Mary Berry’s Apple Pie is a classic British dessert that brings together a flaky, buttery pastry with a sweet and tangy apple filling. This comforting pie is perfect for any occasion, from a simple family meal to a celebratory gathering. With a delicate balance of cinnamon and sugar, it’s sure to be a crowd-pleaser.
Mary Berry’s Apple Pie
Mary Berry’s Apple Pie is a traditional apple pie made with a buttery shortcrust pastry and a sweet filling of sliced apples, cinnamon, and sugar. The pie is baked until golden and crisp, with the apples becoming tender and juicy. This timeless dessert can be served warm with a scoop of vanilla ice cream or a drizzle of custard.
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Why You Should Try This Recipe
- Classic and timeless: A traditional British dessert that never goes out of style.
- Flaky pastry: The buttery pastry is light and crisp, providing the perfect contrast to the soft apples.
- Perfect for any occasion: Whether it’s a family dinner or a holiday celebration, this apple pie is always a hit.
- Customizable: You can add your favorite spices or fruits to make it your own.
- Comforting and delicious: The combination of warm apples and cinnamon makes this pie a true comfort food.
Ingredients Needed to Make Mary Berry’s Apple2 Pie
For the Pastry:
- Plain flour: 300g
- Butter: 175g, cold and cubed
- Caster sugar: 1 tablespoon
- Cold water: 4-5 tablespoons
For the Filling:
- Cooking apples (such as Bramley): 750g, peeled, cored, and sliced
- Caster sugar: 100g
- Cinnamon: 1 teaspoon
- Lemon juice: 1 tablespoon
- Egg: 1, beaten (for glazing)
Equipment Needed
- 23cm (9-inch) pie dish
- Rolling pin
- Mixing bowls
- Pastry brush
- Sharp knife and cutting board
Step-by-Step Instructions to Make Mary Berry’s Apple Pie
Step 1: Make the Pastry
- Mix the flour and butter: In a large mixing bowl, rub the cold cubed butter into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar and water: Stir in the caster sugar, then gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Chill the pastry: Wrap the dough in cling film and refrigerate for 20-30 minutes.
Step 2: Prepare the Apple Filling
- Slice the apples: Peel, core, and slice the cooking apples. Place them in a bowl and toss with the lemon juice to prevent browning.
- Add sugar and cinnamon: Sprinkle the caster sugar and cinnamon over the apple slices and mix to coat the apples evenly.
Step 3: Roll Out the Pastry
- Roll out the pastry: On a lightly floured surface, roll out two-thirds of the pastry to fit your 23cm pie dish. Press the pastry into the dish, trimming any excess.
- Fill with apples: Add the apple mixture to the pastry-lined dish, spreading it evenly.
Step 4: Add the Top Crust
- Roll out the remaining pastry: Roll out the remaining third of the pastry for the top crust. Drape it over the apples, sealing the edges with your fingers or a fork.
- Crimp and glaze: Crimp the edges to seal the pie and cut a few small slits in the top to allow steam to escape. Brush the top with beaten egg for a golden finish.
Step 5: Bake the Pie
- Bake: Preheat the oven to 190°C (170°C fan)/375°F/gas mark 5. Bake the pie for 35-40 minutes, or until the pastry is golden brown and the apples are tender.
- Cool slightly: Allow the pie to cool for a few minutes before slicing and serving.
What Goes Well With Mary Berry’s Apple Pie?
- Vanilla ice cream: A scoop of vanilla ice cream pairs beautifully with warm apple pie.
- Custard: A drizzle of custard adds a creamy, comforting touch.
- Whipped cream: Lightly whipped cream complements the flaky pastry and sweet apples.
- Cinnamon sugar: Sprinkle some extra cinnamon sugar on top for added sweetness.
- Caramel sauce: For an indulgent twist, drizzle with warm caramel sauce.
Expert Tips for Making the Best Apple Pie
- Use cold butter: Cold butter creates a flakier pastry, so make sure your butter stays chilled while working with it.
- Don’t overfill the pie: Avoid overfilling the pie dish, as the apples will release juices as they cook.
- Chill the pastry: Chilling the pastry before rolling it out ensures it remains firm and easy to work with.
- Pre-cook the apples (optional): If you want to avoid a soggy bottom, you can pre-cook the apples slightly before adding them to the pie.
- Brush with egg wash: Brushing the top crust with beaten egg gives the pie a beautiful golden finish.
Easy Variations of Mary Berry’s Apple Pie
- Apple and blackberry pie: Add a handful of blackberries to the apple filling for a fruity twist.
- Crumble topping: Swap the top pastry layer for a crumble topping made with butter, sugar, and oats.
- Spiced apple pie: Add extra spices like nutmeg or cloves for a more fragrant pie.
