Mary Berry Classic Apple Pie Recipe

This timeless Mary Berry Apple Pie is made with tart Bramley cooking apples, whole aromatic cloves, and a rich, crumbly pastry crafted from both butter and white vegetable fat. The result is a comforting contrast of soft, fluffy fruit bubbling beneath a crisp, pale golden lid that shatters delicately with every forkful. It is the ultimate Sunday lunch finale, bringing warmth and nostalgia to the table for the whole family.

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Mary Berry Apple Pie Ingredients

The Filling:

• 675g (1½lb) Cooking apples: Peeled, cored, and thickly sliced. Bramleys are ideal as they break down into a fluffy puree.
• 50–75g (2–3oz) Caster sugar: Adjust the amount based on the tartness of your apples.
• 4 Whole cloves: These add a subtle, spicy warmth that elevates the apple flavor without overpowering it.
• 3 tbsp Cold water: To steam the apples as they bake.

The Pastry:

• 175g (6oz) Plain flour: The structure of the crust.
• 50g (2oz) Butter: Diced, for flavor.
• 50g (2oz) White vegetable fat (shortening/lard): Diced; this ensures the pastry is exceptionally short and flaky.
• Cold water: Approx 2 tablespoons to bind the dough.
• Milk: For glazing the top.
• Sugar: For sprinkling on the crust to create a crunchy finish.

How To Make Mary Berry Classic Apple Pie

1. Prepare the Filling: Arrange half of the peeled and sliced apples in the bottom of a shallow 900ml (1½ pint) pie dish. Sprinkle with the caster sugar and arrange the four cloves evenly among the fruit. Cover with the remaining apple slices and pour in 3 tablespoons of cold water.
2. Make the Pastry: Measure the flour into a large mixing bowl. Add the diced butter and white vegetable fat. Using your fingertips, gently rub the fats into the flour until the mixture resembles fine breadcrumbs. Avoid overworking it, as this keeps the pastry cool and light.
3. Bind the Dough: Add about 2 tablespoons of cold water to the mixture. Stir with a knife or your hand until it comes together into a firm dough. If it feels too dry, add a tiny drop more water, but be careful not to make it sticky.
4. Roll and Cover: Lightly flour your work surface. Roll out the dough to a shape slightly larger than the top of your pie dish. Carefully lift the dough over the apples. Trim the excess pastry from the edges with a sharp knife.
5. Decorate and Chill: If you like, re-roll the trimmings to cut out decorative shapes like leaves. Brush the back of the leaves with water and press them onto the pie crust. Place the pie in the fridge to chill for 30 minutes. This relaxes the gluten and prevents shrinking.
6. Bake: Preheat the oven to 200°C / Fan 180°C / Gas 6. Brush the chilled pastry generously with milk and sprinkle with sugar. Make a small slit in the center to allow steam to escape. Bake for 40–45 minutes until the pastry is crisp and pale golden, and the apples are tender.

Recipe Tips

• Pastry Fats: Mary uses a mix of butter and white vegetable fat (like Trex or Crisco). The butter provides the rich taste, while the vegetable fat gives the crust a superior “short” texture and flakiness.
• Preventing Browning: Keep an eye on the pie towards the end of the cooking time. If the pastry is browning too quickly but the apples aren’t soft yet, cover the pie loosely with foil to protect the crust.
• The Chill Step: Do not skip chilling the pie before baking. Chilling hardens the fat again, which creates flaky layers when it hits the hot oven.
• Serving the Cloves: The cloves impart flavor during baking, but warn your guests to look out for them, or try to remove them if visible when serving.

What To Serve With Apple Pie

• Hot Custard: The classic British pairing; the thick, vanilla sauce warms the pie.
• Vanilla Ice Cream: The contrast of hot pie and cold, melting ice cream is irresistible.
• Clotted Cream: For a luxurious, rich topping.
• Sharp Cheddar: A slice of cheese is a traditional old-school accompaniment to apple pie.

How To Store Apple Pie

• Refrigerate: Once cooled, cover the pie loosely with foil and store it in the refrigerator for up to 3 days.
• Reheat: To restore the crisp pastry, reheat individual slices in the oven at 180°C for 10-15 minutes. Microwaving will soften the crust.
• Freeze: You can freeze the baked pie once cooled. Defrost completely before reheating. Alternatively, you can freeze the raw pastry dough for up to 3 months.

Mary Berry Apple Pie Nutrition Facts

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 52g
• Sugar: 25g
• Protein: 3g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry​ Apple And Walnut Cake Recipe
• Mary Berry​ Apple Cake Traybake Recipe
• Mary Berry​ Apple Crumble Muffins Recipe