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Bramley Apple Pie

How to Make a Bramley Apple Pie

Autumn’s here, so those dark, chilly nights just are around the corner... but have no fear – the Bramley Apple Pie is here! It’s time to warm your cockles with crisp pastry encasing a soft, sweet apple filling, doused in cream or your favourite custard. Whatever your method of eating it, we can all agree that nothing beats family gathered around the table, ready to tuck into a hot apple pie.


  • 1 tsp of Mixed Spice
  • 25g of Butter
  • 1 tbsp of Plain White Flour
  • 675g of Bramley apples
  • 75g - 100g of Soft Brown Sugar
  • Grated Rind and Juice of 1 Orange
  • 1-2 tsp of Caster Sugar
  • 175g of Prepared Shortcrust Pastry


  • Peeler
  • Apple Corer
  • Mixing Bowl
  • Grater
  • Juicer
  • 1.2 Litre Deep Pie Dish
  • Rolling Pin
  • Knife
  • Pastry Brush

METHOD 1: Traditional Bramley Apple Pie

  1. Preheat your oven to 200°C (180°C fan or gas mark 6). Core and peel your apples, then cut them into thick slices and set aside.
  2. In a bowl, mix together the grated rind of one orange with sugar, flour and mixed spice.
  3. In a deep pie dish, place a third of the prepared apples in the base and sprinkle with half of the sugar and spice mixture. Cover with half of the remaining apple slices and sprinkle the other half of the sugar mixture over. Then, arrange the final apple slices and pour over the orange juice.
  4. Chop up the butter and dot small chunks of it over the apples. Roll out your pastry to an oblong shape, about 4cm larger than the pie dish. Cut out a 1.25cm strip.
  5. Dampen along the edge of your pie dish with a little bit of water and place the strip of pastry along the edge. Dampen the edges of the rolled out pastry and position them onto the prepared dish. Press together to seal the edges – you can use the back of a knife to flake the edges together.
  6. Brush over the top of the pie with a little water, and then sprinkle over caster sugar. Place the pie into the oven and bake for 15 minutes. Reduce the temperature of the oven to 180°C (160°C fan or gas mark 4) and continue to cook for about 30 minutes. Your pastry should be golden brown in appearance. Sprinkle over a touch more sugar, if desired, and serve with custard, ice cream or pouring cream – however you like it!
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