Bramley Apple Pie

Photo © Anne-Marie Minhall

Hello September my old friend.

Autumn? Not quite, however .. A friend at work has brought me some of the early Bramleys from the trees in his garden.

Crumble or pie?

I wanted to take him something of my kitchen apple baking adventure that would be transportable by bus & tube.

Pie, then.

500g All Butter Shortcrust Pastry Block

1kg Bramley Cooking Apples peeled, cored & sliced

30g Sultanas

100g Caster Sugar, plus a little extra for sprinkling

2 tsps Ground Cinnamon

2 tbsp Cornflour

1 tbsp Brandy

1 Free Range Egg beaten to glaze

Oven on 200ºC/180ºC/Gas 6

Soak the sultanas in a bowl with the brandy

Divide the pastry in half and roll out one to line a pie dish or flan case. Put pastry to chill whilst you prepare the apples

Have a bowl with water & lemon juice standing by so that as you peel, core & slice the apples you can place them into it to prevent browning

For the filling, mix the sugar, cinnamon & cornflour in a mixing bowl. Stir in the apples & sultanas (including the brandy)

Pile into the pastry base

Roll out the remaining pastry and cover the pie making sure you press the edges together to seal

Any leftover pastry? Well, you could make some little decorations for the top but I'm hopeless at that sort of thing

Crimp all around before glazing the top with the beaten egg & making a couple of holes in the centre of the pie before baking

Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes

Enjoy the wondrous aroma arriving in your kitchen

I'm taking slices of the pie into work tomorrow.

Hope they like it.

I’ve saved a little piece for me.

AMM