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Deep filled bramley apple pie.

Deep-filled Bramley Apple Pie

Course Dessert
Cuisine American, English


  • 500 g plain flour
  • 250 g chilled butter diced
  • 100 g sultanas I didn't put these in because I have a sultana hater ;- )
  • 150 g golden caster sugar plus extra for sprinkling
  • zest and juice of 1 lemon
  • 600 g bramley apples
  • 2 red eating apples
  • 1 tsp ground mixed spice
  • 3 tbsps plain flour
  • milk for brushing


  • Sift flour and place in a food processor. Add the diced butter and whizz to form crumbs. Add 4-5 tbsps cold water and pulse to form a firm pastry. Remove from the bowl, roll into a ball, wrap in clingfilm and chill for half an hour.
  • Place the sultanas (if you're using them), sugar and lemon zest into a large bowl. Peel, core and thinly slice the apples, adding them to the bowl as each one is done. Sprinkle over the spice and the flour.
  • Preheat the oven to 200°C, 390°F. Roll out two thirds of the pastry and use to line a 23-24cm pie dish, leaving any excess pastry to overhang the edge. Spoon the apple mixture into the dish and dampen the edge of the pastry along the rim with milk.
  • Roll the remaining pastry into a circle large enough to cover the filling and lay on top of the pie. Using a sharp knife, trim the excess pastry away and crimp the edges to seal. Brush the pie with milk and sprinkle with a little sugar. Make a slit or two in the top and bake for 35-40 minutes until golden brown. Leave to cool for at least 45 minutes before slicing and serving with cream or custard.