Print

Mary Berry Apple Pie

Mary Berry Apple Pie
Print Recipe

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.

Ingredients

Scale

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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-apple-pie/