Bramley apple and persimmon pie

Ingredients (serves 6-8)

Bramley appleFor sweet pastry

  • 112g caster sugar
  • 224g unsalted butter
  • 336g soft flour
  • 1 free range egg
  • Zest of 1 lemon

For the filling

  • 4 ripe persimmons, quartered, peeled and sliced into wedges
  • 3 Bramley apples, peeled, cored and sliced into wedges
  • 50g unsalted butter
  • 100g caster sugar

To finish

  • 1 free range egg yolk
  • 50ml whole milk
  • Granulated sugar for sprinkling


For the sweet pastry:

  1. Cream together the sugar, butter and lemon zest then add the beaten egg, a little at a time.
  2. Gently work in the flour to form smooth dough, making sure that you do not overwork.
  3. Chill for a minimum of two hours.

For the Bramley apple and persimmon pie:

  1. Preheat the oven to 200°C and line a 20cm pie/flan dish with butter and greaseproof paper.
  2. Gently stew the apples in a medium pan over a moderate heat with the butter and sugar for ten minutes.
  3. Divide the pastry into two pieces and roll both out to a depth of 3-5mm. Place one of the pieces into the lined pie dish and trim off the excess pastry, ensuring that all cracks are filled.
  4. Layer the persimmon slices with the cooked Bramley apples into the pie dish and top off with the second piece of rolled out sweet pastry.
  5. Press down the edges to seal and trim off excess pastry using a knife and flute the edges with a pinching action using your fingers and thumb.
  6. Make an egg wash with the yolk and whole milk and brush over the top of the pie. Sprinkle with granulated sugar and place in the oven for 20-30 minutes or until golden brown.
  7. When cooked, leave to cool slightly before turning out.

Best served with double cream or custard while still warm.