Recipe: Individual bramley apple pies

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Makes: 12

Prep time: 45 minutes

Cooking time: 40 minutes

Sweet pastry

  • 250g caster sugar
  • 250g butter, room temperature
  • 2 medium free range eggs
  • dash vanilla essence
  • 500g plain flour

Bramley apple filling

  • 5 large Bramley apples, peel & chopped (900g)
  • 40g butter
  • 30g caster sugar
  • 100ml water


  • Egg wash, 1 medium egg whisked
  • 50g granulated brown sugar

Cinnamon cream

  • 300ml single cream
  • Half tsp ground cinnamon


  • To make the Bramley Apple filling, peel, core & dice the Bramley apples and pop into a large pot.
  • To this add the butter, sugar and water and place over a medium/low heat and cook for 8-10 minutes until you have a beautiful fluffy Bramley apple puree.
  • For the sweet pastry, mix the butter & sugar together until pale.
  • To this, gradually add the eggs and vanilla, mix.
  • Add in the flour and combine until a soft dough is reached.
  • Wrap & chill the pastry for 30 minutes.
  • Butter & flour a 12 pan cupcake tin.
  • Roll the rested pastry on a floured work surface to a thickness of half a cm. Cut out 12 x 10cm discs for the base and 12 x 7cm discs for the top.
  • Line each muffin tin insert with the larger disc ensuring there are no holes or cracks.
  • Chill for 15 minutes.
  • Once rested, spoon the Bramley apple puree filling into the lined cases, egg wash the edge of the pastry and pop the smaller disc on top.
  • Pinch the edges of the pastry to seal and chill for another 15 minutes.
  • Preheat your oven to 180C / 160C fan / 350F / Gas 4.
  • Egg wash the top of each pie, sprinkle on some brown sugar and make a small incision on top to let the steam out while baking.
  • Bake for 35/40 minutes until golden brown.
  • Once baked, allow to rest in the tins for 20 minutes before removing.
  • You may need to run a knife around the edges to help you pop them out.
  • For the cinnamon cream, simply whip the cream and cinnamon until thick.
  • Serve the Bramley apple pies with a big dollop of cinnamon cream and enjoy.

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