Deep-filled Bramley apple pie

Deep-filled Bramley apple pie

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(14 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Warm apple pie is a seasonal delight. This hearty version will happily feed a crowd

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal646
  • fat27g
  • saturates11g
  • carbs93g
  • sugars48g
  • fibre4g
  • protein8g
  • salt1g
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Ingredients

  • 200g sultana
  • 5 tbsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • plain flour for dusting
  • 750g (2 x 375g packs) of all-butter shortcrust pastry
  • 5 medium Bramley apple, peeled, cored and finely sliced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 140g golden caster sugar
  • ¼ tsp each ground cinnamon, nutmeg and allspice
  • 1 egg beaten with a splash of milk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • vanilla ice cream or clotted cream, to serve

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside. If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.

  2. Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.

  3. Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife around the pie’s edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.

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Comments (23)

FeeBee67's picture
0

Yuk! I hope someone can tell me what went wrong - I followed this recipe exactly and after 45 minutes, took out a fabulous looking pie from the oven. But when I cut into it around 90 minutes later, half-cooked slices of apple were floating in at least half a teacup full of dirty-dishwater coloured juice.
Apart from the lid which we've just eaten with cream(!), the whole lot went into the bin.
Really a shame and I have no idea how I got it so wrong!

bowdenei's picture

I also live in the US and really want to make this pie using regular apples, however I normally make my own pastry and can't buy an all butter short crust pastry, but I would like a suggestion on a good short crust pastry recipe for this pie. Thanks

hbullen's picture

Can't wait to make this. I don't own a microwave these days, so I'll just be soaking my raisins in the brandy beforehand, the old fashioned way!

britkk5's picture
5

I cannot get Bramley apples where I live in America, so used regular eating apples. The pie still turned out wonderfully! I made one for my husband's workplace.. A collegue, an ex-restrauteur, said it was the best apple pie he had ever tasted. He tells everyone about it and keeps begging my husband to have me make another one (2 years after making it). He covets the recipe, but I won't tell him where to find it!!

sarahpoole's picture
4

The flavour of the apples was lovely but I made this and froze it uncooked as it said, then defrosted it and cooked it, pastry was soggy! should i have cooked it from frozen? any tips on how else i can make this ahead would be appreciated?

calabonzo's picture

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.

keren333's picture

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!!)

Tiffany1983's picture
5

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!

gazelle7's picture

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.

martinglov's picture
5

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

tedkeen's picture
5

My family loved it!

hattie_hughes's picture

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

sandalwood23's picture
5

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.

kaffycake's picture

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

dkurpershoek's picture

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!

nanajan's picture
5

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

Frantic Flapjack's picture
3

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.

franceswilliams2's picture
5

fantastic. recipe worked at treat.

angela_lpe's picture
5

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.

teresahall's picture

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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