I remember the first time I baked Mary Berry’s Apple and Pear Pie. It was a chilly autumn afternoon, and the smell of freshly baked pastry filled the house. The apples and pears melded together in such a comforting way, creating a perfect blend of sweetness and tartness. It was an instant hit with my family, and it felt like the kind of dessert that not only warms your belly but also your soul. This pie has since become a favorite in my household, and I always look forward to making it during the fall and winter months. There’s just something about the combination of these fruits wrapped in golden pastry that feels both special and familiar.
Mary Berry Apple And Pear Pie Recipe
Mary Berry, the queen of British baking, is known for her simple yet elegant recipes. Her Apple and Pear Pie is a delightful balance of flavors, where the juicy fruits are complemented by a buttery, flaky pastry. The recipe is easy to follow, yet the result is impressive enough to serve at any dinner gathering. Whether you’re a seasoned baker or a novice in the kitchen, this pie is forgiving and fun to make.
What I love most about this pie is that it doesn’t require a lot of fancy ingredients or complicated techniques. It’s all about the quality of the fruit and the way you assemble it. I’ve made this pie countless times, tweaking it here and there, but Mary Berry’s original recipe always remains a winner.
Ingredients Needed
When I first tried this recipe, I thought it would be more complicated. But it turns out, the ingredients are pretty straightforward, which made it perfect for a weekend bake. Here’s what you’ll need:
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For The Pastry
- 225g (8 oz) plain flour
- 100g (4 oz) unsalted butter, chilled and diced
- 1-2 tablespoons cold water
- A pinch of salt
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For The Filling
- 2 large apples (I prefer Bramley or any cooking apple)
- 2 pears (Conference or Bartlett are ideal)
- 100g (4 oz) caster sugar
- 1 tablespoon cornflour
- 1/2 teaspoon ground cinnamon (optional, but I love it for extra warmth)
- A squeeze of lemon juice
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For The Glaze
- 1 egg, beaten
The simplicity of the ingredients is one of the reasons this pie is such a crowd-pleaser. The pears add a soft, delicate texture, while the apples provide that wonderful tartness. Together, they create a delightful balance that I can never get enough of.
Equipment Needed
While the recipe itself is easy to follow, there are a few pieces of equipment that make the process smoother. I learned the hard way to get these essentials before starting, as they really do make a difference:
- A pie dish (around 22-23cm/9-inch) – It’s important to have a good-sized dish so the pie isn’t too shallow. The filling needs room to spread out, and the pastry needs space to bake evenly.
- A rolling pin – You’ll want a smooth surface to roll out the dough, and a rolling pin helps you get the right thickness for your pastry.
- A sharp knife – For peeling and slicing the apples and pears. The sharper the knife, the cleaner the cut and the faster you’ll get through it.
- A pastry brush – To glaze the top of the pie before baking. This gives it that beautiful golden sheen.
- Baking paper and beans (or rice) – If you’re blind baking the base, this will prevent the pastry from puffing up in odd places.
Having the right equipment has made pie-making feel more like an art rather than a chore. The first time I didn’t use a pie dish with the right depth, and the filling overflowed during baking, which was a messy lesson learned.
How To Make Mary Berry Apple And Pear Pie?
Making this pie is surprisingly straightforward, especially for how impressive it looks once it’s done. Here’s a step-by-step guide on how I’ve always made it:
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Make The Pastry
- Sift the flour into a large bowl and add the pinch of salt.
- Add the chilled butter and rub it into the flour using your fingertips until it resembles breadcrumbs. This is the fun part – just make sure not to overwork the mixture.
- Gradually add cold water, a little at a time, and mix until the dough comes together. Don’t overmix it.
- Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
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Prepare The Fruit Filling
- Peel and core the apples and pears, then chop them into bite-sized chunks. I like leaving a bit of texture, so I don’t chop them too finely.
- Put the chopped fruit into a bowl and mix with sugar, cornflour, cinnamon, and lemon juice. This creates the sweet and tangy filling that’s the heart of the pie.
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Assemble The Pie
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Roll out two-thirds of the pastry on a lightly floured surface to line your pie dish.
- Fill the pie with the fruit mixture, and then roll out the remaining pastry for the lid.
- Place the lid over the filling and press the edges together. You can crimp the edges for a more decorative look.
- Cut a small slit in the top to let the steam escape during baking.
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Bake
- Brush the top with beaten egg for a lovely golden color.
- Place the pie in the oven for 40-45 minutes or until the pastry is golden and the filling is bubbling. If the edges brown too quickly, you can cover them with foil.
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Let It Cool
- Let the pie rest for a bit after baking, so the filling sets. It’ll be hard to resist, but I promise, it’s worth the wait!
Recipe Variations
One of the things I’ve learned while making this pie is how easy it is to customize. Over time, I’ve tried a few variations that were just as delightful as the original recipe:
- Spiced apple and pear pie – Add a pinch of ground nutmeg or cloves to the filling for an extra layer of warmth.
- Mixed berries – Sometimes I toss in a handful of blackberries or raspberries for a tart contrast to the sweet apples and pears.
- Crumble topping – Instead of the traditional pastry top, try a buttery crumble topping. It adds a crunchy contrast to the soft fruit filling.
What Goes Well With Mary Berry Apple And Pear Pie?
This pie is delicious on its own, but here are a few things I’ve paired it with for an extra indulgent treat:
- Vanilla ice cream – The creaminess of ice cream complements the fruity filling and buttery pastry perfectly.
- Whipped cream – A dollop of freshly whipped cream brings richness and a slight sweetness to balance the tartness of the fruit.
- Custard – Nothing says British comfort food like a warm bowl of custard alongside your pie.
- Cheese – A sharp, crumbly cheddar works surprisingly well with the sweetness of the pie. It’s a traditional pairing in the UK.
What I Have Learnt
One of the biggest lessons I’ve learned while baking Mary Berry’s Apple and Pear Pie is patience. It’s easy to rush through the process, especially when you’re hungry, but letting the dough chill, the filling rest, and the pie cool before serving makes all the difference. I also realized how versatile the recipe is. It’s a blank canvas for whatever fruit you have on hand, and it’s forgiving enough to tweak based on what you like.
I’ve also come to appreciate the balance between apples and pears. The pears offer sweetness and softness, while the apples bring structure and a bit of tartness. This balance is key to making the pie really sing.
FAQs
What Are The Main Ingredients For Mary Berry’s Apple And Pear Pie?
The main ingredients for Mary Berry’s Apple and Pear Pie include Bramley apples, pears, sugar, butter, ground cinnamon, lemon juice, and shortcrust pastry. You will also need an egg for glazing the pastry.
How Long Should I Bake Mary Berry’s Apple And Pear Pie For?
Mary Berry’s Apple and Pear Pie should be baked for about 45-50 minutes at 180°C (160°C fan) or 350°F (320°F fan) until the pastry is golden and the filling is bubbling. It’s important to check the pie during baking to ensure the pastry doesn’t over-brown.
Can I Make Mary Berry’s Apple And Pear Pie Ahead Of Time?
Yes, you can make Mary Berry’s Apple and Pear Pie ahead of time. The pie can be assembled and then refrigerated before baking for up to a day. Alternatively, you can bake the pie and store it in an airtight container for 2-3 days. If you want to freeze it, wrap the unbaked pie tightly and freeze for up to 3 months.