Description
A classic British dessert, Mary Berry’s Bramley Apple Pie combines a flaky, buttery shortcrust pastry with tart Bramley apples, infused with cinnamon and lemon for a perfectly balanced flavor. This recipe pays homage to traditional British baking, elevating it with Mary Berry’s signature touch of quality ingredients and precise technique. Whether served warm with cream or cooled with a scoop of vanilla ice cream, this pie offers comforting nostalgia in every bite.
Ingredients
Scale
For the Pastry:
- 225g (8 oz) plain flour, sifted
- 125g (4.5 oz) cold unsalted butter, cubed
- 1 tbsp caster sugar (optional)
- 1–2 tbsp cold water (as needed)
- Pinch of salt
For the Filling:
- 4 large Bramley apples, peeled, cored, sliced
- 50g (1/4 cup) caster sugar
- 1 tsp ground cinnamon (optional)
- 1 tbsp lemon juice
- 1 tbsp plain flour (to thicken)
- 1 beaten egg (for glazing)
Instructions
- Prepare the Pastry
Mix flour, sugar, and salt in a large bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs. Add cold water gradually until the dough just comes together. Form into a disc, wrap in cling film, and chill for 30 minutes. - Roll Out the Pastry
Preheat oven to 200°C (390°F). Roll out the chilled pastry on a floured surface to fit a 9-inch pie dish. Carefully transfer, pressing into the edges. Trim excess. - Prepare the Apple Filling
Toss sliced apples with lemon juice, sugar, cinnamon, and flour until evenly coated. - Assemble the Pie
Pour the apple mixture into the pastry-lined dish. Roll out the remaining pastry and place over the filling. Seal and crimp the edges. Cut small slits on top to allow steam escape. - Glaze and Bake
Brush the top with beaten egg. Bake on a baking sheet for 40-45 minutes until golden and crisp. - Cool and Serve
Let the pie cool slightly before slicing. Serve warm with cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Calories: 320 kcal