Apple Pie

Bramley apples are on special offer in the supermarket this week, you know the one, where ‘every little helps’ 😉

If that’s not an excuse to make an apple pie, I don’t know what is.

I always feel a little nostalgic when I make an apple pie, it was a regular thing in our house, Saturday was ‘Baking Day’, though in reality I think my mother baked something everyday, whether it was scones, buns or brown bread, the cake tin was never empty and the kettle was always on.

 ImageEverybody who called to our house had the obligatory cup of tea and a treat from the tin, a slice of tea brack, a scone or more often than not a slice of apple tart.

I loved Saturdays, I always got to help out, of course as I hit my teenage years I would rather stay in bed, sometimes rising to watch whatever music show was on tv mid morning but my mother would always call me into the kitchen to make the pastry for the apple tarts, she used to say I did it better, I’m pretty sure it was an excuse to spend time with me, of course I didn’t realise it at the time.

I’m pretty sure I will probably do something similar with my own children too, they will obviously, always do things better…………ssshhhhh 😉


For the Pastry base:

170g Plain Flour
55g Icing Sugar
110g Butter, chilled and cubed
1 large Egg Yolk

For the filling:

5 Bramley Apples, peeled & dicedImage
3 tbsp’s Caster Sugar
½ tsp Ground Cinnamon
½ tsp Ground Cloves

For the Crumble topping:

175g Plain Flour
115g Soft Brown Sugar
115g Butter, cubed
30g Almonds or whichever nut you prefer (optional)


Preheat oven to 170 C Grease a 10” tart tin.

Put the pastry ingredients into a bowl and work them between your fingers, until the mixture has developed a crumb like appearance

Add the egg yolk and bring the mixture together until you have a ball of pastry, wrap this in cling film and refrigerate for 1 hour

Put the chopped apples into a saucepan. Mix the sugar, cloves and cinnamon together and add to the apples, then add 3 tablespoons of water.

Place them over a medium heat for approximately 10 minutes, at which point you should have a mixture of lumpy and mushy apples.

To make the crumble topping, as for the pastry, add all of the ingredients to a bowl and make a crumb like mixture, then set aside.

Roll out the pastry on a lightly floured surface and line your tart tin with it, trimming away any excess pastry.

Add the stewed apple and then top with the crumble mixture. Bake in the oven for 30 minutes


Delicious served with a scoop of ice cream or some freshly whipped cream.

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