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Bramley apple pie recipe

Bramley apple pie recipe

34 ratings

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  • Serves 6
  • 30 mins to prepare and 35 mins to cook, 10 mins to cool
  • 459 calories / serving
  • Freezable


For the dough

  • 375g plain flour
  • pinch of salt
  • 100g cold butter chopped
  • 3tbsp ice cold water
  • 30g caster sugar for dusting
  • Or: 1 x 375g pack ready rolled shortcrust pastry


  • 4 medium Bramley apples, peeled, cored and chopped
  • zest and juice of one lemon
  • 100g caster sugar
  • 1tsp ground mixed spice
  • 50g raisins or sultanas

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    6g 28%
  • Sugars

    40g 44%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 67.8g Protein 4.2g Fibre 5g


Preheat the oven to 180°C, Gas Mark 4.

For the pastry

  1. Add the salt to the flour. Either rub the cold butter into the flour with your finger tips in a bowl, or pulse flour and butter in the food processor, until it resembles fine breadcrumbs. Add 2 tbspn cold water and, with a table knife in the bowl, or using the food processor, mix in until it forms a ball. Add the other tbsp if it is not coming together. Tip out onto a flour surface and knead very gently until smooth. Do not over work. Wrap in cling film and put in the fridge for 10 minutes.
  2. Remove from fridge and roll out on a floured surface to a thickness of half a cm. Choose a pie dish with a flat rim about 1 cm wide. Place it top down onto the rolled out pastry, and cut around the outside about 1 cm larger than the pie dish, to create the pastry top. Do the same with the ready-made pastry if chosen. From the pastry trimmings, cut ribbons of pastry the same width as the pie dish rim, and long enough to fit all around the edge.

For the filling

  1. Tip peeled, cored and chopped apples with the lemon juice and zest into the pie dish. Dust over the sugar and spice, and add the raisins or sultanas, turning the filling to coat the apple pieces thoroughly with the other ingredients.

To assemble

  1. Wet the rim of the pie dish, and carefully arrange the ribbons of pastry all the way round, pressing gently into place. Wet the top of the pastry ribbons, and carefully lay the pastry top over the filling and ribbons. Trim off any overhanging pastry at the edges with a knife, and use a fork to press the pastry gently onto the wetted edge to form a seal. Make a couple of small holes in the pastry top with a knife to let out steam. Brush with a little water, and sprinkle over the caster sugar.
  2. Bake for 35 minutes until golden.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight. Loosely cover with foil and bake until dish is thoroughly heated through if wanting to serve warm.

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