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Mary Berry’s Apple and Pear Pie Recipe


Featuring a delectable apple and pear filling and crafted with ready-made pastry, Mary Berry’s autumnal fruit pie is a breeze to prepare. This is remarkably quick and impressive—a delightful shortcut!


apple and pear open pie mary berry
Mary Berry Apple and Pear Pie
Prep: 15 mins Total: 55 mins Yields: 6

OTHER MARY MAKES IT EASY RECIPES:


Why you’ll like it

Here are a few reasons why you should give Mary Berry’s Apple and Pear Open Pie a try:

  • The combination of Bramley apples and ripe pears creates a delightful blend of flavours.
  • The addition of lemon curd adds a tangy twist to the traditional apple and pear pie.
  • The flaky puff pastry provides a perfect contrast to the soft fruit filling.
  • The unique folding and twisting technique gives the pie an elegant and impressive appearance.
  • It’s a versatile dessert that can be enjoyed on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.

Mary Berry Apple and Pear Open Pie Recipe

Ingredients

  • Bramley apples – 7oz / 200g Bramley apples
  • Ripe pears – 2 ripe pears
  • Lemon curd – 4 heaped tbsp lemon curd
  • Puff pastry – 1 x 500g block puff pastry
  • Egg – 1 beaten egg
  • Demerara sugar – 1oz / 30g demerara sugar
  • Icing sugar (for sprinkling)

How to make Apple and Pear Open Tart Mary Berry?

  1. Preheat oven and prepare baking sheet. Preheat the oven to 220C/200C Fan/Gas 7, and place a baking sheet inside to heat.
  2. Combine fruits and lemon curd. In a bowl, combine the diced apples and pears, adding lemon curd and mixing thoroughly to coat the fruit.
  3. Roll out pastry and transfer to baking sheet. On a floured work surface, roll out the pastry into a circle and trim it to a diameter of approximately 33cm (13in). Carefully transfer the pastry onto a sheet of baking paper.
  4. Add the filling. Place the apple and pear mixture in the centre of the pastry, spreading it slightly and leaving a 7.5cm (3in) border around the edge. Brush the edge of the pastry with beaten egg, then fold and twist the pastry to create a border, pressing it together to form sides resembling the edge of a Cornish pasty. .
  5. Bake. Brush the sides with more beaten egg and sprinkle demerara sugar over the fruit and pastry edges. Lift the baking paper onto the hot baking sheet and bake in the preheated oven for about 35–40 minutes until the pie is golden and crisp.

Tips

  • You can assemble the pie up to 3 hours ahead of baking.
  • However, this pie is not suitable for freezing.

Variations

  • Add a sprinkle of cinnamon or nutmeg to the fruit mixture for a warm and cosy flavour.
  • Replace the lemon curd with apricot jam for a different twist.
  • Experiment with different types of pastry, such as shortcrust or filo, for a unique texture.

Serving Mary Berry Apple & Pear Pie

This Apple and Pear Open Pie is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy accompaniment complements the flavours of the pie and adds a touch of indulgence.

Storing the Apple and Pear Open Pie

Once baked, this pie is best enjoyed fresh. However, if you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes to restore the crispness of the pastry before serving.

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apple and pear open pie mary berry

Mary Berry Apple and Pear Pie Recipe

Caroline Sciberras
Featuring a delectable apple and pear filling and crafted with ready-made pastry, Mary Berry's autumnal fruit pie is a breeze to prepare. This is remarkably quick and impressive—a delightful shortcut!
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine British
Servings 6

Ingredients
  

  • 200 grams 7 ounces Bramley apples, peeled, cored and roughly diced (prepared weight)
  • 2 ripe pears peeled, cored and roughly diced
  • 4 heaped tablespoon lemon curd
  • 500 grams 1 block puff pastry
  • 1 egg beaten
  • 30 grams 1 ounce demerara sugar
  • Icing sugar for sprinkling

Instructions
 

  • Preheat oven and prepare baking sheet. Preheat the oven to 220C/200C Fan/Gas 7, and place a baking sheet inside to heat.
  • Combine fruits and lemon curd. In a bowl, combine the diced apples and pears, adding lemon curd and mixing thoroughly to coat the fruit.
  • Roll out pastry and transfer to baking sheet. On a floured work surface, roll out the pastry into a circle and trim it to a diameter of approximately 33cm (13in). Carefully transfer the pastry onto a sheet of baking paper.
  • Add the filling. Place the apple and pear mixture in the center of the pastry, spreading it slightly and leaving a 7.5cm (3in) border around the edge. Brush the edge of the pastry with beaten egg, then fold and twist the pastry to create a border, pressing it together to form sides resembling the edge of a Cornish pasty. .
  • Bake. Brush the sides with more beaten egg and sprinkle demerara sugar over the fruit and pastry edges. Lift the baking paper onto the hot baking sheet and bake in the preheated oven for about 35–40 minutes until the pie is golden and crisp.

Notes

Mary’s Tips: You can assemble the pie up to 3 hours ahead. However, it is not suitable for freezing.
Keyword Apple, Autumn, Baking, British, Dessert, Pear, Pie

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