bramley apple pie
Basic ingredients for bramley apple pie
- Pie Dough:2 ½ cups all-purpose flour
- One Tbsp sugar
- One tsp salt
- Three Tbsp vegetable oil
- One cup cool unsalted butter, cut into pieces (does not have to be ice cold)
- ¼ cup cool water
- Two tsp white vinegar or lemon juice
- Pie Filling: Six cups peeled and sliced mixed apples, (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland, or others) – about five medium apples
- One Tbsp fresh lemon juice
- Half cup granulated sugar
- 1/3 cup packed light brown sugar
- One tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- One recipe Double Crust Fruit Pie Dough
- Two Tbsp rolled oats
- Two Tbsp unsalted butter
- One egg mixed with two Tbsp water, for brushing
- sugar and cinnamon, for sprinkling
How to make bramley apple pie
- Mix the flour, sugar, and salt. Blend in the oil using a pastry cutter or electric beaters. Continue to blend until the flour is evenly crumbly.
- Now Cut in the butter until it is crumbly and coarse, but still retains small bits of butter. After this, Mix the vinegar or lemon juice with the water. Add the mixture to the flour mixture and mix until it comes together. Wrap the dough in a disk and let it rest for at least one hour.
- Preheat the oven to 400 F (205 C).
- Mix the lemon juice and the sliced apples. Heat half the apples in a saucepan or saute pan over medium heat until the juices have evaporated and the apples are softened for approximately 10 minutes.
- Use a slotted spoon to remove the apples from the pan and mix them with the uncooked ones. Let cool.
- Mix the brown sugar, granulated sugar, and cinnamon in a separate bowl. Stir this mixture into the apples, and then set it aside.
- The dough should be taken out of the refrigerator 15-30 minutes before you start rolling. Now Roll out the dough onto a lightly floured surface. Dust a 9-inch pie pan with flour. Line the plate with the pastry.
- The oats will absorb any juices from the bottom of your shell. Spread the apple filling in the shell. Dot the butter with it. The remaining dough should be rolled out to the same thickness as the apples. Now Cut off any excess dough. Now pinch the edges together to create a fluted edge. The egg wash can be used to brush the pastry. After this, add a little cinnamon and sugar to the mixture and sprinkle it generously. To allow steam to escape, use scissors to cut the top crust.
- After this, Bake the pie for 10 minutes at 400 F (205 C) on a parchment-lined baking sheet. Now Bake the pie for ten minutes at 400 F (205 C). Reduce the oven temperature down to 375 F (190 C) and bake another 40 to 50 minutes until the crust is golden brown. Now Allow the pie to cool for at least two hours before cutting and serving.