It’s hard to resist a hearty serving of warm apple pie on a cold evening. Treat yourself with our super simple bramley apple pie recipe
Serves 10-12
- Plain flour 225g
- Icing sugar 1 tsp
- Sea salt a pinch
- Unsalted butter 140g, cold, roughly cubed
- Egg 1 large, yolk and white separated, white lightly whisked
- Water 3 tbsp, ice cold
- Bramley apples 6-8 large
- Unrefined castor sugar 160g, plus extra to sprinkle
- Pre-heat the oven to 180°c/gas 4.
- For the pastry: whizz the flour, icing sugar and a pinch of sea salt together for a few seconds in a food processor, then add the butter. Whizz for another few seconds, until it looks like coarse breadcrumbs.
- Whisk the egg yolk and 3 tbsp of ice cold water together and pour it into the flour mixture. Whizz until it collects into a ball. Wrap in clingfilm and chill for 1 hour.
- Later, take out the pastry, allow to warm slightly and roll it out to a few millimeters thickness. Upturn the pie dish onto the centre of the pastry and use it as a template – adding an extra inch all the way round – and cut out the top crust. From the remnants of the pastry, cut out a 5cm thick strip. Arrange this strip of pastry so it covers the whole rim of the dish and press into place. Put the 2 pie raisers in the middle of the dish.
- Quarter, core and peel the apples, then cut into chunky slices. Layer the slices with generous sprinkles of sugar between, until they form a big heap around the pie raisers. Brush the pastry rim with cold water, then cover with the top crust. Pinch the pastry rim and crust together, crimping to make a tight seal.
- Make a few slashes in the top crust, then put the pie in the fridge to rest for at least 30 minutes.
- Before baking, brush the top crust with the egg white, and then sprinkle with castor sugar. Bake for about 45 minutes, or until the crust is golden brown. Serve warm.
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You will need
- Plain flour 225g
- Icing sugar 1 tsp
- Sea salt a pinch
- Unsalted butter 140g, cold, roughly cubed
- Egg 1 large, yolk and white separated, white lightly whisked
- Water 3 tbsp, ice cold
- Bramley apples 6-8 large
- Unrefined castor sugar 160g, plus extra to sprinkle
Method
- Pre-heat the oven to 180°c/gas 4.
- For the pastry: whizz the flour, icing sugar and a pinch of sea salt together for a few seconds in a food processor, then add the butter. Whizz for another few seconds, until it looks like coarse breadcrumbs.
- Whisk the egg yolk and 3 tbsp of ice cold water together and pour it into the flour mixture. Whizz until it collects into a ball. Wrap in clingfilm and chill for 1 hour.
- Later, take out the pastry, allow to warm slightly and roll it out to a few millimeters thickness. Upturn the pie dish onto the centre of the pastry and use it as a template – adding an extra inch all the way round – and cut out the top crust. From the remnants of the pastry, cut out a 5cm thick strip. Arrange this strip of pastry so it covers the whole rim of the dish and press into place. Put the 2 pie raisers in the middle of the dish.
- Quarter, core and peel the apples, then cut into chunky slices. Layer the slices with generous sprinkles of sugar between, until they form a big heap around the pie raisers. Brush the pastry rim with cold water, then cover with the top crust. Pinch the pastry rim and crust together, crimping to make a tight seal.
- Make a few slashes in the top crust, then put the pie in the fridge to rest for at least 30 minutes.
- Before baking, brush the top crust with the egg white, and then sprinkle with castor sugar. Bake for about 45 minutes, or until the crust is golden brown. Serve warm.
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