Deep-filled Bramley apple pie

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• Bev

  15 November 2007

  Bev commented on this recipe

  Dear GoodFood, I made this apple pie (without the sultanas as my son doesn't like them) on Sunday when my in-laws came for Sunday lunch. It was the best apple pie I have ever eaten and my mother-in-law (who doesn't have a large appetite and is quite a fussy eater) not only cleared her plate of the Brasied Beef and Wild Mushrron casserole that I made for the main course (which was also delicious) but also had seconds of the apple pie! I've never known her to have seconds of anything in the 16 years that I've known her, so that was praise indeed. Thank you for such a lovely recipe. Kind regards, Beverley Hardie.

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• Elaine

  16 November 2007

  Elaine rated and commented on this recipe

  

  Perfect for Sunday lunch

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• annabanana

  08 March 2008

  annabanana rated and commented on this recipe

  

  I made this for mother's day and was such a big hit!! This pie is guaranteed to give you several compliments...and with such little effort!! Everything about it was perfect - another great recipe from goodfood!! I omitted the sultanas and brandy and the allspice as i didn't have this in my cupboard. But the pie was still very yummy. There didn't seem to be measurements for how much spice to put in on the recipe list so i just shook in what i thought, i think it might have been equivalent to nearly a teaspoon for each. Just planning when i have a good excuse to make it again.

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• Teresah

  27 September 2008

  Teresah commented on this recipe

  I made this, minus the brandy ( didnt have any ) and it was a great success. Looked really impressive as well. Going to make another one, this time with the brandy

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• Golden Spatula

  08 October 2008

  Golden Spatula commented on this recipe

  I heated the raisins with a type of German muelled wine called Gluehwein; a typical winter drink made of red wine heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus and sugar. Very easy to bake and I usually make my own short-crust pastry with extra butter. Baked two 28cm pies last weekend for my in-laws visit. My mum-in-law owns a apple orchard and she has always been the apple-pie champion. Dad-in-law took a few bites and said to my husband "lucky you son; your wife bakes the best pie I've tasted in 30 years; she is even better than your mom at it" Mum-in-law was very sulky and even commented the pie had too much sugar for her tastes (although she managed to eat up half the pie up). Was not until we were alone together when she "accidentally" asked me for the spices I used.

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• Golden Spatula

  08 October 2008

  Golden Spatula rated this recipe

  

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• frankie

  03 January 2009

  frankie rated and commented on this recipe

  

  fantastic. recipe worked at treat.

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• Frantic Flapjack

  23 February 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very good flavour, but the apples took a lot longer to cook than I had hoped. If I do it again, I may stew them for 5 minutes before using them as the filling.

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• Frances A

  13 February 2010

  Frances A rated this recipe

  

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• nanajan

  18 September 2010

  nanajan rated and commented on this recipe

  

  I made this pie minus the brandy I did'nt have any so I used sherry and the flavours was very good will make this apple pie again eveyone said it was yummy top make you must make this pie it was a real treat

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• dkurpershoek

  06 October 2010

  dkurpershoek commented on this recipe

  I would really love to make this, but living in Italy I have not seen these apples. With what kind of other appels could I make them? Suggestions are very welcome!

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• kat recipies

  12 October 2010

  kat recipies commented on this recipe

  im sure you can use any good apple, im going to use cooking apples..

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• sandalwood

  14 October 2010

  sandalwood rated and commented on this recipe

  

  a delicious apple pie. i didn`t have any brandy so missed it out. the spices gave the apples a lovely taste. the sultanas made a lovely change from the blackberries that i usually add. i will definitely make this again.

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• cheesecakechick

  20 October 2010

  cheesecakechick commented on this recipe

  bramley apples are just cooking apples :) you could use any large, sour apple

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• tedkeen

  01 November 2010

  tedkeen rated and commented on this recipe

  

  My family loved it!

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• Martin Glover

  07 November 2010

  Martin Glover rated and commented on this recipe

  

  Yum. made this twice in one week. Very simple and a good use of cooking apples if you have an excess from the garden.

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• Gazelle7

  23 September 2011

  Gazelle7 commented on this recipe

  I followed the recipe as it is but the pie was so watery. I tried making apple pie once before and it was the same problem. I'm confused.

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• TiffanyW1983

  24 September 2011

  TiffanyW1983 rated and commented on this recipe

  

  This is a fab recipe, so delicious! Somehow I ended up with way too much mixture of apples to add, so I have frozen the leftover. I will certainly make this again and maybe add some other fruit in such as blackberries. We had it warm with icecream, and the leftover brandy with coke!

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• Keren

  13 October 2011

  Keren commented on this recipe

  If in doubt which recepie to follow CHOOSE THIS ONE! It is sooo good! Ive made it 4 times in 2 weeks for parties and just at home! Its so so quick and easy to make and the compliments ive had from the pie are just amazing (i am no chef to say the least!!) I think from taste of it it seems like youve done a much trickier recepie than this one. the father in law even said its the best apple pie hes ever tasted!!!I dint have brandy for the sultanas but used whiskey instead and havnt used granny smiths, used what ive been given and these have been cox's and braeburns i think though with the spices involved most apples would work....oh and in error i used mixed spice instead of the allspice (in error but it stil works great!!)

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• calabonzo

  20 October 2011

  calabonzo commented on this recipe

  I made this in a rectangular baking tin. The pastry sheets fitted it perfectly and there was no waste. I mixed a heaped teaspoon of cornflour in with the sugar, and it stopped the tart from leaking out juice when it was baking. I wouldn't bother adding the brandy again. It couldn't be tasted. Good recipe though.

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Ingredients

• 200g sultanas
• 5 tbsp brandy
• plain flour for dusting
• 750g (2 x 375g packs) of all-butter shortcrust pastry
• 5 medium Bramley apples , peeled, cored and finely sliced
• 140g golden caster sugar
• ¼ tsp each ground cinnamon, nutmeg and allspice
• 1 egg beaten with a splash of milk
• vanilla ice cream or clotted cream, to serve

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Difficulty and servings

Preparation and cooking times

Prep 30 mins

Cook 40 mins

(uncooked)

Ingredients

• 200g sultanas
• 5 tbsp brandy
• plain flour for dusting
• 750g (2 x 375g packs) of all-butter shortcrust pastry
• 5 medium Bramley apples , peeled, cored and finely sliced
• 140g golden caster sugar
• ¼ tsp each ground cinnamon, nutmeg and allspice
• 1 egg beaten with a splash of milk
• vanilla ice cream or clotted cream, to serve

Per serving

646 kcalories, protein 8g, carbohydrate 93g, fat 27 g, saturated fat 11g, fibre 4g, sugar 48g, salt 1 g

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