Bramley Apple Sauce Food

APPLE SAUCE

Apple sauce image

This simple, tangy apple sauce takes no time to make and freezes brilliantly. Fantastic with roast pork, but also great on pancakes or latkes.

Provided by BBC Food

Categories Other

Yield Serves 8-10

Number Of Ingredients 5

Ingredients

225g/8oz cooking apples, peeled, cored and chopped
½ lemon, zest only
2 tbsp water
15g/½oz butter
1 tsp caster sugar

Steps:

Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.
Take off the heat and beat in the butter and the sugar. Cool.

DEEP-FILLED BRAMLEY APPLE PIE

Deep-filled Bramley apple pie image

Warm apple pie is a seasonal delight. This hearty version will happily feed a crowd

Provided by Barney Desmazery

Categories Dessert, Dinner, Lunch

Time 1h10m

Number Of Ingredients 9

Ingredients

200g sultana
5 tbsp brandy
plain flour for dusting
750g (2 x 375g packs) of all-butter shortcrust pastry
5 medium Bramley apples , peeled, cored and finely sliced
140g golden caster sugar
¼ tsp each ground cinnamon, nutmeg and allspice
1 egg beaten with a splash of milk
vanilla ice cream or clotted cream, to serve

Steps:

Heat oven to 200C/fan 180C/gas 6. Tip the sultanas into a bowl with the brandy, microwave on high until warm and plump, then set aside. If the pastry is in two blocks, squish it together, then cut off a third and set aside. Roll out the rest of the pastry into a large circle, about the thickness of a £1 coin. Use it to line a 23cm shallow springform cake tin, making sure that it overhangs the rim all the way round. place in the fridge.
Tip the apples into the bowl with the sultanas, all but 2 tbsp of the sugar and the spices. Toss everything well to coat the apple. Roll out the rest of the pastry, then cut into a circle, using the base of the tin as a guide. Using your fingers, arrange the apple slices in the cake tin. Cover the apples with the circle of pastry and tuck down the sides. Brush the lid with egg, then fold back and pinch the overhang to seal. Brush the top generously with egg, then pierce 2 slits in the top and scatter on the remaining sugar.
Bake for 30-35 mins until golden. Leave to cool in its tin for a good hour, until the bottom is cool enough to touch. Run a knife around the pie's edge, then open the side of the tin and remove the pie. Serve sliced with ice cream or clotted cream.

Nutrition Facts : Calories 646 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

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