BRAMLEY APPLE WEEK 8 - 15 February

8 February 2018


Bramley Apples are in fact properly called Bramley's Seedling Apples and thay have a really interesting history.

In around 1809 a lady called Mary Ann Brailsford planted apple seeds in her garden at Brailsford House in Southwell, Nottinghamshire.

In 1846 the house was sold to a local butcher called Matthew Bramley.

In 1856 he allowed a Mr Henry Merryweather to take cuttings from his apple trees and sell the apples providing that he only sold them under the name of Bramley.

The first sale recorded was marked in Mr Merryweather's ledger as 3 apples for 2 shillings.

In 1900 the original apple tree blew down in a storm but amazingly it survived.

In 1944 the fruit census in England and Wales showed that there were 2 million Bramley Seedling trees.

The original Bramley Seedling tree still bears fruit to this day.

Mary Ann's seed has grown into an industry worth over £50 million!

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Bramley apples contain;



Vitamins A, B and C




Help to reduce cholesterol

Help with asthma

Strengthens heart and lungs by increasing body fluids whilst decreasing production of mucus

Helps with skin problems

Helps aid digestion and stop constipation

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Bramley Apples are perfect for pies, stewing, making apple sauce and baking stuffed with driewd fruit and nuts.

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  • 3 large Bramley apples
  • sugar or honey to taste
  • 225g plain flour
  • pinch of salt
  • 140g cold butter chopped into cubes
  • 6 tsp cold water

Peel and core the apples and chop into large pieces and stew with the honey or sugar until all the juice is released and they are just softened but don't let them get too soft and mushy or they turn into apple sauce!

Preheat oven to 200C

In a large mixing bowl sieve together the flour and salt and add the butter rubbing it in with cold fingers to make breadcrumbs

Add water a little at a time and use a knife to mix in before using your hands to create a dough

Roll out on a floured surface to approx 2mm thick and cut out a circle to line a greased baking tin

Pour in the stewed apples

Roll out remaining dough and cut a circle to be the pie lid

Moisten the edges of the pie base with water to act as glue for the lid and press this carefully on top

Use fingers and thumb to pinch the edges together to seal them

Prick the top with a fork or make a couple of small slits in the centre to allow steam to escape

Bake for approximately 20-30 minutes or until golden