One culinary gem that the UK has to offer the world is the cooking apple, or specifically, the Bramley apple. The first tree in the UK was started from a pip of unknown origin planted by a girl named Mary Ann Brailsford in Southwell, Nottinghamshire in about 1809. That tree still yields apples to this day.
In 1846, Matthew Bramley bought the cottage and garden. Ten years later, Bramley was approached by a nurseryman who asked if he could take graftings from the tree in order to sell it.
Today, the UK is the only country that grows apples specifically for cooking. How does a cooking apple differ from an eating apple? Cooking apples are higher in malic acid, and lower in sugar than regular eating apples. The result of having a higher acid content is that they produce a stronger, tangier flavour when cooked. Bramleys also have a firmer consistency which doesn't disintegrate so easily under heat.
There is nothing quite so lovely as the smell of an apple pie baking, except perhaps eating a warm slice! Being from a country that touts apple pie as part of its heritage, I have spent years making apple pie from Macintosh apples, the traditional apple for American apple pie. Macintosh apples do make a good pie, once you add sugar, spices and lemon juice. If, however, you overcook or under cook the pie, it will be remarkably inedible. With Bramley apples, you don't need any additional flavouring, it is perfect just as it is; the texture is far superior to Macintoshes when cooked; and it is more forgiving if you aren't so precise with the cooking time.
I take great pride in serving the following recipe to all my friends. One regular comment I hear is “This is the best apple pie I have ever tasted.”
Jane's Apple Pie recipe
Serves 6
3-4 large Bramley apples, peeled, cored and thinly sliced
16 oz shortcrust pastry mix, rolled into two halves
3 oz butter
3-4 tbsp golden syrup
2 tbsp fine brown or demerara sugar
Preheat oven to Gas Mark 5/375F. Butter a deep flan dish and line with half of the rolled shortcrust pastry. Fill the pastry with the apple slices and cover with the rest of the rolled shortcrust pastry. Trim the pastry around the dish and flute the edges (make the edging fairly tall). Cut many slits in the top of the pastry (to allow syrup to seep through). Melt the butter and brush evenly over the top pastry, followed by drizzling the golden syrup and sprinkling the sugar on top. Bake for ½ to ¾ hour, until golden brown. Serve warm with pouring cream, whipped cream or vanilla ice cream.