Mary Berry Apple Pie is made with cooking apples, caster sugar, whole cloves, plain flour, butter, and white baking vegetable fat. This traditional Mary Berry Apple Pie recipe creates a delicious dessert that takes about 1 hour and 25 minutes to prepare and can serve up to 6 people.
Ingredients Needed
For the filling:
- 675g (1½ lb) cooking apples, peeled, cored, and thickly sliced
- 50–75g (2–3 oz) caster sugar (adjust based on apple sweetness)
- 4 whole cloves
For the pastry:
- 175g (6 oz) plain flour (1½ cups)
- 50g (2 oz) diced butter (3½ tablespoons)
- 50g (2 oz) diced white baking vegetable fat (3½ tablespoons)
- Milk, for glazing
- Sugar, for sprinkling
How To Make Apple Pie
- Prepare the filling: Arrange half the apple slices in the bottom of a shallow 900ml (1 quart) pie dish and sprinkle with caster sugar. Evenly distribute the cloves among the apples. Cover with the remaining apple slices and add 3 tablespoons of cold water.
- Make the pastry: Measure the flour into a bowl, then add diced butter and white vegetable fat. Rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of cold water and mix to form a firm dough.
- Roll out the dough: Roll out the dough on a lightly floured surface to cover the top of the pie dish. Lift the dough onto the dish and trim the edges. Optionally, cut the trimmings into decorative shapes and press lightly onto the dough. Chill in the fridge for 30 minutes.
- Bake the pie: Preheat the oven to 200°C/fan 180°C/gas 6 (400°F). Brush the pie with a little milk and sprinkle the top with sugar. Make a small slit in the center for steam to escape. Bake for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover loosely with foil towards the end of the pastry browns too quickly.
Recipe Tips
- Choose the right apples: Use a mix of sweet and tart cooking apples, like Bramley and Granny Smith, for a balanced flavor.
- Slice apples evenly: Make sure your apple slices are uniform in thickness to ensure they cook evenly.
- Chill the pastry: Always chill the pastry for at least 30 minutes before rolling it out to keep it flaky and easy to handle.
- Use cold water: When making the pastry, make sure the water is cold. This helps keep the butter solid, resulting in a flakier crust.
- Check the pie while baking: Keep an eye on the pie as it bakes. If the crust browns too quickly, cover it loosely with foil to prevent burning while the apples finish cooking.
How To Store Leftovers?
- Refrigerate: First, let the leftover apple pie cool until it reaches room temperature. Then, cover it with plastic wrap or aluminum foil and store it in the fridge. It will keep well for up to 3 days.
- Freeze: To freeze apple pie, allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the pie in the fridge for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 piece (125g)
- Calories: 296
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 251mg
- Potassium: 81mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Slow Cooker Pulled Pork
- Mary Berry 10-Minute Tomato Soup
- Mary Berry Mexican Tortilla Bake
- Mary Berry Sticky Pork
Mary Berry Apple Pie Recipe
Description
Mary Berry Apple Pie is made with cooking apples, caster sugar, whole cloves, plain flour, butter, and white baking vegetable fat. This traditional Mary Berry Apple Pie recipe creates a delicious dessert that takes about 1 hour and 25 minutes to prepare and can serve up to 6 people.
Ingredients
For the filling:
For the pastry:
Instructions
- Prepare the filling: Arrange half the apple slices in the bottom of a shallow 900ml (1 quart) pie dish and sprinkle with caster sugar. Evenly distribute the cloves among the apples. Cover with the remaining apple slices and add 3 tablespoons of cold water.
- Make the pastry: Measure the flour into a bowl, then add diced butter and white vegetable fat. Rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of cold water and mix to form a firm dough.
- Roll out the dough: Roll out the dough on a lightly floured surface to cover the top of the pie dish. Lift the dough onto the dish and trim the edges. Optionally, cut the trimmings into decorative shapes and press lightly onto the dough. Chill in the fridge for 30 minutes.
- Bake the pie: Preheat the oven to 200°C/fan 180°C/gas 6 (400°F). Brush the pie with a little milk and sprinkle the top with sugar. Make a small slit in the center for steam to escape. Bake for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover loosely with foil towards the end of the pastry browns too quickly.
Notes
- Choose the right apples: Use a mix of sweet and tart cooking apples, like Bramley and Granny Smith, for a balanced flavor.
- Slice apples evenly: Make sure your apple slices are uniform in thickness to ensure they cook evenly.
- Chill the pastry: Always chill the pastry for at least 30 minutes before rolling it out to keep it flaky and easy to handle.
- Use cold water: When making the pastry, make sure the water is cold. This helps keep the butter solid, resulting in a flakier crust.
- Check the pie while baking: Keep an eye on the pie as it bakes. If the crust browns too quickly, cover it loosely with foil to prevent burning while the apples finish cooking.
Mary Berry Apple Pie Recipe