Bramble and apple pie recipe

Bramble and Apple Pie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Bramble and Apple Pie recipe is a delightful twist on the classic apple pie, adding the tangy sweetness of brambles to create a mouthwatering dessert. This recipe has been passed down through generations, ensuring a perfect balance of flavors and a flaky crust that melts in your mouth. The combination of juicy apples and brambles creates a burst of fruity goodness with every bite. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is guaranteed to be a crowd-pleaser.

Keywords: Bramble, Apple Pie, Recipe, Dessert, Flaky Crust.

Bramble and apple pie recipe details

Bramble and apple pie recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

350 g	plain flour
¼ tsp	salt
80 g	hard vegetable fat (Trex or similar), cut into small pieces
80 g	butter, cold and diced
4 tbsp	ice cold water, water with a few ice cubes added
900 g	dessert apples, French Delicious, Gala, Granny Smith etc, peeled, cored and sliced
500 g	wild brambles, (400g minimum) washed and dried, (or blackberries)
100 g	light brown sugar, use up to 50g more if the brambles are quite tart
3 tbsp	milk, for the glaze
4 tbsp	caster sugar, for the glaze

Instructions

Preheat oven to Gas Mark 7, 210°C or 425°F. Use a high shelf position.

Sieve the flour into a bowl with the salt. Add the butter and vegetable fat and work together with a knife. When it starts to look crumbly, add the iced water and continue working the dough together with your fingertips. It may help to dip your hands into the remaining iced water to cool them down, as this helps prevent the heat of your fingers from melting the fats; but dry them before continuing. Rub the fats into the flour as quickly as possible. Add a little more water if needed to bring the dough together, but keep it to the absolute minimum. Tip out the pastry onto a work surface and cover lightly with flour. Pat down into a rough circle and wrap with cling film. Refrigerate for 30 minutes, or up to an hour.

Grease an 8 inch deep pie dish with butter and flour it lightly. Take a little less than 2/3 of the pastry and roll it out to a circle 1-2 inches (3-5cm) larger than the diameter of the pie dish. Centre over the dish and allow the dough to fall into place. Lightly press the dough down into the base and sides of the dish and onto the rim. Brush a little water around the rim of the pie base. Arrange some of the apple slices in a layer across the base. Add about 1/3 of the brambles and sprinkle some of the light brown sugar over the layer. Repeat with more apple slices, brambles and sugar until they are all used.

Roll out the remaining pastry to a circle a little larger than the pie dish, hopefully 3-4 mm thick. Centre the top over the dish and press the top and bottom together. Crinkle the edges together between thumb and two fingers and trim with a knife to even out, if necessary. Should you wish, you can roll out the trimmings and shape into leaves and arrange around the centre, as decoration. Brush the top of the pie with the milk and sprinkle the caster sugar over that as a glaze. Make a small steam hole in the centre of the top.

Place the pie dish on a baking tray and bake on a high shelf for 10 minutes. Reduce the heat to Gas Mark 5, 375°F, 190°C and continue to bake for another 30 minutes, until golden brown. Using a skewer, try to spear out a piece of apple through the steam hole to check that it is cooked; it should have some structure but be quite soft. If still hard, bake for another 5 minutes. Serve hot with vanilla ice cream, chilled fresh cream, or freshly made custard.

If preferred, for a shallow pie dish, reduce quantities of all FILLING ingredients to half of the specified amounts.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a