Gordon Ramsay Apple Pie Recipe

THE FIRST TIME I SCREWED THIS UP…

I thought apple pie was bulletproof. Slice some apples, toss them in sugar and cinnamon, dump them into a crust, bake. Easy. Until I served one with a bottom crust so soggy it could’ve been soup. The apples? Mushy. The top crust? Blonde and limp.

That’s when I dug into Gordon Ramsay’s method—not just the ingredients, but the control points: heat staging, acidity balance, crust strategy. This pie isn’t about nostalgia. It’s about precision. You get clean slices, crisp layers, and bold flavor. Here’s how to make it bulletproof.

Why This Works (And Where Most Go Wrong)

Most apple pies fail on three fronts: the filling turns to mush, the bottom crust gets soggy, and the flavor’s either too sweet or flat. Ramsay’s system fixes all of it:

• Tart apples + lemon keep the flavor bright, not cloying.
• Flour in the filling thickens juices without making it gummy.
• Double heat staging crisps the crust and sets the structure.
• Resting the pie for 3 hours is not optional—it’s structural.

INGREDIENTS THAT ACTUALLY MATTER

• Granny Smith apples (7 large) – Their tartness holds up. Don’t sub sweet apples or you’ll flatten the flavor. Want variety? Blend in Honeycrisp or Braeburn.
• Granulated sugar (100g) – Sweetens but keeps a clean flavor.
• Light brown sugar (110g) – Adds depth and a hint of caramel.
• All-purpose flour (30g) – Thickens filling. Cornstarch gets cloudy.
• Ground cinnamon (1 tsp) – Essential spice. Don’t overdo it.
• Ground nutmeg (⅛ tsp) – Just enough for warmth.
• Lemon juice + zest – Brightens everything. Without it, it’s just sugar and mush.
• 2 pie crusts – Store-bought works, but homemade changes the game. Chill is mandatory.
• Egg wash + sanding sugar – Gives you that golden, crackling finish.

How To Make Gordon Ramsay Apple Pie

Start with cold dough. If you’re making your own crust, it must chill at least an hour. Even store-bought dough should rest in the fridge before rolling to firm up the butter.

Preheat your oven to 400°F (204°C). Center rack. No skipping this—it’s about crust structure.

Make the filling. Peel, core, and slice your apples. Toss them with both sugars, flour, cinnamon, nutmeg, lemon juice, and zest. Mix until coated. Let sit for 10 minutes, then drain off excess juice—this step saves your bottom crust.

Roll out the bottom crust to a 12-inch circle. Press it into your pie dish. Dust the bottom with a teaspoon of flour or cornstarch—this barrier helps prevent sogginess.

Fill the pie with your drained apple mixture. Don’t pack it flat—let it mound slightly in the center.

Top with the second crust. Crimp the edges tightly. Cut 4 slits for steam escape. No vent = soggy disaster.

Egg wash + sanding sugar. Brush with beaten egg. Sprinkle sugar if you want texture.

Bake at 400°F (204°C) for 25 minutes. Then drop the oven to 375°F (190°C) and continue baking for 30–35 minutes. Cover the edges with foil if browning too fast.

Rest at room temp for 3 hours. This isn’t optional. It lets the filling set so you get clean slices—not pie soup.

What Gordon Ramsay Says About This Dish

“The filling has to be sharp, not too sweet. Let the apple speak.”
→ I used to drown apples in sugar. Cutting back lets the natural tartness shine.

“Texture matters—your crust needs snap, not sog.”
→ Chilling and preheating were game changers. I even pre-chill the pie in the fridge for 15 minutes before baking.

“You don’t want it wet. Let the filling reduce before it hits the pastry.”
→ Draining the apple mix before baking made the biggest difference.

WHAT I GOT WRONG (AND HOW I FIXED IT)

• Used Red Delicious apples once. Bland, mushy, awful. Only use firm, tart apples.
• Skipped lemon zest. The flavor went flat. It’s not optional.
• Didn’t drain the filling. Juice overflowed, crust drowned. Now I always drain it for 5–10 minutes.
• Served it too soon. Cut it warm and it collapsed into a mess. Now I let it cool completely—firm, clean slices every time.

Variations That Actually Hold Up

• Add 1 tbsp Calvados or brandy to the filling for deeper flavor—tested, incredible.
• Mix apples (50/50 Granny Smith + Honeycrisp) for balance.
• Make it rustic: Skip the top crust and go open-faced galette-style. Just reduce the filling slightly.

Avoid:

• Overloading with spices. It kills the apple flavor.
• Frozen apples. Texture goes wrong fast.

PRO TIPS THAT CHANGE THE GAME

• Blind bake the base? Only if your oven runs cold. The flour barrier usually suffices.
• Chill assembled pie before baking (15 min). Helps crust hold shape.
• Glass pie dish > metal. Lets you check the bottom crust.
• Check doneness by bubbling. The filling should bubble through vents—proof it’s cooked and thickened.

STORAGE + LEFTOVER MOVES

• Fridge: Cover and store for up to 2 days.
• Freeze: Wrap tightly in plastic wrap and foil. Good for 3 months. Reheat at 325°F (163°C), loosely covered in foil, for 25–30 min.
• Leftover moves: Warm slice with cheddar (classic), or chop and mix into oatmeal.

FAQs – Covering Search Intent

Q: Can I use rotisserie apple slices or canned filling?
A: No. Canned filling is overcooked and too sweet. You’ll lose structure and flavor.

Q: Why is my bottom crust soggy?
A: You probably didn’t drain the apples or shield the base. Try flour on the base, preheating, and draining juice before filling.

Q: What apples does Ramsay recommend?
A: Granny Smith is his go-to for tartness and texture. Mix in Braeburn for extra depth if you like.

Q: Can I make this ahead?
A: Yes. Bake the day before, let cool fully, then loosely cover. Serve at room temp or reheat gently.

Q: What can I serve it with?
A: Classic: vanilla ice cream. Next level: crème fraîche with a dash of cinnamon.

Try More Recipes:

• Gordon Ramsay Shortbread Cookies Recipe
• Gordon Ramsay Sugar Cookie Recipe
• Gordon Ramsay Oatmeal Cookies Recipe
• Gordon Ramsay Chocolate Chip Cookies Recipe