A classic Bramley apple pie is a true seasonal delight and best enjoyed warm with custard or cream. Simplicity is key in this comforting and traditional family pudding. Don’t forget to pick up your Bramley apples from our Greengrocers.
Ready in: 75 minutes
5 tbsp brandy
Plain flour, for dusting
2 x 375g pack of shortcrust pastry
5 medium-sized Bramley apples, peeled, cored and finely sliced
140g golden caster sugar
¼ tsp ground cinnamon, nutmeg and allspice
1 egg, beaten with a splash of milk
1. Heat the oven to 200C. Tip the sultanas into a large microwaveable bowl and cover with the brandy. Heat in the microwave on high until warm and plump, then set aside for later. Combine both packs of pastry together and cut a third off, setting it aside. Roll the larger portion of pastry into a circle, about the thickness of a £1 coin. Use this to line a 23cm round tin, ensuring it overhangs the rim all the way around. Place in the fridge.
2. Tip the apples into the bowl with the sultanas, along with the spices and all but 2 tbsp sugar. Toss everything together to coat the apples.
3. Roll out the remaining pastry and cut into a circle, using the base of the tin as a guide. Use your hands to arrange the apple slices into the tin. Cover with the pastry lid, tucking down the sides as you go. Brush with egg, then fold back and pinch the overhang to seal. Brush the whole top again generously with the egg and pierce 2 slits in the top and scatter on the remaining sugar.
4. Bake in the oven for 30-35 minutes until golden. Slice and enjoy warm with your choice of cream, ice cream or custard.