1. Divide pastry in half. Roll out half and line a large pie tin leaving a little over the edge of tin.
    2. Peel, core and slice the apples.
    3. Toss in lemon juice, then sugar and cornflour.
    4. Place apples into the lined tin.
    5. Brush the rim of the pastry with a little milk.
    6. Roll out the remaining pastry and cover the pie. Press down the edges and trim the excess.
    7. Crimp the edges and brush the top with milk.
    8. Sift sugar over the top, then cut a steam hole in the centre.
    9. Put the pie in a hot oven and bake for 40-45 minutes.
    10. Mix Macphie Sweet Snow® and cinnamon together and dust the top of the pie.
    11. Cut into wedges.
    12. Heat Macphie Dairy Custard and pour over apple pie to serve.


  • 500g sweet short crust pastry
  • 1000g cooking apples
  • Juice of 1 small lemon
  • 85g sugar, plus 1 tbsp to glaze
  • 30g Macphie Sweet Snow®
  • 5g ground cinnamon
  • Macphie Dairy Custard