Mary Berry Windfall Pie

Mary Berry Windfall Pie is made with young pink rhubarb, cooking apples, caster sugar, cornflour, and demerara sugar. This delicious Windfall Pie recipe creates a hearty dessert that takes about 50 minutes to prepare and can serve up to 6 people.

This Windfall Pie Recipe Is From Cook and Share Favourites Cookbook by Mary Berry

Mary Berry Windfall Pie Ingredients

Filling:

• 400g (14oz) young pink rhubarb, cut into 1cm (½in) pieces
• 450g (1lb) cooking apples, peeled, cored, and cut into 2cm (¾in) cubes
• 115g (4oz) caster sugar (1/2 cup)
• 1 tbsp cornflour (cornstarch)
• A little beaten egg
• A sprinkle of demerara sugar (or light brown sugar)

Pastry:

• 115g (4oz) butter, cubed (1/2 cup)
• 175g (6oz) plain flour (1 1/2 cups), plus extra for dusting
• 1 heaped tbsp icing sugar (powdered sugar)
• 1 egg, beaten

How To Make Mary Berry Windfall Pie

1. Preheat the Oven: Preheat to 200°C/180°C Fan/Gas 6 (400°F). You will need a 28cm (11in) deep pie dish.
2. Prepare the Pastry: Measure the butter and flour into a food processor and whiz until it resembles breadcrumbs. Add the icing sugar and egg, and whiz until the mixture forms a ball. (Alternatively, rub the butter into the flour by hand.)
3. Make the Filling: Place the rhubarb, apples, caster sugar, and cornflour into the pie dish. Toss together to mix well.
4. Assemble the Pie: Brush the edge of the dish with a little beaten egg. Roll the pastry out to a round slightly larger than the dish. Place the pastry over the filling, press down, and crimp the edges.
5. Decorate: Trim the pastry, brush the surface with beaten egg, and re-roll the trimmings. Stamp out rounds using a 4.5cm (1¾in) fluted cutter, then stamp out smaller rings with a 2cm (¾in) fluted cutter. Arrange the rings on top of the pastry.
6. Finish: Brush with more beaten egg and sprinkle with demerara sugar. Bake for 30–40 minutes until golden brown. If the pie starts to get too brown, cover it with foil.
7. Serve: Enjoy warm with custard.

Recipe Tips

• Use Fresh Ingredients: Choose young pink rhubarb and tart cooking apples for the best flavor and texture in the pie.
• Check Consistency: Ensure the rhubarb and apples are evenly coated with the sugar and cornflour mixture to prevent a watery filling.
• Chill the Pastry: After making the pastry, chill it in the fridge for 20 minutes to make it easier to roll out and handle.
• Watch the Baking Time: Keep an eye on the pie towards the end of baking; if it starts to brown too quickly, cover with foil to avoid burning.
• Let it Cool: Allow the pie to cool slightly before serving to let the filling set and make slicing easier.

What To Serve With Windfall Pie?

This delicious Windfall Pie pairs well with custard, vanilla ice cream, whipped cream, or a scoop of clotted cream. It can also be served alongside fresh berries, a light salad, a cup of tea, or a warm beverage for a tasty dessert.

How To Store Leftovers Windfall Pie?

• Refrigerate: Let the leftover Windfall Pie cool to room temperature. Cover it with plastic wrap or foil and store it in the fridge for up to 3 days.
• Freeze: Allow the pie to cool completely before freezing. Wrap it tightly in plastic wrap and then in foil. Store it in the freezer for up to 2 months. Thaw the pie in the fridge overnight before enjoying it.

How To Reheat Leftovers Windfall Pie?

• In The Oven: Preheat the oven to 180°C (350°F). Place the pie on a baking sheet and cover it with foil. Heat for about 15–20 minutes, or until warmed through.
• In The Microwave: Place a slice of pie on a microwave-safe plate. Cover with a microwave-safe cover or paper towel. Heat on high for 1–2 minutes, or until heated through.

Mary Berry Windfall Pie Nutrition Facts

Serving Size: 1 slice of 6

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 200mg
• Potassium: 250mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Banoffee Meringue Roulade
• Mary Berry Banbury Tart
• Mary Berry Chocolate Traybake
• Mary Berry Walnut and Coffee Sandwich Cake