until crisp and golden. Cool and store in an airtight tin. Delicious for elevenses.
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Watch this...
Apple cinnamon swirl pie