The Doig Family

Margaret Doig’s Apple Pie

May 25, 2013 | Recipes

This recipe is too good not to share.

Nana Doig's apple pie

Nana Doig’s apple pie


  • 125 grams of butter
  • ½ cup of sugar
  • 1 egg.
  • 1½ cups of self raising flour
  • 4-5 Granny Smith apples
  • ½ cup of sugar
  • 1 cup of water


  1. Peel the apples. Cut into slices 1cm thick.
  2. Combine with ½ cup of sugar and 1 cup of water in a saucepan.
  3. Cook for 30 minutes until apples are soft.
  4. Place soft cooked apples in a colander so excess liquid drains away.
  5. Let stand for 5 minutes.
  1. While apples are cooking, prepare the pastry.
  2. Cream the butter and ½ cup of sugar together.
  3. Add in the egg.
  4. Fold in the self raising flour, until it comes together into workable dough.
  5. Work the dough on a board dusted with self raising flour.  You may need to add some extra flour to make the dough a little more solid and less wet.
  6. Divide the pastry in two, and roll out each halve flat. You may need to roll the dough in between two sheets of baking paper, so it doesn’t come apart.
  7. Grease a ceramic cake tin with butter.
  8. Use one half to line the cake tin’s base and sides.
  9. Place cooked apples into pastry-lined cake tin.
  10. Cover apples with other half of pastry.
  11. Place pie in the oven at 180C.
  12. Bake for 30 minutes, or until golden brown.
  13. Dust with icing sugar, and serve with double cream.