by The Hairy Bikers

The Hairy Bikers' Bramley apple pie recipe will help you perfect your pastry. A deep pie dish is essential for fitting in as many hot, fluffy apples as you can. Serve with vanilla ice cream.

Cakes and baking

Buyer's guide

Bramley’s are sold throughout the year, but are harvested in mid-October. They become sweeter with storage.


Bramley’s contain a high level of pectin, so set easily and make excellent jellies, fruit cheeses, chutneys and mincemeat. Use when cooking with fruit that’s lower in pectin such as in rowanberries or rosehips to help them set. Bramley’s thick skins also mean they bake well. Core and stuff with dried fruit, spiced cinnamon butter or a frangipane mixture.

Once cooked, Bramley’s quickly break down, so use them in puréed dishes such as apple sauce, apple Charlotte, ice cream and mousse. Bake with raspberries, blackberries, quince or pear, or flavour with cloves or cinnamon. Alternatively, use their acidity to cut through the sweetness of root vegetable soups made with beetroot, carrot or parsnip; or lighten a sausage meat stuffing for roast goose or turkey by mixing in their roughly grated flesh.