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

Mary Berry, a household name synonymous with delicious baking, has perfected countless recipes. Among her most beloved creations is her apple pie. This recipe isn't just about making a pie; it's about creating a comforting, nostalgic treat that embodies the essence of home baking. This guide provides a detailed, step-by-step walkthrough of Mary Berry's apple pie recipe, ensuring your baking success.

Ingredients You'll Need:

This recipe uses readily available ingredients, making it perfect for both novice and experienced bakers. Gather these before you begin:

For the pastry:

• 225g plain flour
• 100g cold unsalted butter, cubed
• 50g lard, cubed (or extra butter for a vegetarian option)
• 5-7 tbsp cold water

For the filling:

• 1kg cooking apples (Bramley apples are ideal, but others work well too), peeled, cored, and sliced
• 75g caster sugar
• 2 tbsp plain flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, cubed

Step-by-Step Instructions:

Making the Pastry:

1. Combine dry ingredients: In a large bowl, sift together the flour. This ensures a light and flaky pastry.
2. Cut in the fat: Add the cold, cubed butter and lard (or extra butter). Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Work quickly to keep the fat cold.
3. Add water gradually: Slowly add the cold water, a tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing, as this can result in a tough pastry.
4. Chill the dough: Form the dough into a disc, wrap it 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.

Assembling the Pie:

1. Preheat the oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the apple filling: 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 touch of brightness.
3. Roll out the pastry: On a lightly floured surface, roll out two-thirds of the pastry into a large circle, slightly larger than your pie dish. Carefully transfer the pastry to the pie dish.
4. Add the filling: Spoon the apple filling evenly into the pastry-lined dish. Dot the top with the cubed butter.
5. Top with the pastry: Roll out the remaining pastry and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. Cut vents in the top crust to allow steam to escape.
6. Bake: Bake for 45-50 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.

Cooling and Serving:

Allow the apple pie to cool slightly before serving. This allows the filling to set and makes it easier to slice. Serve warm or at room temperature, with a dollop of custard or cream, if desired.

Tips for the Perfect Mary Berry Apple Pie:

• Use good quality apples: The flavor of your apples will significantly impact the taste of your pie.
• Don't overwork the pastry: Overworking the pastry will make it tough.
• Chill the dough thoroughly: Chilling the dough is crucial for a flaky crust.
• Blind baking (optional): For a crispier bottom crust, you can blind bake the pastry for 15 minutes before adding the filling.

This detailed guide helps you recreate Mary Berry's renowned apple pie. Remember to savor the process and enjoy the delicious results! Happy baking!