Mary Berry Apple and Pear Pie

Mary Berry Apple and Pear Pie is made with Bramley apples, ripe pears, lemon curd, ready-made puff pastry, and demerara sugar. This delicious Mary Berry Apple and Pear Pie recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 6 people.

Ingredients Needed

• 200g (7oz) Bramley apples, peeled, cored, and roughly diced (prepared weight)
• 2 ripe pears, peeled, cored, and roughly diced
• 4 heaped tbsp lemon curd
• 1 x 500g (about 1.1 lb) block ready-made puff pastry
• 1 egg, beaten
• 30g (1oz) demerara sugar
• Icing sugar, for sprinkling

How To Make Apple and Pear Pie

1. Preheat the oven: Preheat the oven to 220°C/200°C Fan/Gas 7. Place a baking sheet into the oven to heat.
2. Prepare the fruit: Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit.
3. Roll out the pastry: Roll out the pastry on a floured work surface to a circle and trim it to a diameter of about 33cm (13in). Lift the pastry onto a sheet of baking paper.
4. Fill the pastry: Tip the apple and pear mixture into the center of the pastry. Spread out slightly, leaving a 7.5cm (3in) border around the edge. Brush the edge of the pastry with the beaten egg, then fold the pastry over and twist to make a border. Push it together to form sides (similar to a Cornish pasty). Brush the sides with more beaten egg, then sprinkle the demerara sugar all over the fruit and edges of the pastry.
5. Bake the pie: Lift the baking paper onto the hot baking sheet and bake in the preheated oven for about 35–40 minutes until golden and crisp.
6. Serve: Sprinkle with icing sugar to serve.

Recipe Tips

• Choose the Right Apples: Use Bramley apples for their tartness and softness when cooked, which balances the sweetness of the pears.
• Chill the Pastry: Keep the puff pastry in the fridge until you’re ready to use it. This helps it rise better during baking for a flakier texture.
• Don’t Overfill: Make sure to leave enough border around the edges of the pastry to fold and seal. Overfilling can lead to leaks and a messy pie.
• Brush the Edges: Use the beaten egg to brush both the edges and the top of the pastry. This gives a beautiful golden color and shine when baked.
• Check for Doneness: Keep an eye on the pie in the last few minutes of baking. If it’s golden brown and the pastry is crisp, it’s ready. If the edges are browning too quickly, cover them with foil to prevent burning.

How To Store Leftovers?

• Refrigerate: First, let the leftover Apple and Pear Pie cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
• Freeze: To freeze, wrap the cooled pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. You can freeze it for up to 3 months. To serve, remove the pie from the freezer and let it thaw in the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 619.61
• Total Fat: 34.65g
• Saturated Fat: 14.01g
• Cholesterol: 111mg
• Sodium: 267mg
• Potassium: 293mg
• Total Carbohydrate: 70.18g
• Dietary Fiber: 3.42g
• Sugars: 23.23g
• Protein: 5.72g

Try More Mary Berry Recipes:

• Mary Berry Orange Polenta Cake
• Mary Berry Strawberry Muffins
• Mary Berry Pickled Onions
• Mary Berry Cheese Biscuits