Bramley apple pie is a traditional British dessert (Image: Getty)
Buttery shortcrust pastry and a sweet, stewed apple filling are the iconic duo that form the humble apple pie.
Renowned as something of a national delicacy made with the exclusive British , this pudding is a go-to for many.
This simple is loved by Good Food fans with 281 glowing reviews commenting on how easy the pastry is to make and the “delicious” flavour.
Shared by the Good Food team, described the pie as a “classic” and “traditional dish” that has simplicity at its core.
Perfect after , why not try your hand at making it this weekend?
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How to make ‘classic’ Bramley apple pie with ‘delicious’ shortcrust pastry – recipe (Image: Getty)
Bramley apple pie recipe
Ingredients
For the filling
- 1kg Bramley apples
- 140g golden caster sugar
- ½ tsp cinnamon
- Three tbsp flour
For the pastry
- 225g butter, room temperature
- 50g golden caster sugar, plus extra
- Two eggs
- 350g plain flour, preferably organic
- Softly whipped cream, to serve
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Method
First, create a single layer of paper towels on a large baking sheet then quarter, core, peel and slice the apples to about 5mm thick and lay evenly on the baking sheet.
Put a second layer of paper towels on top and set the sliced apples aside while you make and chill the pastry. For flaky pastry, start by beating the butter and sugar in a large bowl until just mixed.
Now break in one whole egg and a yolk but save the separated 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 – it should look scrambled.
Slowly work in the flour with a wooden spoon, measuring one-third at a time until it begins to clump up, then finish gathering it together with your hands.
Gently work the dough into a ball, wrap it in cling film, and chill in the fridge for 45 minutes. Meanwhile, make the filling.
Mix the 140g/5oz sugar, with the cinnamon and flour in a bowl that is large enough to hold the apples later on.
When the 45 minutes is up for the pastry, heat the oven to 190C/fan 170C/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 rest, and use this to line a pie tin (20-22cm round and 4cm deep), leaving a slight overhang.
Roll the remaining third into a circle about 28cm in diameter. Now prepare the apples by patting them dry with kitchen paper before tipping them into the bowl with the cinnamon-sugar mix.
Give a quick mix with your hands and immediately pile 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 little slashes on top of the lid for the steam to escape. If you want to freeze the pie to enjoy at a later date, do it at this stage.
Brush the pastry with the egg white and sprinkle with caster sugar. Bake for 40 to 45 minutes until golden, then remove and let the pastry sit for five to 10 minutes. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.