Monday, 10 June 2013

Bramley Apple Pie

Bramley Apple Pie

Bramley Apple Pie is simple comfort food that never fails to impress, its relatively quick to make with basic ingredients. Bramley apples usually eaten cooked due to their sourness are ideal for apple pie. To take the sourness away add some caster sugar with a touch of cinnamon. Once you bake your Bramley Apple Pie the apples will take on a lighter fluffier texture. When you peel and core your bramley apples you should add caster sugar and if you like ground mixed spices. Sometimes people sprinkle the apples with lemon juice to prevent discoloring but if you're quick enough you won't need this. I prefer not to overdo it with the sugar as i like the sharp sour taste. What's really nice with this Bramley Apple Pie is a nice big dollop of double cream or vanilla ice cream. My mouth is still watering as I eat a slice of this gorgeous Bramley Apple Pie. You will need 4 large Bramley apples, so pack the sliced pieces into the lined baking dish.

Bramley apple pie recipe and method


1 x 10" Fluted pie tin with loose bottom

3 to 4 Bramley cooking apples depending on the size of your pie dish or tin

200 grams caster sugar

3 teaspoons ground cinnamon

about 700 grams sweet pastry

a rolling pin ... oh yes!

Preheated oven @ 180ºC / 350ºF / Gas Mark 4 for 45 minutes

Make your sweet pastry, i used around 400 grams plain flour, 250 grams cake margarine and 100 grams of sugar which gave me around 700 grams of sweet pastry. Core and peel 4 Bramley apples and slice to around 5mm pieces, toss in 200 grams caster sugar and 3 teaspoons of cinnamon. Line your fluted pie tin with sweet pastry and prick several times with a fork, now lay your sliced bramley apples evenly on the surface. Lastly roll out your pie top and lay over pressing down around the edges to cut away the excess pastry. Cut two slits to allow the steam to escape and finish with any scoring design you wish. Brush the top of the pie with water and sprinkle some fine caster sugar over the top, this will give the topping a nice crunchy bite.  Chuck it in the oven and bake @ 180 C for around 45 minutes. Once baked allow to cool for 15 minutes then carefully remove the outer flute ring leaving the pie to cool on the flute pie tin base for another hour.







Bramley apple pie

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