It’s Bramley Apple Week. Sweet! (or savoury)

Today marks the beginning of Bramley Apple Week.

To celebrate I’ve picked out two recipes that perfectly demonstrate the versatility and all-round awesomeness of the brilliant Bramley – and I’ve also put together a Bramley Bundle Deal

Picking just two recipes was harder than I thought. Do I go for a delicious turnover, a classic apple sauce perhaps, what about apple crumble, apple muffin, apple chutney, apple salad, apple Danish…

Then the team got tired of me talking about Bramley recipes and I had to choose. I went for one sweet and one savoury, so if you like apples you’ll love these recipes.


Valentine Warner’s Bramley Apple and Ginger Pie is delicious and only takes about an hour to make. Perfect for Bramley Apple Week!

Preparation time: 20-25mins
Cooking time: 40mins
Serves: 4

1 packet of ready-made sweet pastry or shortcrust pastry; 4 large Bramley apples, peeled, cored and roughly chopped; 30g butter, optional; 2 thumb-sized pieces of fresh ginger, peeled and grated finely; 6 balls of stem ginger, roughly chopped; Stem ginger syrup from jar; ½ tbsp fresh lemon thyme leaves, finely chopped (thyme will also work); 3 egg yolks; 1 whole egg; 2 tsp fennel seeds; Golden caster sugar, optional

1. Pre-heat the oven to 220°C/ 200°C fan/ Gas Mark 7.
2. Put the apples in a pan with all of the stem ginger syrup, butter and the finely chopped thyme leaves.
3. Grate the fresh ginger finely then pick it up squeeze all the juice into the pan and discard the pulp.
4. Bring the apples to a simmer and put a lid on the pan. Poach until tender. Remove lid and rapidly simmer until all obvious wateriness has evaporated. Allow the mixture to cool then beat in the egg yolks.
5. Stir in the stem ginger.
6. Lightly flour the work surface and then roll out the pastry only a little thicker than a £1 coin. When at the desired thickness scatter the fennel seeds over the pastry and lightly roll them into it.
7. Cut a few long strips of pastry from around the outside and arrange them around the rim of a small/medium pie dish. Spoon the apple mixture into the dish and put a pie bird in the middle. Lay the pastry over the top making a small incision to let the birds head through. Trim around the side of the dish and crimp the border and pastry lid together.
8. Beat the remaining egg well and brush the top of the pie all over with egg wash then scatter liberally with the caster sugar.
9. Bake until the pastry is golden brown, for approximately 25-35 minutes.


I love this Bramley and Goat’s Cheese Tart. The apple gives it a lovely twist and it’s great for a light lunch or as a vegetarian dinner option.

Preparation time: 10mins
Cooking time: 40mins
Serves: 4

500g block ready-made shortcrust pastry; 1 tablespoon olive oil;1 large red onion; 1 red pepper, de-seeded and sliced thinly; 2 cloves garlic, crushed; 300g Bramley apples, peeled, cored and diced; 4 sprigs thyme, plus extra to garnish; 150g goats cheese with rind, sliced into 8 rings; 1 handful salad leaves, to serve

1. Turn the oven to fan 180C/conventional 200C/gas 6. Cut the pastry into 4 and roll each into a round to fit 4 x 10cm fluted tart tins. Press into the tins and trim the edges. Bake in the oven for 15 minutes until just golden and the pastry is set.
2. Spoon the mixture into the pastry cases, top with the goats cheese slices and bake for 15 minutes until the cheese is bubbling and the apple soft. Serve warm with some salad leaves.

So, which one are you going to try? Sweet or savoury?

Whichever one you go for this week, don’t forget to take advantage of our bundle offer – it’s the easiest way to save on Bramley apples, pastry & caster sugar.

Thanks and enjoy


Apple expert (Fruit buyer)

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