- Pre-heat the oven to 220°C/ 200°C fan/ Gas Mark 7.
- Put the apples in a pan with all of the stem ginger syrup, butter and the finely chopped thyme leaves.
- Grate the fresh ginger finely then pick it up squeeze all the juice into the pan and discard the pulp.
- Bring the apples to a simmer and put a lid on the pan. Poach until tender. Remove lid and rapidly simmer until all obvious wateriness has evaporated. Allow the mixture to cool then beat in the egg yolks.
- Stir in the stem ginger.
- Lightly flour the work surface and then roll out the pastry only a little thicker than a £1 coin. When at the desired thickness scatter the fennel seeds over the pastry and lightly roll them into it.
- Cut a few long strips of pastry from around the outside and arrange them around the rim of a small/medium pie dish. Spoon the apple mixture into the dish and put a pie bird in the middle.
- Lay the pastry over the top making a small incision to let the birds head through. Trim around the side of the dish and crimp the border and pastry lid together.
- Beat the remaining egg well and brush the top of the pie all over with egg wash then scatter liberally with the caster sugar.
- Bake until the pastry is golden brown, for approximately 25-35 minutes.
Recipes from www.bramleyapples.co.uk
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The addition of thyme and ginger gives this traditional pie a new twist
1 packet of ready-made sweet pastry or shortcrust pastry 4 large Bramley apples, peeled, cored and roughly chopped 30g butter, optional 2 thumb-sized pieces of fresh ginger, peeled and grated finely 6 balls of stem ginger, roughly chopped Stem ginger syrup from jar ½ tbsp fresh lemon thyme leaves, finely chopped (thyme will also work) 3 egg yolks 1 whole egg 2 tsp fennel seeds Golden caster sugar, optional
Time: 25 mins Serves: 4 Nutrition: n/a