Bramley Apple Week

Bramley Apple Week

This week is Bramley Apple Week.  We all know Bramley Apples are best for cooking!

Bramley Apple Week – So what’s the difference between Cooking Apples and Eating Apples?

Eating Apples, have lower levels of acid and higher sugar content, giving them the sweet flavour that makes them delicious to eat – but also means they tend to lose their ‘appley’ flavour when cooked.

Bramley apples, are unique because they contain a higher acid content and lower sugar levels to produce a stronger, tangier tasting apple flavor that is retained producing a moist texture once cooked.

Did you know Bramley Apples are only grown in Britain?


We celebrated Bramley Apple Week by using the BBC Good Food’s Deep-Filled Bramley Apple Pie recipe:



  • 200g Sultanas
  • 5 tbsp Brandy
  • Plain Flour for Dusting
  • 750g (2 x 375g packs) of All-Butter Shortcrust Pastry
  • 5 Medium Bramley Apples, Peeled, Cored and Finely Sliced
  • 140g Golden Caster Sugar
  • ¼ tsp (each) Ground Cinnamon, Nutmeg and Allspice
  • 1 Egg, Beaten with a Splash of Milk
  • Vanilla Ice Cream, or Clotted Cream, to serve


  1. Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, and then set aside. If the pastry is in two blocks, squish it together, cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. Place in the fridge (Perfect Fridge Temperature is 5°C we use a DRF1 Fridge Thermometer to check ours!)
  2. Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
  3. Bake for 30-35 mins until golden and around 80°C (We recommend using a Comark Waterproof Pocketherm to check your pie temperature!) Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife

Sources: BBC Good Food