Mary Berry Apple Pie Recipe

Mary Berry’s Apple Pie is a traditional British dessert that captures the essence of home baking—flaky golden pastry, tender apples, and a hint of warm spice. This timeless recipe is simple yet elegant, offering the perfect balance of sweetness and tartness in every bite.

The filling is made from fresh, juicy apples coated in sugar, cinnamon, and lemon for a burst of flavour, all wrapped in buttery shortcrust pastry.

What is Mary Berry Apple Pie?

Mary Berry’s Apple Pie is a classic British pastry dessert made with shortcrust pastry and a spiced apple filling. The pastry is buttery and tender, while the apples soften into a luscious filling that’s neither too sweet nor too tart. It’s baked until beautifully golden and crisp, making it the perfect centrepiece for family meals or afternoon tea.

Other Popular Mary Berry Recipes

• Mary Berry 9-Inch Sponge Cake
• Mary Berry 10-Inch Sponge Cake
• Mary Berry Birthday Cake Sponge

Why This Recipe is Worth Trying

• Classic comfort dessert – Loved across generations.
• Perfect pastry texture – Buttery, flaky, and crisp.
• Balanced filling – Sweet with just the right tartness.
• Easy to make ahead – Great for entertaining.
• Works with any apple variety – Adaptable and forgiving.

Essential Ingredients to Make Mary Berry Apple Pie

For the pastry:

• 250g plain flour
• 125g unsalted butter (cold, diced)
• 2–3 tbsp cold water
• Pinch of salt

For the filling:

• 750g cooking apples (Bramley or Granny Smith), peeled, cored, and sliced
• 100g caster sugar (adjust to taste)
• 1 tsp ground cinnamon (optional)
• Zest and juice of ½ lemon
• 1 tbsp plain flour (to thicken the filling)

For finishing:

• 1 egg, beaten (for glazing)
• 1 tbsp demerara sugar (for sprinkling)

Handy Kitchen Tools for Best Results

• Mixing bowl
• Rolling pin
• 23cm pie dish
• Sharp knife and peeler
• Pastry brush
• Fork for crimping

Step-by-Step Guide to Making Mary Berry Apple Pie

Step 1: Prepare the pastry

In a large bowl, rub the cold butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add a pinch of salt and gradually stir in the cold water until the dough just comes together. Form into a ball, wrap in cling film, and chill for 20–30 minutes.

Step 2: Prepare the apple filling

Peel, core, and slice the apples evenly. Place them in a bowl and toss with sugar, cinnamon, lemon zest, juice, and a tablespoon of flour to absorb excess moisture. Set aside while preparing the pastry.

Step 3: Roll out the pastry

Preheat the oven to 200°C (180°C fan). Divide the pastry into two portions—one slightly larger for the base. Roll it out on a floured surface and line a 23cm pie dish, leaving a little pastry overhanging the edges.

Step 4: Add the filling

Spoon the prepared apples into the pastry-lined dish, mounding slightly in the centre. The filling will cook down as it bakes.

Step 5: Add the pastry lid

Roll out the remaining pastry to form the top. Brush the rim of the base with beaten egg and lay the top pastry over the apples. Press the edges firmly to seal, trimming any excess. Crimp with a fork or your fingers for a decorative finish.

Step 6: Glaze and vent

Brush the top with the remaining beaten egg and sprinkle with demerara sugar. Cut two small slits in the centre to allow steam to escape during baking.

Step 7: Bake the pie

Place in the preheated oven and bake for 40–45 minutes until golden brown and crisp. If the edges brown too quickly, cover them with foil.

Step 8: Cool and serve

Let the pie rest for 10–15 minutes before serving. Serve warm with custard, cream, or vanilla ice cream.

What I Got Wrong (And How I Fixed It)

• Soggy base – Baked on the lower oven rack for extra crispness.
• Pastry too tough – Avoided overmixing the dough.
• Apples are too watery – Added a little flour to thicken the filling.

Healthier Ways to Make Mary Berry Apple Pie

• Use half butter and half light margarine to reduce fat.
• Replace caster sugar with coconut sugar or reduce the quantity.
• Add an extra apple and less pastry for a lighter option.
• Serve with low-fat custard or yogurt instead of cream.

Ingredient Substitutions for Mary Berry Apple Pie

• Cooking apples → A mix of Bramley and Pink Lady for balance.
• Butter → Dairy-free spread for a vegan version.
• Lemon juice → Orange zest for a citrus twist.
• Cinnamon → Nutmeg or allspice for warmth.

Pairing Ideas: What to Serve With Mary Berry Apple Pie

• Warm vanilla custard – Classic British pairing.
• Pouring cream or ice cream – Adds richness.
• Caramel sauce drizzle – For extra indulgence.
• Fresh berries – Brings freshness to each bite.
• Dusting of icing sugar – A simple decorative finish.

Expert Tips for Apple Pie Success

• Use cold butter – Keeps the pastry flaky.
• Chill the dough – Prevents shrinkage while baking.
• Cut slits in the lid – Allows steam to escape.
• Bake on a preheated tray – Ensures a crisp bottom.
• Brush with egg wash twice – For a golden, glossy finish.

Creative Ways to Customize Mary Berry Apple Pie

• Add a handful of raisins or sultanas to the filling.
• Sprinkle chopped nuts for texture.
• Use brown sugar and honey for a deeper caramel flavour.
• Top with pastry leaves or lattice for presentation.
• Add a pinch of cloves for festive warmth.

Storing Mary Berry Apple Pie the Right Way

• Cool completely before covering.
• Store at room temperature for 1 day or refrigerate for up to 4 days.
• Freeze for up to 2 months. Reheat before serving for the best texture.

How to Reheat Mary Berry Apple Pie (If Needed)

• Oven: Warm at 160°C for 10–12 minutes until heated through.
• Microwave: Heat individual slices for 30 seconds on medium.
• From frozen: Bake at 180°C for 25–30 minutes after thawing.

Nutritional Breakdown (per serving)

• Calories: ~420 kcal
• Protein: 5 g
• Carbohydrates: 58 g
• Fat: 18 g
• Fibre: 3 g
• Sugar: 26 g

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FAQs

How do you stop the bottom of an apple pie from getting soggy?

To prevent a soggy base, bake the pie on the lower oven shelf or place the dish on a preheated baking tray. You can also sprinkle a little flour or breadcrumbs on the pastry base before adding the apple filling to absorb excess juices.

What are the best apples to use for apple pie?

Bramley apples are ideal for a traditional British apple pie because they soften beautifully and have a sharp flavour that balances the sweetness. For a mix of textures and taste, combine Bramley with a sweeter variety like Cox or Pink Lady.

How do you know when an apple pie is cooked?

An apple pie is ready when the pastry is golden brown and crisp, and the filling starts to bubble through the slits on top. You can also insert a knife through the steam vent—if the apples feel tender, the pie is perfectly baked.

Should you cook apples before making apple pie?

Mary Berry’s method doesn’t require pre-cooking the apples, as they soften naturally in the oven. However, if you prefer a thicker filling, you can briefly sauté the apples with sugar and lemon juice for 5 minutes before assembling the pie.

Wrapping It Up

Mary Berry’s Apple Pie is a timeless dessert that never fails to impress. With its buttery pastry and spiced apple filling, it’s the perfect combination of comfort and tradition.