Leave it to Paul Hollywood to take a traditional apple pie and give it a proper British twist. His version uses a mix of tart cooking apples and sweet eating apples, layered generously with sugar and finished with crumbled Wensleydale cheese—a classic Yorkshire pairing that turns this humble bake into something gloriously rich, tangy, and unforgettable.
It’s rustic, simple, and exactly the kind of bakery-style pie you’d expect from the Great British Bake Off judge: sturdy pastry, heaps of fruit, and a satisfying golden crust that needs absolutely no accompaniment. Here’s how to recreate it at home.
Ingredients
For the pastry
- 350 grams plain flour
- 175 grams cold unsalted butter, cut into 1cm cubes (plus extra for greasing)
- About 75ml very cold water
For the filling
- 500 grams cooking apples
- 500 grams eating apples
- 100 grams caster sugar
- 125 grams Wensleydale cheese, crumbled
To finish
- A little milk
- About 1 tbsp granulated sugar
Equipment
- 26 × 20 cm baking tin, about 4 cm deep
How to Make Paul Hollywood’s Apple Pie
- Place the flour in a bowl. Add the diced butter and rub it in with your fingertips until the texture resembles fine breadcrumbs. Alternatively: blitz the flour and butter together in a processor, then transfer to a bowl.
- Add the cold water gradually, mixing with one hand until a dough forms. Knead lightly into a smooth ball, wrap in cling film, and chill for 30 minutes.
- Heat the oven to 200°C / gas 6. Lightly butter your baking tin (26 × 20 cm, 4 cm deep).
- Peel, quarter, and core all the apples. Slice and place them together in a large bowl.
- Divide the chilled dough into two pieces—one about two-thirds, the other one-third. Roll out the larger portion so it’s roughly 6 cm larger than your tin. Line the tin with the pastry, letting the excess hang over the sides.
- Add one-third of the apples to the pastry base and sprinkle with one-third of the sugar. Repeat until all the apples and sugar are used. Scatter the crumbled Wensleydale evenly over the top.
- Roll out the remaining pastry into a lid. Brush the edge of the base pastry with milk, place the lid on top, and seal. Crimp the edges, trim off excess pastry, brush with milk, and sprinkle with granulated sugar. Cut two slits in the top for steam.
- Bake for 30–35 minutes, or until golden brown. Let stand for 15 minutes before slicing.
- Enjoy hot or cold—this pie truly needs nothing on the side.
Serving Suggestions
This pie is traditionally served on its own, but you can pair it with:
- Warm custard
- A scoop of vanilla ice cream
- A drizzle of cream
Or lean into Yorkshire tradition and serve another crumble of Wensleydale on top.
Storage
Store at room temperature for up to 1 day, covered or in the fridge for up to 3 days. You can also freeze the pie for up to 2 months (wrap slices individually). Reheat in a 180°C oven for 10–15 minutes for best texture.
FAQ
Can I use cheddar instead of Wensleydale?
Yes—Wensleydale is traditional, but a mild cheddar works surprisingly well.
Can I make the pastry ahead?
Absolutely. The dough keeps in the fridge for 2 days or in the freezer for 1 month.
Do the apples need pre-cooking?
No—Paul’s method relies on the apples cooking directly in the pie for maximum texture and juiciness.
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