Bramley Apple Shortcake

Here’s a delicious recipe I’ve been making for years inspired by Nigel Slater’s Kitchen Diaries. It’s the crust that makes it for me. The shortcake crust is lighter and more cake-like than traditional pie crust. And it’s PACKED with apples.

Note: the crust is a little difficult to handle. Mine usually tears in half when I’m lifting it into the pie dish! But it’s very forgiving and can easily be patched up in the dish.

Bramley Apple Shortcake

A cosy, old-fashioned shortcake filled with lightly caramelised Bramley apples. We like this served with vanilla ice cream or creme fraiche.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

For the pastry

• 150 g butter
• 150 g golden caster sugar
• 1 egg
• 250 g plain flour
• 1 tsp baking powder
• A little milk and sugar for glazing

For the apple filling

• 1.2 kg Bramley apples or another tart cooking apple
• A squeeze of lemon juice
• 50 g butter
• 1 heaped tbsp caster sugar
• Method

Method

 

1. Get ready with a 24cm shallow metal pie plate.
2. Make the pastry: Cream the butter and sugar until light and fluffy. Beat in the egg, then fold in the flour and baking powder. Turn the dough onto a well-floured surface, knead briefly until smooth, and form into a ball.
3. Divide the pastry in two. Roll out one half and use it to line the pie plate. Warning: the pastry is a bit delicate and prone to tear. Don’t worry about it – just pinch it back together in the pie dish. Wrap the second half in greaseproof paper. Chill both the filled tin and the remaining pastry for about 20 minutes.
4. Preheat the oven to 180°C (Gas 4).
5. Prepare the apples: Peel, core, and slice thickly. Drop the slices into water with a squeeze of lemon juice to prevent browning.
6. Melt the 50g butter in a frying pan. Add the apples and cook gently until they soften slightly and take on a little colour. Sprinkle over the tablespoon of caster sugar and cook until just lightly caramelised and starting to froth. Remove from the heat immediately.
7. Place a baking sheet in the oven to heat. Brush the edges of the pastry case with some of the apple cooking juices.
8. Drain the apples and spoon them into the pastry case.
9. Roll out the remaining pastry and lay it over the apples. Press the edges together to seal. Brush the top with a little milk and sprinkle with sugar.
10. Bake for around 40 minutes, or until the pastry is golden and crumbly.
11. Allow to cool slightly, then sprinkle over a little extra sugar before slicing and serving.