Step-by-step cookalong: Mary Berry's Apple Pie 'Master Recipe'

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We've snagged this great step-by-step dessert recipe from Mary Berry's Cookery Course...

Mary Berry

© Mary Berry's Cookery Course

We don't just want to make apple pie...We want to make a Mary Berry apple pie. Follow this step-by-step recipe from the Great British Bake Off judge's latest book and make your Sunday afternoon magical - with a splash of custard.

Double-crust Apple Pie

Mary says, "Homely and traditional, apple pie is the perfect dessert for a special meal. It never fails to please and is surprisingly easy to master. The trick is to have crisp, golden pastry on the outside and tender, juicy fruit that holds its shape on the inside. For crisp, light pastry always work in a cool kitchen with cool ingredients and tools."

Serves: 6

Special equipment
A 23cm (9in) pie tin and a baking sheet

INGREDIENTS

  • 350g (12oz) plain flour, plus extra for dusting
  • 175g (6oz) hard block margarine, plus extra for greasing
  • About 6 tbsp cold water
  • 1kg (21⁄4lb) dessert or cooking apples
  • Juice of 1 small lemon
  • 85g (3oz) sugar, plus 1 tbsp to glaze
  • 11⁄2 tbsp cornflour
  • 1 tbsp milk, to glaze

PREP TIME

45 mins, plus 30 mins chilling

COOK TIME

40–50 mins

NUTRITION INFORMATION

Per serving: Calories: 546, Saturated fat: 11g, Unsaturated fat: 13g, Sodium: 241mg





Cook's notes - Sweetness

Use only the amount of sugar specified and serve extra at the table if necessary, particularly if you've used cooking apples, which are less sweet than dessert apples. Sugar draws out the juice from fruit, and if there is too much, it may overflow during baking and stick to the bottom of your oven.

Prepare ahead: You can keep the pastry, wrapped in cling film, for up to 24 hours in the fridge.

Mary Berry's Cookery Course


Mary Berry's Cookery Course, published by DK, £25, dk.com. Also available as an eBook to download from the iBookstore and Amazon Kindle Store.

What do you think of this recipe?

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