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 (25)

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

anna-banana's picture
5

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.

elaines's picture
5

Perfect for Sunday lunch

bev0199's picture

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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