Viennese Apple Pie

A buttery, lemon-scented pastry, filled with fluffy apples and rum soaked sultanas, make this a hard to beat apple pie. Serve it warm or cold in dainty wedges dusted with icing sugar and cinnamon, if it takes your fancy.

Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serves: 8-10

Viennese apple pie


50g/2oz sultanas
3 tbsp dark rum
225g/8oz plain flour
50g/2oz ground almonds
175g/6oz butter
150g/5oz caster sugar
grated zest and juice 1 lemon
1 egg, separated
675g/1½ lb Bramley apples
25g/1oz walnuts, chopped
50g/2oz sponge fingers, crumbled
1 tsp ground cinnamon
A little granulated sugar to sprinkle on top

Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serves: 8-10


  1. Mix the sultanas and rum together and set aside to soak. Mix the flour and almonds
    together then rub in the butter until the mixture resembles crumbs. Stir in the 50g of
    the sugar and lemon zest
  2. Mix the egg yolk with the lemon juice and stir into the dry ingredients and mix to make
    a firm dough. Chill for 30 minutes
  3. Preheat the oven to 180°C/Fan 160°C/ 350°F/Gas Mark 4. Peel, core and slice the
    apples, place in a bowl, add the remaining sugar, walnuts, sponge fingers, cinnamon
    and soaked sultanas
  4. Roll out two thirds of the pastry on a floured surface and use to line a 20cm round
    loose-based sandwich tin, allow the pastry to hang over the edges. Spoon in the
    Bramley apple mixture and press it down firmly. Roll out the remaining pastry, use the
    tin as a guide to cut out a circle to form a lid then roll over the excess pastry to make
    a neat seam on top of the pie. Make a steam hole in the centre of the pie
  5. Whisk the egg white until frothy then brush over the top of the pie. Sprinkle with
    the granulated sugar and bake for 30-35 minutes or until the pastry is golden.
    Leave to cool and serve warm in wedges with cream


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