Mary Berry’s Apple Pie with Shortcrust Pastry is a classic British dessert that showcases the perfect balance of sweet, spiced apples encased in a buttery, flaky shortcrust pastry. This pie is ideal for family gatherings, weekend baking, or a comforting dessert. Served with custard, cream, or ice cream, it’s a timeless treat everyone will love.
What is Mary Berry’s Apple Pie With Shortcrust Pastry?
Mary Berry’s Apple Pie features a homemade shortcrust pastry filled with tender, spiced apples. The buttery crust provides the perfect flaky texture, while the apples, flavored with cinnamon and sugar, give the pie a warming, comforting flavor. The pie is baked until the crust is golden and the apple filling is bubbling and soft.
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Why You Should Try This Recipe
- Classic and Comforting: A traditional British dessert that’s perfect for all occasions.
- Flaky, Buttery Pastry: The homemade shortcrust pastry is tender and crisp, pairing beautifully with the sweet apple filling.
- Simple Ingredients: Uses pantry staples and fresh apples to create a delicious, homemade pie.
- Perfect for Gatherings: Ideal for family dinners, holidays, or afternoon tea.
- Versatile Serving Options: Serve with ice cream, custard, or whipped cream for a comforting dessert.
Ingredients Needed to Make Mary Berry’s Apple Pie With Shortcrust Pastry
For the Shortcrust Pastry:
- 350g plain flour
- 175g unsalted butter (chilled and cubed)
- 2-3 tbsp cold water
- 1 large egg yolk
- A pinch of salt
For the Apple Filling:
- 6 medium Bramley apples (peeled, cored, and sliced)
- 100g caster sugar
- 1 tsp ground cinnamon (optional)
- 1 tbsp lemon juice
- 1 tbsp flour (to thicken the filling)
- 1 beaten egg (for glazing)
Instructions to Make Mary Berry’s Apple Pie With Shortcrust Pastry
- Preheat the Oven: Preheat your oven to 190°C (170°C fan) or gas mark 5.
- Make the Shortcrust Pastry: In a large bowl, rub the chilled, cubed butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and a little cold water, mixing with a knife until the dough begins to come together. Add more water if necessary, but avoid overworking the dough. Wrap the dough in cling film and chill for 30 minutes.
- Prepare the Apple Filling: While the pastry chills, peel, core, and slice the apples. Place the sliced apples in a bowl and toss with lemon juice to prevent browning. Mix in the caster sugar, cinnamon (if using), and flour to coat the apples evenly.
- Roll Out the Pastry: On a lightly floured surface, roll out two-thirds of the chilled pastry to fit your 9-inch pie dish, leaving a slight overhang. Line the pie dish with the rolled pastry and prick the base with a fork.
- Add the Apple Filling: Spoon the prepared apple mixture into the pie dish, spreading it evenly. The apples should be slightly heaped in the center.
- Prepare the Top Crust: Roll out the remaining one-third of the pastry for the top of the pie. Lay it over the apple filling and crimp the edges to seal the pie. Trim any excess pastry and use a fork or your fingers to create a decorative edge.
- Brush and Vent the Pie: Brush the top of the pie with the beaten egg to give it a golden, glossy finish. Cut a few small slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the pastry is golden and the apple filling is bubbling.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm with a scoop of vanilla ice cream, a drizzle of custard, or a dollop of whipped cream.
What Goes Well With Mary Berry’s Apple Pie
- Vanilla Ice Cream: A classic pairing for warm apple pie.
- Custard: Pour warm custard over the pie for extra comfort.
- Whipped Cream: Lightly whipped cream adds a soft and airy contrast.
- Cheddar Cheese: Some enjoy apple pie with a slice of sharp cheddar for a tangy twist.
- Caramel Sauce: Drizzle caramel sauce for added sweetness.
Expert Tips for Making the Best Mary Berry Apple Pie
- Chill the Dough: Chilling the pastry helps it hold its shape during baking and ensures a flaky texture.
- Avoid Overworking the Dough: Handle the dough as little as possible to keep it tender and prevent it from becoming tough.
- Use Tart Apples: Bramley apples are perfect for pies because they hold their shape and provide a tart contrast to the sweet filling.
- Glaze the Pastry: Brushing the pastry with a beaten egg gives it a beautiful golden color.
- Blind Bake the Base: If you want an extra crisp base, you can blind-bake the bottom pastry for 10 minutes before adding the apple filling.
