Bramley Apple Pie A La Kimber Cottage

This adaptation of a traditional apple pie just evolved at Kimber cottage about 1987, it is a very creamy, buttery, and indulgent pie, using only the best Bramley apples.

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   Preheat the oven to 200°C / 400°F / Gasmark 6, 15 minutes before baking the pie.
   Peel and core the apples and then cut into thick slices and reserve. Mix together the sugar, grated orange rind, mixed spice and flour.
   Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture and the mixed peel. Cover with half the remaining apples and sugar then arrange the rest of the apples on top, pour the orange juice over.
   Cut the butter into small pieces and dot over the apples.
   Roll the pasty out to an oblong on a lightly floured surface about 4cm larger than the pie dish.
   Cut out a 1.25cm strip, dampen edges of the pie dish with a little water then place the thin strip on the pie dish edge, dampen the pastry edge then place the pastry lid in position, press edges firmly together and using the back of a knife flake the edges together. If liked, any pastry trimming can be used to decorate the top.
   Brush the pastry with a little water and sprinkle with the caster sugar.
   Bake in a preheated oven for 15 minutes then reduce oven temperature to 180°C, 350°F, Gas Mark 4 and continue to cook for 30 minutes or until the pastry is golden brown.
   If you like, you can sprinkle the pie with a little more sugar after baking,
   Serve warm with cream, custard or ice cream and Enjoy!