This classic Bramley apple pie is a favourite in our household in the autumn. Gently spice apples are encased in a light and crumbly pastry - delicious. Serve warm with vanilla ice cream.
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1kg Bramley apples - cored, peeled and cubed
the juice of 1 lemon
140g soft brown sugar
1 teaspoon ground cinnamon
1 packet shortcrust pastry
1 egg, lightly beaten
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 220 C / Gas 7. Grease a 23cm pie dish.
In a saucepan over a medium heat, combine the apples, lemon juice, sugar and cinnamon and simmer very gently for 30 minutes until the apples are soft, yet still maintain some of their shape. Remove from the heat, but keep warm.
Roll out the pastry until you have enough to cut out both the base and the lid of the pie. Use the dish to help you and cut out the base. Line the dish with the pastry by pressing gently into the base and sides. Spoon the apple filling into the prepared dish then lay the pastry lid on top, sealing the edges. Brush the pie with the beaten egg.
Bake in the preheated oven for 30 to 35 minutes until the pastry is golden brown. Remove from the oven and serve warm.