Signature Recipe: Bramley Apple Pie

 28th February 2021

Recipe from our Execuitve Pastry Chef, Neradah

Makes 4 Delicious Individual Apple Pies


Celebrating Pie Week With A Classic

One of our favourite weeks of the year and we are very proud of our pies and in particular this one! Our Skillet Baked Bramley Apple Pie has been on our menu for over 10 years and is a real signature Cubitt House dish. Hopefully you will soon understand why!

English Bramley apples cooked with sugar, cinnamon and brandy, encased in puff pastry and finished with salted caramel sauce kissed with orange zest and a sprinkling of pecans. Serve in our pubs baked in a skillet and topped with vanilla ice cream from Hackney Gelato which is delicious.

Without being able to welcome you to the pubs to give our pies a try, we wanted to share with you our recipe for the ultimate comforting dessert to be enjoyed any time but most deliciously with a slap up Sunday Roast. Whatever the future holds in should be enabled in pastry.

Apple Compote


1.2kg Bramley Apples, peeled, cored and diced to 2cm cubes
180g Caster Sugar
1 tsp Ground Cinnamon
24g Plain Flour


–       Combine all ingredients together in a bowl making sure all ingredients are well incorporated.
–       Lay into a baking dish and cover with a sheet of grease proof paper.
–       Cook at 160c stirring every 15 min until the apple is tender.
–       Remove and chill quickly

Turn the oven up to 180c and toast a handful of pecans per pie for 5 mins until golden brown.

Sea Salt Caramel Sauce


225g Sugar
1 vanilla pod
35g Glucose (can buy in liquid form from Waitrose)
180g Double Cream
2.5g Sea Salt


–       Bring the cream to the boil on the hob
–       Make direct caramel with the sugar, vanilla and glucose.
–       Add the caramel with the hot cream (be care full as this may bubble volcanically)
–       Add the sea salt and stir through


To Build

–       Use a 14cm plate to cut puff pastry discs.
–       Measure 150g of apple compote and place into the centre of the pastry disk.
–       Make small folds from the outer side to the middle to form a funnel.
–       Brush the pastry with a little water and sprinkle a small amount of caster sugar.

To Bake

–       Place individual pies in a dish they are to be served in.
–       Cook in the oven set at 200 degrees for 20 min or until golden brown.
–       Once cooked douse the pies in the caramel sauce and sprinkle with toasted pecans.
–       Serve with vanilla ice cream.

Try this recipe yourself, or order one perfectly prepared by our chefs and ready to bake from our Cubitt House at Home Shop. We also have a range of our other hand-crimped pies available to heat through at home for the perfect home cooked treat.

Check out our White Park Beef & Ale recipe for more Pie Week inspriration!