Method

1. Preheat your oven to 180°C

2. Mix the plain flour and sugar together

3. Cut the butter into cubes or small pieces and add to
the flour mixture

4. Rub together by hand or in mixer turned down low

5. Add some water to form a dough (not too much as you don’t want the pastry wet or sticky)

6. Divide the pastry into two (one for the top and one for the bottom)

7. Flour your rolling pin and roll out half of the pastry onto a floured bench or baking board into a circular
shape

8. Grease your pie dish and coat with flour and place the rolled piece of pastry inside

9. Cut off the overlapping pastry with a knife

10. Slice the Bramley Apples into your pie dish (adding some sugar to each layer) and layer it high (thin slices
are best and take less time to cook)

11. Moisten the edges of your pastry with a damp pastry brush to help the top layer of pasty stick

12. Roll out the other half of your pastry and place on top of your sliced apples

13. Cut off the overlapping pastry with a knife

14. Press with your finger tips or use a fork to seal the top and bottom pastry layers together

15. Fork the top of the pastry all over to allow the steam to escape

16. I always like to make leaf shapes with the remaining pastry and place on top of your pie.

17. Place apple pie in oven and cook for approx. 40-45 minutes (until golden brown on top). Turn oven down
to 160°C

18. Remove from oven allow to cool and then sprinkle some sugar on the top

19. Have the teapot on the boil and enjoy a slice of hot apple pie straight from the oven. The juices escaping
from the Bramley Apples are delicious