Don’t miss out and try the bramley apple pie
When you visit new places on your holidays, you always wonder what do the locals like to treat themselves with, what is the taste of the local cuisine. Sometimes it can be intimidating and you stick to the good old tried dishes. But luckily you have us at hand, so let us start sharing the sweet secrets of England and risk it with a Bramley apple pie.
England prides itself with apples and berries, and not surprisingly most of the delicious pies you will ever try when in the United Kingdom it will be with apples. The king among them all is the Bramley apple. It is famous for its tangy taste during cooking and when cooked its texture becomes wonderfully light, airy and moist. If you are in doubt about the Bramley apple pie, give a try to the apples and you will find an interesting combination.
How best to eat tip: Locals prefer to take their Bramley apple pie hot with a custard or a scoop of vanilla ice cream.
DID YOU KNOW:
The traditional Bramley apple pie filling has been granted protected status by the European Commission in 2015 after it was recognised as a uniquely British product.
Joining the likes of Stilton cheese, Melton Mowbray pork pies and Cornish pasties, Bramley apple pie filling – a mixture of apples, water and sugar – has been placed on the Traditional Specialities Guaranteed (TSG) list. The status prevents anyone from marketing any old pie as a “Bramley Apple Pie”, instead it has to follow the old English recipe.
how to make bramley pie
For the filling
- 5oz golden caster sugar, plus 1 tbsp for sprinkling
- 1 tsp ground cinnamon
- 2 tbsp cornflour
- 600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced
For the pastry
400g/14oz plain flour, plus extra rolling
2 tbsp caster sugar
1 lemon, zest only
250g/10oz cold butter, cut into cubes
1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze
If you are brave enough and decide to give it a try and prepare this treat at home, here is what you need to do step by step.
1. Preheat the oven to 200°C / 400°F, Gas Mark 6 / for 15 minutes before baking the pie.
2. Peel and core the apples and then cut into thick slices and reserve. Mix together the sugar, grated orange rind, mixed spice and flour.
3. Place 1/3 apple slices in the base of a 1.2 litre deep pie dish and sprinkle with 1/2 the sugar mixture. Cover with 1/2 the remaining apples and sugar then arrange the rest of the apples on top. Pour the orange juice over.
4. Cut the butter into small pieces and dot over the apples.
5. Roll the pasty out to an oblong on a lightly floured surface about 4cm larger than the pie dish.
6. Cut out a 1.25cm strip. Dampen edges of pie dish with a little water then place the thin strip on the pie dish edge. Dampen the pastry edge then place the pastry lid in position. Press edges firmly together and using the back of a knife flake the edges together. If liked, any pastry trimming can be used to decorate the top.
7. Brush the pastry with a little water and sprinkle with the caster sugar.
8. Bake in the preheated oven for 15 minutes then reduce oven temperature to 180°C / 350oF, Gas Mark 4 / and continue to cook for 30 minutes or until the pastry is golden brown. If you want to get a caramel crust, the pie can be sprinkled with a little more sugar after baking.
9. Serve warm with cream, custard or ice cream. Enjoy!
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