Phil Vickey’S Bramley Apple Spiced Meringue Pie

Phil Vickey’S Bramley Apple Spiced Meringue Pie

3 from 10 votes
Course: MainCuisine: English
Prep time


Cooking time




  • 225g plain flour

  • 115g unsalted butter

  • cubed Pinch of salt

  • 1 medium egg

  • 2 tbsp cold water

  • 5 large Bramley apples (1 kg)

  • Juice and zest of 2 lemons

  • 2 tbsp cold water

  • 4 medium egg yolks

  • 125g caster sugar

  • 25g diced salted butter

  • 4 medium egg whites at room temperature (80g)

  • Pinch cream of tartar

  • 80g caster sugar

  • 80g sieved icing sugar

  • 2 tsp mixed spice

  • 2 tsp granulated sugar


  • Pre heat the oven to 200°C/gas mark 6.
  • Place the butter, flour and salt into a food processor and blitz until you have fine breadcrumbs. A food processor makes great pastry, but if you do not own one then just make the pastry the normal way.
  • Add the egg and ‘pulse’ until the paste starts to come together, then add a little water and mix to a soft dough. Do not over work – you may need to chill the pastry slightly if it’s warm or you have a hot kitchen.
  • Roll out the lightly floured pastry trying to keep a rough disc shape of about 30cm wide.
  • Roll up the pastry on a rolling pin and unroll over a 25cm x 2cm deep flan ring with a loose bottom. Line carefully and decorate the top edge.
  • Prick the base with a fork and line with greaseproof paper, fill with baking beans and cook ‘blind’ for 20 minutes to set the pastry.
  • Meanwhile, peel and core the apples and cut into 2cm pieces, place in a saucepan and add the lemon juice, zest, water and cook over a low heat until broken down and pulpy. Then cool slightly for 10 minutes.
  • Once the pastry is ready, carefully remove the beans.
  • Beat the egg yolks into the slightly cooled apple puree, add the butter, sugar and stir until melted.
  • Pour into the flan ring and pop into the oven and cook until just set (about 25 minutes). Then remove from the oven and turn the oven up to 230°C/gas mark 8.
  • Place the egg whites and cream of tartar into a mixing bowl and whisk until foamy.
  • Add the caster sugar and whisk at medium speed until very firm and glossy, then finally stir in the icing sugar and mixed spice.
  • Pipe or decoratively spoon the meringue onto the flan.
  • Sprinkle with a little granulated sugar.
  • Carefully place back into the oven to brown slightly.
  • Remove and cool completely, then serve in large wedges with vanilla ice cream.

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