BRAMLEY APPLE PIE WITH NUTMEG DOUBLE CREAM AND LANCASHIRE CRUMBLY CHEESEBy Lisa Goodwin-Allen
By Northcote's Cookery School, this delicious delicious apple pie is the perfect winter dessert served with nutmeg infused Estate Dairy double cream and a slice of Mrs Kirkham's Tasty Lancashire cheese.
About the Chef
Lisa is one of the most innovative and exciting chefs in the UK today. You can view more of her recipes here.
- For the pastry
- 225g Estate Dairy unsalted cultured butter, soft
- 50g Billington's golden caster sugar
- 1 Cacklebean egg
- 1 Cacklebean egg yolk
- 350g Wessex Mill plain flour
- For the filling
- 500g Bramley apples
- 70g Billington's golden caster sugar
- ¼ tsp cinnamon
- 1 Cacklebean egg, beaten for an egg wash
- To serve
- Grated Nutmeg
- Estate Dairy double cream
- Mrs Kirkham's Tasty Lancashire cheese
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- Beat the caster sugar and butter together until fluffy.
- Beat in the eggs until smooth, then fold in the flour.
- Leave to rest for a minimum of an hour.
- Peel, core and quarter your apples, then slice.
- Toss the sliced apples in the dry ingredients and leave to sit for around an hour.
- Pre-heat the oven to 190°C.
- Roll out ⅓ of the pastry and line the base of a pie tin.
- Strain off any liquid that has come out from the apples and then stuff them evenly into the base of the pie tin.
- Roll out the remaining ⅔ of the pastry and then egg wash the outer edge of your pie. Lay the pastry over the top of your pie, trim the edges to shape and crimp the edges with your fingers to seal.
- Make 5 small slices in the top of the pie lid, in a star pattern to allow steam out and to stop the pastry from going soggy. Egg wash and sprinkle with golden caster sugar.
- Bake for 25-30 minutes until golden.
- Serve with nutmeg infused double cream and a slice of Mrs Kirkham's Tasty Lancashire cheese for a delicious winter dessert.