Deep-filled Bramley apple pie

Deep-filled Bramley apple pie

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(15 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 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
    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, questions and tips

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Tiffany1983's picture
Tiffany1983
24th Sep, 2011
5.05
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
23rd Sep, 2011
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
7th Nov, 2010
5.05
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
1st Nov, 2010
5.05
My family loved it!
hattie_hughes
20th Oct, 2010
bramley apples are just cooking apples :) you could use any large, sour apple
sandalwood23
14th Oct, 2010
5.05
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
12th Oct, 2010
im sure you can use any good apple, im going to use cooking apples..
dkurpershoek
6th Oct, 2010
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
18th Sep, 2010
5.05
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
23rd Feb, 2009
3.05
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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