Mary Berry 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!
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.