Bramley apple

Used in 2 recipes on RecipeWiki.

Bramley is the classic British cooking apple: large, green and sharply acidic, with flesh that collapses to a soft, fluffy purée when heated. That breakdown is the point. In Apple and Blackberry Crumble and Double-Crust Apple Pie, it gives a tart, juicy filling that sweetens with a little sugar but never turns cloying. The recipes also allow other tart cooking apples. Bramleys brown quickly once cut, so slice them just before use or drop them into water with a squeeze of lemon. To keep some shape in a pie, mix in a firmer eating apple, which holds its slices while the Bramley melts around them.