Mary Berry’s Apple Pie With Shortcrust Pastry Recipe
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.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
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.