The combination of buttery shortcrust pastry and a sweet, stewed apple filling is what makes the humble apple pie so iconic. This beloved dessert is considered a national treasure in Britain, often made with the exclusive Bramley apple variety. The simple recipe has earned rave reviews from BBC Good Food fans, who praise its ease and delicious flavor. The Good Food recipe team describes it as a classic, traditional dish that embodies simplicity. Perfect after a Sunday roast, why not try your hand at making this comforting classic this weekend?
Bramley Apple Pie Recipe
Filling:
* 1kg Bramley apples
* 140g golden caster sugar
* 1/2 tsp cinnamon
* 3 tbsp flour
Pastry:
* 225g butter, room temperature
* 50g golden caster sugar, plus extra
* 2 eggs
* 350g plain flour, preferably organic
* Softly whipped cream, to serve
Instructions:
1.
Prepare the Apples:
Start by laying a single layer of paper towels on a large baking sheet. Quarter, core, peel, and slice the apples to about 5mm thick. Arrange them evenly on the baking sheet, cover with another layer of paper towels, and set aside.2.
Make the Pastry:
While the apples are resting, beat the butter and sugar in a large bowl until just combined. Crack in one whole egg and a yolk, saving the separated egg white for later—this will be used to glaze the pastry. Beat the egg and yolk with the other pastry ingredients for just under one minute. The mixture should look scrambled. Slowly add the flour with a wooden spoon, measuring one-third at a time until it begins to clump. Finish gathering the dough together with your hands. Gently work the dough into a ball, wrap it in cling film, and chill in the fridge for 45 minutes.3.
Prepare the Filling:
While the pastry chills, mix the 140g sugar with the cinnamon and flour in a bowl large enough to hold the apples.4.
Assemble the Pie:
When the pastry has chilled for 45 minutes, preheat the oven to 190°C/fan 170°C/gas 5. Lightly beat the egg white with a fork in a bowl. Cut off one-third of the pastry and keep it wrapped while you roll out the remaining pastry. Use this to line a pie tin (20-22cm round and 4cm deep), leaving a slight overhang. Roll the remaining third of the pastry into a circle about 28cm in diameter. Pat the apples dry with kitchen paper and add them to the bowl with the cinnamon-sugar mixture. Gently mix with your hands and then pile the apples high into the pastry-lined tin. Brush a little water around the pastry rim and lay the pastry lid over the apples, pressing the edges together to seal. Trim the edge with a sharp knife and make five small slashes on top of the lid to allow steam to escape. If you want to freeze the pie for later, do so at this stage.5.