Easy Variations of Mary Berry’s Apple Pie
- Apple and Berry Pie: Add a handful of blackberries or raspberries to the apple filling for extra flavor.
- Spiced Apple Pie: Add ground nutmeg, cloves, or ginger along with the cinnamon for a warming, spiced flavor.
- Crumb Topping: Instead of a top pastry, add a crumb topping made from butter, flour, and sugar for a different texture.
- Mini Apple Pies: Use small pie tins or a muffin tray to make individual mini apple pies.
Best Practices to Store Mary Berry’s Apple Pie
- Refrigerate: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze: The pie can be frozen. Wrap the cooled pie in cling film and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat slices of pie in a preheated oven at 160°C (320°F) for 10-15 minutes to crisp up the pastry.
Best Practices to Reheat Mary Berry’s Apple Pie
- Oven Reheating: Reheat in the oven at 160°C (320°F) for about 10-15 minutes to maintain the crispness of the pastry.
- Microwave Reheating: For a quicker option, microwave individual slices for 30-40 seconds, though the pastry may become softer.
How Can I Make Mary Berry’s Apple Pie Healthier?
- Reduce the Sugar: Cut back on the sugar in the filling or use a natural sweetener like honey or maple syrup.
- Whole Wheat Pastry: Swap half of the plain flour for whole wheat flour to increase fiber content.
- Use Less Butter: Reduce the amount of butter in the pastry or use a plant-based alternative.
- Add More Apples: Increase the amount of apples in the filling and reduce the sugar for a more fruit-focused pie.
Nutrition Value (per serving):
- Calories: 350
- Fat: 16g
- Carbohydrates: 47g
- Protein: 5g
- Fiber: 4g
- Sugar: 22g
Final Words
This Mary Berry Apple Pie With Shortcrust Pastry Recipe is a deliciously comforting dessert, featuring buttery pastry and a sweet, spiced apple filling.
A perfect bake for special occasions or a cozy weekend treat!
More By British Baking Recipes
- Jamie Oliver Scotch Pancakes
- Mary Berry Apple Pie
- James Martin Apple Pie
- James Martin Sticky Toffee Pudding
Mary Berry’s Apple Pie With Shortcrust Pastry Recipe
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Apple Pie features a homemade shortcrust pastry filled with tender, spiced apples. The buttery crust provides the perfect flaky texture, while the apples, flavored with cinnamon and sugar, give the pie a warming, comforting flavor. The pie is baked until the crust is golden and the apple filling is bubbling and soft.
Ingredients
Scale
For the Shortcrust Pastry:
- 350g plain flour
- 175g unsalted butter (chilled and cubed)
- 2–3 tbsp cold water
- 1 large egg yolk
- A pinch of salt
For the Apple Filling:
- 6 medium Bramley apples (peeled, cored, and sliced)
- 100g caster sugar
- 1 tsp ground cinnamon (optional)
- 1 tbsp lemon juice
- 1 tbsp flour (to thicken the filling)
- 1 beaten egg (for glazing)
Instructions
- Preheat the Oven: Preheat your oven to 190°C (170°C fan) or gas mark 5.
- Make the Shortcrust Pastry: In a large bowl, rub the chilled, cubed butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and a little cold water, mixing with a knife until the dough begins to come together. Add more water if necessary, but avoid overworking the dough. Wrap the dough in cling film and chill for 30 minutes.
- Prepare the Apple Filling: While the pastry chills, peel, core, and slice the apples. Place the sliced apples in a bowl and toss with lemon juice to prevent browning. Mix in the caster sugar, cinnamon (if using), and flour to coat the apples evenly.
- Roll Out the Pastry: On a lightly floured surface, roll out two-thirds of the chilled pastry to fit your 9-inch pie dish, leaving a slight overhang. Line the pie dish with the rolled pastry and prick the base with a fork.
- Add the Apple Filling: Spoon the prepared apple mixture into the pie dish, spreading it evenly. The apples should be slightly heaped in the center.
- Prepare the Top Crust: Roll out the remaining one-third of the pastry for the top of the pie. Lay it over the apple filling and crimp the edges to seal the pie. Trim any excess pastry and use a fork or your fingers to create a decorative edge.
- Brush and Vent the Pie: Brush the top of the pie with the beaten egg to give it a golden, glossy finish. Cut a few small slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the pastry is golden and the apple filling is bubbling.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm with a scoop of vanilla ice cream, a drizzle of custard, or a dollop of whipped cream.
