Bramley apple pie

Make the most of a traditional British cooking apple with Paul Hollywood's recipe for a luxury fruit pie
By Paul Hollywood
Bramley apple pie
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes plus soaking and resting
  • Effort: medium



  • 1.4 g Bramley apples, peeled, sliced and cored
  • 1 splashes Sourz apple liqueur
  • 3 lemons, juice
  • 375 g strong bread flour
  • 250 g caster sugar
  • 125 g butter
  • 1 medium egg, lightly beaten
  • 100 g ground almonds
  • 1 handfuls sultanas
  • 1 pinches cinnamon

For the topping

  • 1 eggs, beaten
  • 2 tsp caster sugar


1. Soak the sliced apples in the apple liquer and lemon juice for 2 hours. 2. In a bowl, mix together the flour and sugar. Rub in the butter until absorbed, then mix in the egg and then the almonds until it comes together to form a pastry ball.  Cover and chill for 1 hour. 3. Preheat the oven to 200ºC/gas 6. 4. Roll out two-thirds of the pastry and use it to line a 20cm pie tin. 5. Fill the pastry case with the soaked apples and the sultanas. Sprinkle with cinnamon. 6. Roll out the remaining pastry for the lid, cover the pie and crimp the edges together. 7. Brush with the egg wash and sprinkle with the sugar. 8. Bake for 25 minutes until golden brown.

Rate This Recipe