Traditional Bramley Apple Pie Filling is a homogeneous blend of fresh Bramley apple pieces, sugar and water, with the option of Bramley apple purée, corn flour and lemon juice.
The fruits of the grafted Bramley apple were first exhibited before the Royal Horticultural Society’s Fruit Committee on 6 December 1876. During the Victorian Age, there was a quest to develop single purpose culinary apple varieties for the ultimate apple pie recipe. At the 1883 National Apple Congress the Bramley was acclaimed as the best suited variety for apple pies.
Since then, the recipe for Traditional Bramley Apple Pie Filling has remained unchanged and is still commercially used today.
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