Buttery shortcrust pastry and a sweet, stewed apple filling are the iconic duo that form the humble apple pie. Renowned as something of a national delicacy made with the exclusive British Bramley apple variety , this pudding is a go-to for many. This simple recipe is loved by BBC Good Food fans with 281 glowing reviews commenting on how easy the pastry is to make and the "delicious" flavour.
Shared by the Good Food recipe team, described the pie as a "classic" and "traditional dish" that has simplicity at its core. Perfect after a Sunday roast , why not try your hand at making it this weekend? Bramley apple pie recipe For the filling 1kg Bramley apples 140g golden caster sugar 1⁄2 tsp cinnamon Three tbsp flour 225g butter, room temperature 50g golden caster sugar, plus extra Two eggs 350g plain flour, preferably organic Softly whipped cream, to serve First, create a single layer of paper towels on a large baking sheet then quarter, core, peel and slice the apples to about 5mm thick and lay evenly on the baking sheet. Put a second layer of paper towels on top and set the sliced apples aside while you make and chill the pastry.
For flaky pastry, start by beating the butter and sugar in a large bowl until just mixed. Now break in one whole egg and a yolk but save the separated white for later - this will be used to glaze the pastry. Beat the egg and yolk with the other pastry ingredients for just under one minute - it should look scrambled.
Slowly work in the flour with a wood.