Mary Berry's Classic Apple Pie: A Step-by-Step Guide

Mary Berry, a household name synonymous with baking excellence, has graced our kitchens with countless recipes. Among her most beloved creations is her classic apple pie. This guide will walk you through creating this iconic dessert, ensuring a perfectly golden, crisp pastry encasing a sweet and tangy apple filling. Get ready to bake a pie worthy of Mary Berry herself!

Ingredients: For the Pastry

• 225g plain flour
• 110g cold unsalted butter, cubed
• 50g lard, cubed (optional, but adds extra flakiness)
• Pinch of salt
• 5-7 tablespoons of iced water

Ingredients: For the Filling

• 1kg cooking apples (e.g., Bramley, Cox's Orange Pippin), peeled, cored, and sliced
• 100g caster sugar
• 2 tbsp plain flour
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, cubed

Instructions: Making the Pastry

1. Combine Dry Ingredients: In a large bowl, sift together the flour and salt.
2. Cut in Fats: Add the cold, cubed butter and lard (if using). Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Work quickly to prevent the butter from melting.
3. Add Water Gradually: Gradually add the iced water, a tablespoon at a time, mixing lightly until the dough just comes together. Avoid overmixing.
4. Form a Disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in cling film and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.

Instructions: Making the Apple Filling

1. Combine Ingredients: In a large bowl, gently toss the sliced apples with the caster sugar, flour, cinnamon, nutmeg, and lemon juice. The lemon juice helps prevent browning and adds a lovely zing.
2. Prepare for Baking: Set aside.

Instructions: Assembling and Baking the Pie

1. Preheat Oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Roll Out Pastry: On a lightly floured surface, roll out two-thirds of the pastry into a large circle, large enough to line a 23cm (9 inch) pie dish.
3. Line the Dish: Carefully transfer the pastry to the pie dish, gently pressing it into the base and up the sides. Trim any excess pastry.
4. Add Filling: Pour the apple filling into the pastry-lined dish. Dot the top with the cubed butter.
5. Top with Pastry: Roll out the remaining pastry and either place it over the filling or cut into strips to create a lattice top. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
6. Egg Wash (Optional): For a golden brown finish, brush the top crust with a beaten egg.
7. Bake: Bake for 40-45 minutes, or until the pastry is golden brown and the filling is bubbling. If the pastry starts to brown too quickly, cover the edges with foil.
8. Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

Serving Suggestions

Serve your Mary Berry-inspired apple pie warm with a scoop of vanilla ice cream, custard, or clotted cream. The warm, spiced apples paired with a cool dessert topping create a perfect balance of flavors and textures.

Tips for Success

• Use Cold Ingredients: Cold butter and lard are crucial for a flaky pastry.
• Don't Overmix: Overmixing the pastry will result in a tough crust.
• Blind Baking (Optional): For a crispier base, you can blind bake the pastry before adding the filling. This involves lining the pastry with baking paper and filling it with baking beans before baking for 15 minutes.

This recipe captures the essence of Mary Berry's baking philosophy: simple ingredients, precise techniques, and a focus on creating delicious, heartwarming desserts. Enjoy baking!