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A splash of cream, a crumbly crust and - of course - those all-important chunks of tangy Bramley Apple. We all know and love the comfort of a slice of warm apple pie, and the Bramley Apple is world famous for the unique fluffy texture it takes on when cooked until caramel brown.
In Nottinghamshire, we’ve long been proud of our world-envied apples, which we’ve been generously stuffing into steaming pies for generations. Now, finally, the humble Bramley Apple is getting the recognition, and protection, it deserves.
Joining illustrious regional specialities like the Cornish Pasty, Mozzarella Cheese and Parma Ham, Bramley Apple Pie filling’s place on the world map of culinary treasures has been assured by the European Commission’s decision to give it protected status.
The traditional filling of chunks of cooking apple, water and sugar has been added to the EC’s Traditional Specialities Guaranteed list. This means only goods produced using the traditional ingredients and methods can be legitimately sold as Bramley Apple Pies.
The regional specialities that make it onto this envied list often grow in value, as they’re distinguished from their competitors, and are held up as bastions of high quality, heritage-rich, regional foods.
It’s been a long journey for the apple, since a young Mary Ann Brailsford planted a handful of pips in her garden in Southwell. The house – and the tree that started it all - was bought by one Matthew Bramley in 1846, who then allowed cuttings to be taken, and apples to be sold – so long as they bore his name.
Fruit from the resultant trees quickly garnered a reputation for exceptional quality - and the last two centuries has seen the world fall in love with the humble Bramley Apple.
An astonishing 95% of all cooking apples sold in the UK are Bramley Apples, descended from that single, famous tree. The original tree is still producing fruit, and still standing
proud on Church Street in Southwell.
The good news has come just in time to guarantee that the town’s annual Bramley Apple Festival in October will be even tastier than usual this year - so make sure you plan a visit to the beautiful town to celebrate.
In the meantime, enjoy an extra dollop of custard with your pie, and savour the taste, knowing that these traditional apple pies have finally been given a slice of the action.
The traditional filling of chunks of cooking apple, water and sugar has been added to the EC’s Traditional Specialities Guaranteed list. This means only goods produced using the traditional ingredients and methods can be legitimately sold as Bramley Apple Pies.
The regional specialities that make it onto this envied list often grow in value, as they’re distinguished from their competitors, and are held up as bastions of high quality, heritage-rich, regional foods.
It’s been a long journey for the apple, since a young Mary Ann Brailsford planted a handful of pips in her garden in Southwell. The house – and the tree that started it all - was bought by one Matthew Bramley in 1846, who then allowed cuttings to be taken, and apples to be sold – so long as they bore his name.
Fruit from the resultant trees quickly garnered a reputation for exceptional quality - and the last two centuries has seen the world fall in love with the humble Bramley Apple.
An astonishing 95% of all cooking apples sold in the UK are Bramley Apples, descended from that single, famous tree. The original tree is still producing fruit, and still standing proud on Church Street in Southwell.
The good news has come just in time to guarantee that the town’s annual Bramley Apple Festival in October will be even tastier than usual this year - so make sure you plan a visit to the beautiful town to celebrate.
In the meantime, enjoy an extra dollop of custard with your pie, and savour the taste, knowing that these traditional apple pies have finally been given a slice of the action.
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