medshi8 This flaky, comforting Mary Berry Apple Pie is made with tart Bramley apples and crisp shortcrust pastry, ready in 1 hour 5 minutes. Breaking through the golden, sugar-crusted lid to reveal the hot, clove-scented fruit bubbling underneath feels wonderfully nostalgic. I find this traditional top-crust pudding is the absolute best way to finish a Sunday roast.
Why This Classic Works
I used to think a pie needed a bottom crust, but making this without one completely changed my mind. Baking the apples directly in the dish prevents a soggy base while ensuring the exceptionally flaky lid stays crisp.
The filling remains incredibly simple, letting the Bramley apples shine without being weighed down by pre-cooking. Discovering that whole cloves infuse a subtle warmth into the fruit was a brilliant surprise.
Mary Berry Apple Pie Ingredients
- 175g plain flour
- 50g cold butter, diced
- 50g cold white vegetable fat (shortening), diced
- 2 tbsp cold water
- 675g Bramley apples (peeled, cored, and sliced)
- 60g caster sugar
- 4 whole cloves
- 3 tbsp cold water (for the filling)
- 1 tbsp milk, for glazing
- 1 tbsp demerara sugar, for sprinkling
How To Make Mary Berry Apple Pie
- 1. Prepare The Filling: Layer half the sliced Bramley apples in the base of a 900ml pie dish. Sprinkle with the caster sugar and tuck the whole cloves evenly among the fruit. Cover with the remaining apple slices and drizzle the 3 tablespoons of cold water over the top.
- 2. Rub The Fat Into The Flour: In a large bowl, combine the plain flour, diced cold butter, and white vegetable fat. Use your fingertips to gently rub the fats into the flour until the mixture resembles fine breadcrumbs.
- 3. Form The Pastry Dough: Sprinkle 2 tablespoons of cold water over the crumb mixture. Stir lightly with a knife until it starts to clump together, then use your hands to gently bring it into a firm ball of dough.
- 4. Roll Out The Lid: Lightly flour your work surface and roll the pastry out to a size just large enough to cover your pie dish. Carefully lift the dough and drape it over the apples.
- 5. Crimp And Glaze: Trim away any excess pastry overhanging the edges, then use a fork or your fingers to crimp the border securely to the dish. Brush the pastry lid evenly with milk and scatter the demerara sugar over the top.
- 6. Bake Until Golden: Cut a small slit in the centre of the pastry to let steam escape. Bake at 200°C (180°C fan/Gas Mark 6) for 40 to 45 minutes until the pastry is crisp and deeply golden.
Recipe Tips
- Keep ingredients cold: Using fridge-cold butter and fat ensures your pastry stays beautifully flaky rather than turning tough and dense.
- Count your cloves: Remember exactly how many whole cloves you put into the filling so you can warn your guests before they take a bite.
- Protect the crust: If the pastry starts browning too quickly before the 40-minute mark, loosely cover the top with a piece of foil to prevent burning.
What To Serve With Apple Pie
This traditional pudding calls for a generous pour of hot vanilla custard to balance the tartness of the Bramley apples. If you prefer something colder, a scoop of vanilla bean ice cream melting over the hot pastry is absolutely brilliant.
How To Store
Keep any leftover pie in the fridge for up to three days, lightly covered with foil. You can reheat portions in the microwave, though warming them in a low oven will help crisp up the pastry lid.
FAQs
Can I make this pie ahead of time?
Yes, you can assemble the entire pie earlier in the day and keep it in the fridge until baking. Just brush it with milk and add the sugar right before it goes into the oven.
Why doesn’t this recipe have a bottom crust?
A top-crust only pie is a traditional British method that totally prevents a soggy base. The apples steam perfectly in their own juices while the pastry lid stays exceptionally crisp.
Do I have to use Bramley apples?
Bramley apples break down into a fluffy texture while retaining a sharp flavour that contrasts the sweet crust. If you cannot find them, Granny Smith apples work as a good substitute, though they hold their shape more.
Nutrition
- Calories: 310 kcal
- Total Fat: 16 g
- Saturated Fat: 7 g
- Cholesterol: 20 mg
- Sodium: 85 mg
- Total Carbohydrate: 41 g
- Protein: 3 g
Try More Recipes:
- Mary Berry Apple Sandwich Cake Recipe
- Mary Berry Apple Tart Recipe
- Mary Berry Apple Frangipane Tart Recipe
Mary Berry Apple Pie
6
servings20
minutes15
minutesMary Berry Apple Pie delivers a flaky, tender dessert loaded with tart Bramley apples and a hint of clove. Ready in 1 hour 5 minutes, this fuss-free, top-crust classic is the ultimate comfort food for a cozy Sunday roast finale.
Ingredients
175g plain flour
50g cold butter, diced
50g cold white vegetable fat (shortening), diced
2 tbsp cold water
675g Bramley apples (peeled, cored, and sliced)
60g caster sugar
4 whole cloves
3 tbsp cold water (for the filling)
1 tbsp milk, for glazing
1 tbsp demerara sugar, for sprinkling
Directions
- 1. Prepare The Filling: Layer half the sliced Bramley apples in the base of a 900ml pie dish. Sprinkle with the caster sugar and tuck the whole cloves evenly among the fruit. Cover with the remaining apple slices and drizzle the 3 tablespoons of cold water over the top.
- 2. Rub The Fat Into The Flour: In a large bowl, combine the plain flour, diced cold butter, and white vegetable fat. Use your fingertips to gently rub the fats into the flour until the mixture resembles fine breadcrumbs.
- 3. Form The Pastry Dough: Sprinkle 2 tablespoons of cold water over the crumb mixture. Stir lightly with a knife until it starts to clump together, then use your hands to gently bring it into a firm ball of dough.
- 4. Roll Out The Lid: Lightly flour your work surface and roll the pastry out to a size just large enough to cover your pie dish. Carefully lift the dough and drape it over the apples.
- 5. Crimp And Glaze: Trim away any excess pastry overhanging the edges, then use a fork or your fingers to crimp the border securely to the dish. Brush the pastry lid evenly with milk and scatter the demerara sugar over the top.
- 6. Bake Until Golden: Cut a small slit in the centre of the pastry to let steam escape. Bake at 200°C (180°C fan/Gas Mark 6) for 40 to 45 minutes until the pastry is crisp and deeply golden.
