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Yesterday, Sunday 3rd February, marked the start of Bramley Apple Week when foodies across the UK celebrate the nation’s favourite cooking apple. A distinctly British ingredient, the Bramley apple is a firm favourite for those with a sweet tooth and most of us can conjure up childhood memories of an apple crumble or pie; yum!
The first Bramley apple tree was grown in 1809 in Nottinghamshire by a young girl who planted a couple of apple pips. A local butcher by the name of Bramley bought the garden in which the tree was grown and gave his name to the fruit. By the late 1800s the apples were regularly being awarded prizes in horticultural competitions across the country and despite a severe storm in 1900, the original tree is still producing delicious fruit to this day. Bramleys are only grown in the UK and today you’ll find orchards in Kent, East Anglia and of course the West Midlands and together the apples contribute more than £50 million to the British economy.
Most of you will have a tasty recipe for a crumble or pie so we thought we’d give you some inspiration for a savoury apple dish. The Fidget Pie is a Shropshire favourite and was first made more than 400 years ago as a portable lunch for farm workers bringing in the harvest, much like the Cornish pasty for tin miners. The delicious combination of pork and apple was a hit and is still popular today especially in the foodie capital of Shropshire, Ludlow. If you’re planning a culinary break, why not have a look at our cottages in Shropshire?
Why not try this recipe for delicious Bramley Fidget Pie from Bramley Apples Online this week?
450g streaky bacon
450g Bramley apples
Salt and pepper
225g plain flour
Pinch of salt
2 tbsps of water
Egg to glaze
1. Remove the rind from the bacon and dice. Peel and chop the onions. Core and chop the apples. Mix the bacon, onions and apples together, season and then place in a two pint or one litre pie dish and pour over the cider.
2. Sieve together the flour and salt then rub in the butter until the mixture is like breadcrumbs. Mix with water to form a firm dough. Roll out the dough and cover the pie.
3. Make four cuts in the pastry from the centre out about 5-10cm long. Fold back the triangles of pastry to expose the filling and then decorate the edge of the pie. Brush the pastry with the beaten egg. Bake the pie at 220C/425F/gas mark 7 for 20 minutes then reduce the temperature to 180C/350F/gas mark 4 for a further 30 minutes until the pastry is crisp and golden. If the pastry is browning too quickly cover with greaseproof paper to prevent it burning.
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