Bramley apple and ginger pie with lemon thyme

Bramley apple and ginger pie with lemon thyme


  1. Pre-heat the oven to 220°C/ 200°C fan/ Gas Mark 7.
  2. Put the apples in a pan with all of the stem ginger syrup, butter and the finely chopped thyme leaves.
  3. Grate the fresh ginger finely then pick it up squeeze all the juice into the pan and discard the pulp.
  4. 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.
  5. Stir in the stem ginger.
  6. 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.
  7. 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.
  8. 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.
  9. Beat the remaining egg well and brush the top of the pie all over with egg wash then scatter liberally with the caster sugar.
  10. Bake until the pastry is golden brown, for approximately 25-35 minutes.

Recipes from

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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