Deep-filled Bramley apple pie

Deep-filled Bramley apple pie

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(14 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Moderately easy

Servings

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
646
protein
8g
carbs
93g
fat
27g
saturates
11g
fibre
4g
sugar
48g
salt
1g

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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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.

Recipe from Good Food magazine, November 2007

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Comments

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anna-banana's picture
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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
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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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