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."
A 23cm (9in) pie tin and a baking sheet
- 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
45 mins, plus 30 mins chilling
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, published by DK, £25, dk.com. Also available as an eBook to download from the iBookstore and Amazon Kindle Store.
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