Bramley Apple Pie
Tender, tart Bramley apples baked inside crisp, golden shortcrust pastry with a touch of warming spice.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •23 cm pie dish
- •mixing bowl
- •rolling pin
- •pastry brush
- •peeler
- •baking tray
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 19 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 410 kcal
Instructions
- 1
Rub the chilled butter into the plain flour in a mixing bowl until the mixture resembles fine breadcrumbs.
- 2
Stir in 25 g of the caster sugar, then add the cold water gradually until a firm dough forms.
- 3
Wrap the dough in greaseproof paper and rest it in the fridge for 30 minutes.
- 4
Preheat the fan oven to 180°C and place a flat baking tray on the middle shelf.
- 5
Toss the sliced apples with the remaining caster sugar, cornflour, cinnamon, and cloves in a bowl.
- 6
Roll out two-thirds of the pastry on a lightly floured surface and line the base of a 23 cm pie dish.
- 7
Tightly pile the spiced apple mixture into the pastry-lined dish, mounding the slices slightly in the centre.
- 8
Roll out the remaining pastry, place it over the apples, and crimp (fold and pinch the pastry edge into a rope) to seal.
- 9
Cut two small slits in the lid, brush with beaten egg, and sprinkle over the demerara sugar.
- 10
Bake on the preheated baking tray for 40 to 45 minutes until the pastry is golden and the filling gently bubbles.
Chef's tips
Slice the Bramleys thickly so they keep some texture rather than breaking down completely into a puree. Placing the pie dish directly onto a preheated baking tray ensures the pastry base cooks through without getting soggy.
Ingredient substitutions
- demerara sugar → granulated sugar
- cornflour → plain flour
Storage
Store leftover pie covered in the fridge for up to three days.
Reheating
Reheat slices in a fan oven preheated to 160°C for 10 to 12 minutes until the pastry is crisp and warm.
Common mistakes to avoid
- •Adding too much water to the pastry dough, which makes the crust tough instead of flaky
- •Slicing the apples too thin, which causes them to turn into mush during baking
- •Skipping the resting step for the pastry, which causes shrinkage in the oven
Serving suggestions
Cooked Bramley Apple Pie?
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