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mary berry apple pie recipe

Mary Berry Apple Pie Recipe

Mary Berry’s apple pie is nothing short of legendary, and it’s the ultimate dessert!
I always prep the pastry dough first to let it rest in the fridge—it makes it so much easier to roll and shape.
The filling is a delicious marriage of tender apples, warm spices, and just enough sugar to balance the tartness.
I like to use a mix of apples—something firm like Granny Smith paired with a sweeter variety like Honeycrisp.
Of course, you'll let this pie cool to allow the filling to set beautifully, making slicing a breeze and eating a joy!
Prep Time1 hour
Cook Time45 minutes
Course: Dessert
Servings: 6

Ingredients

  • 1 ½ cups All-Purpose Flour
  • ½ cup Butter cold, cubed
  • 2 tbsp Cold Water
  • 1 Egg Yolk
  • 4 cups Cooking Apples peeled, cored, sliced
  • ½ cup Caster Sugar
  • 1 tsp Cinnamon
  • 1 tbsp Lemon Juice
  • 1 Beaten Egg for glazing

Instructions

  • Begin by making the pastry.
  • In a large bowl, rub the chilled, cubed butter into the flour with your fingertips.
  • Mix until it resembles fine breadcrumbs.
  • Add the egg yolk and a little cold water to bind the mixture.
  • Wrap the dough in cling film and chill for 30 minutes.
  • Preheat your oven to 375°F.
  • This gives you time to prepare the apple filling.
  • Combine the sliced apples with caster sugar, cinnamon, and lemon juice.
  • This helps prevent browning and adds a lovely flavor.
  • Roll out the chilled pastry and line a 9-inch pie dish with half of it.
  • Place half of the apple mixture into the dish.
  • Distribute the apples evenly for consistent baking.
  • Cover the apples with the remaining pastry.
  • Seal the edges with a fork or your fingers.
  • Make a few slits on top for steam to escape.
  • Brush with the beaten egg for a beautiful golden crust.
  • Bake in the preheated oven for about 45 minutes, until the crust is golden brown.
  • The apples should be tender and the filling bubbling.
  • Once done, let it cool slightly before serving.