Deep-filled Bramley apple pie

Deep-filled Bramley apple pie

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(16 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

  • uncooked

Nutrition: per serving

  • kcal646
  • fat27g
  • saturates11g
  • carbs93g
  • sugars48g
  • fibre4g
  • protein8g
  • salt1g
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  • 200g sultana
  • 5 tbsp brandy



    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 apples, 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



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

  • vanilla ice cream or clotted cream, to serve


  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, questions and tips

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17th Dec, 2018
Watch out for Fuji apples. They will absolutely not bake or cook, in any form, they turn out tasteless and rubbery, though a decent fresh eating apple.
17th Jan, 2017
I've made this numerous times over the last few months. We have a Bramley apple tree in the garden and are always finding ways to use them up. Mine comes out looking exactly like the recipe and I have had absolutely no problem wither either filling or pastry. The former comes out still with a bit of shape to the apple but tender and the pastry is not at all soggy. Has become both a favourite for ordinary dessert and a very welcome dinner guest pudding too. Only variation is that I use a teaspoon of mixed spice instead of the spices mentioned. My shortcrust recipe? I have a Magimix food processor and the pastry takes less than 30 seconds. Put 8 ounces of plain flour in a food processor and 5 ounces of butter. Blitz to crumbs and add 4 tablespoons of water. Whizz until it binds together. Done. I make batches of pastry for the freezer - I do 4 at a time and freeze some. This recipe takes about a batch and a half.
10th Sep, 2016
I am inclined to agree with FeeBee67. I was concerned as soon as I read the 5tbs brandy ingredient, as it seemed to be a lot of liquid. I had a pie that looked wonderful when whole but in no way resembled the photo accompanying the recipe when cut. The base was soggy and there was a juicy ooze (not dissimilar to a normal apple pie). I cooked mine for 35 minutes at 180 degrees in a fan oven and the apple was cooked, but I had made certain to slice the apple very thinly Very disappointing if a solid 'cutting' pie in the style of American diners was hoped for.
13th Jul, 2014
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!
10th Sep, 2016
You are not wrong! See my comment
15th Jul, 2012
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
26th Feb, 2012
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!
17th Nov, 2011
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!!
24th Oct, 2011
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?
20th Oct, 2011
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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