Mary Berry Apple and Pear Pie

There’s something about Mary Berry’s apple and pear pie that just feels right. The way the Bramley apples fall apart, all soft and trembling under their own weight. The pears, ripe enough to almost bruise in your hand. Then there’s the lemon curd… bright, reckless, waking up the whole thing with a sharp smack.

Golden puff pastry holds it together. Barely. It bakes up loud and proud: flaky, blistered, a little wild-looking — exactly how a homemade pie should look when you’re not trying to impress the neighbors.

I first made this pie on a rainy afternoon. The house smelled like something my gran might have pulled from the Aga. You know that smell? A little buttery. A little sharp. Heavy with the promise of sugar.

🧡 Why You’ll Love This Pie

• Bursting with the natural sweetness of fresh apples and pears.
• The addition of lemon curd adds a zesty kick, enhancing the fruit flavors.
• Wrapped in golden, flaky puff pastry, creating a comforting, indulgent treat.
• Simple yet elegant, making it a versatile dessert for gatherings or cozy nights in.

🍎 Ingredients:

• 200g Bramley apples, peeled, cored, diced (don’t overthink the size)
• 2 ripe pears, same deal — peeled, cored, diced
• 4 heaping tablespoons of lemon curd
• One 500g block puff pastry (cold and defiant)
• 1 egg, beaten to submission
• 30g demerara sugar
• Icing sugar, for that last shameless flourish

🥧 How To Make Mary Berry Apple and Pear Pie?

1. Crank the oven up to 220°C (or 200°C if you’re using a fan oven) and shove a baking sheet inside to get screaming hot.
2. Toss the apples and pears with the lemon curd. Let them get messy. It’s fine.
3. Roll out the pastry until it’s about the size of a small battlefield (33cm across if you need a number). Slap it onto some baking paper.
4. Dump the fruit in the middle. Leave a fat, generous border — about three inches if you care.
5. Egg wash the edge. Fold it over, roughly, like you’re wrapping up something precious but breakable. Twist it if you like. Pinch it if you’re feeling feisty.
6. Brush more egg over the twisted bits. Chuck a handful of demerara sugar over the top.
7. Pull the hot tray from the oven. Carefully slide your paper and pie onto it. Hear it hiss? Good.
8. Bake for 35–40 minutes until golden, blistered, and reckless-looking.
9. Cool a bit. Then dust it with icing sugar, like a snowfall you didn’t see coming.

💭 Tips That Actually Matter

• Drown the fruit in lemon curd. Half-hearted mixing gives sad patches.
• Hot baking sheet or bust. Otherwise your pie’s bottom will be a soggy, tragic mess.
• Don’t stress the folding. Rustic beats perfect.
• Sugar the edges like you mean it. Makes all the difference when you bite in.

🍨 What To Serve With Apple and Pear Pie?

• Vanilla ice cream melting into every crack
• Double cream poured without apology
• Custard, steaming and thin
• Strong black tea, because someone needs to stay awake after this

🎚 How To Store Leftover Apple and Pear Pie

Fridge? Sure. Box it up for four days.
Freezer? Why not. Wrap slices tight — cling film then foil. They’ll survive four months if you forget them.

FREQUENTLY ASKED QUESTIONS

Q: What is the best pear for apple and pear pie?
A: Bartlett pears (red or green) are ideal, bringing a delicate sweetness and soft texture.

Q: How do you keep the bottom crust of apple and pear pie from getting soggy?
A: Use a hot baking sheet and avoid overloading the filling.

Q: What is the best thickener for apple and pear pie?
A: All-purpose flour is a good choice to bind the juices and create a luscious filling.

Q: Why does my apple and pear pie turn watery?
A: It may be underbaked; ensure thorough baking for firm filling.

Try More Mary Berry Recipes:

• Mary Berry Banoffee Pie
• Mary Berry Lemon And Blueberry Muffins
• Mary Berry Raspberry Frangipane Tart
• Mary Berry Carrot Cake Loaf

Nutrition Facts

• Calories 200
• Calories from Fat 108
• Total Fat 12g
• Saturated fat 6g
• Cholesterol 15mg
• Sodium 125mg
• Carbohydrates 21g
• Net carbs 20g
• Fiber 1g
• Glucose 5g
• Protein 2g