- Gluten-free pastry: Use a gluten-free flour blend to make the pastry suitable for gluten-intolerant guests.
- Vegan apple pie: Substitute butter with a plant-based alternative and skip the egg wash for a vegan-friendly version.
Best Practices to Store Mary Berry’s Apple Pie
- Room temperature: Store the pie at room temperature for up to 2 days in an airtight container.
- Refrigeration: If you need to store it longer, refrigerate the pie for up to 4 days.
- Freezing: You can freeze the baked pie. Wrap it tightly in cling film and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Best Practices to Reheat Mary Berry’s Apple Pie
- Oven reheating: Reheat the pie in a preheated oven at 150°C (300°F) for 10-15 minutes, or until warmed through.
- Microwave reheating: Reheat individual slices in the microwave for 20-30 seconds on medium power.
How Can I Make Apple Pie Healthier?
- Reduce sugar: You can reduce the amount of sugar in the filling without affecting the flavor too much.
- Whole-wheat pastry: Use whole-wheat flour to add fiber to the pastry.
- Lighten the butter: Replace half the butter with a lower-fat alternative to reduce calories.
Nutrition Value (per serving):
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 15g
- Fiber: 3g
FAQs
Can I freeze Mary Berry’s Apple Pie?
Yes, you can freeze Mary Berry’s Apple Pie. Wrap the baked pie tightly in cling film and then in foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to serve, thaw it overnight in the fridge and reheat in the oven before serving.
What type of apples are best for Mary Berry’s Apple Pie?
Cooking apples like Bramley is best for Mary Berry’s Apple Pie. They have a tart flavor that balances well with the sugar and holds their shape during baking, creating a tender, juicy filling.
How do I stop the bottom of my apple pie from getting soggy?
To prevent a soggy bottom, you can pre-cook the apples slightly to release some of their juices before adding them to the pie. Additionally, baking the pie on a preheated baking sheet helps to crisp up the bottom crust.
Can I make Mary Berry’s Apple Pie ahead of time?
Yes, you can make the pie ahead of time. The pie can be baked and stored at room temperature for up to 2 days, or refrigerated for up to 4 days. For best results, reheat it in the oven before serving.
Final Words
Mary Berry’s Apple Pie is the ultimate comfort dessert, combining a buttery pastry with a perfectly spiced apple filling. Whether served with ice cream, custard, or whipped cream, this pie is sure to be a hit at your table. Enjoy the simple pleasure of baking and sharing this classic treat with family and friends!
More By British Baking Recipes
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Mary Berry Apple Pie Recipe
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Apple Pie is a traditional apple pie made with a buttery shortcrust pastry and a sweet filling of sliced apples, cinnamon, and sugar. The pie is baked until golden and crisp, with the apples becoming tender and juicy. This timeless dessert can be served warm with a scoop of vanilla ice cream or a drizzle of custard.
Ingredients
For the Pastry:
- Plain flour: 300g
- Butter: 175g, cold and cubed
- Caster sugar: 1 tablespoon
- Cold water: 4-5 tablespoons
For the Filling:
- Cooking apples (such as Bramley): 750g, peeled, cored, and sliced
- Caster sugar: 100g
- Cinnamon: 1 teaspoon
- Lemon juice: 1 tablespoon
- Egg: 1, beaten (for glazing)
Instructions
Step 1: Make the Pastry
- Mix the flour and butter: In a large mixing bowl, rub the cold cubed butter into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar and water: Stir in the caster sugar, then gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Chill the pastry: Wrap the dough in cling film and refrigerate for 20-30 minutes.
Step 2: Prepare the Apple Filling
- Slice the apples: Peel, core, and slice the cooking apples. Place them in a bowl and toss with the lemon juice to prevent browning.
- Add sugar and cinnamon: Sprinkle the caster sugar and cinnamon over the apple slices and mix to coat the apples evenly.
Step 3: Roll Out the Pastry
- Roll out the pastry: On a lightly floured surface, roll out two-thirds of the pastry to fit your 23cm pie dish. Press the pastry into the dish, trimming any excess.
- Fill with apples: Add the apple mixture to the pastry-lined dish, spreading it evenly.
Step 4: Add the Top Crust
- Roll out the remaining pastry: Roll out the remaining third of the pastry for the top crust. Drape it over the apples, sealing the edges with your fingers or a fork.
- Crimp and glaze: Crimp the edges to seal the pie and cut a few small slits in the top to allow steam to escape. Brush the top with beaten egg for a golden finish.
Step 5: Bake the Pie
- Bake: Preheat the oven to 190°C (170°C fan)/375°F/gas mark 5. Bake the pie for 35-40 minutes, or until the pastry is golden brown and the apples are tender.
- Cool slightly: Allow the pie to cool for a few minutes before slicing and serving.
