Deep-filled Bramley apple pie
- Preparation and cooking time
- More effort
- 200g sultana
- 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
- STEP 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.
- STEP 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.
- STEP 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.