Mary Berry Apple and Pear Pie

I made this pie one grey Friday evening when I needed something warm and simple, with zero fuss but all the comfort. I had a couple of pears going soft in the fruit bowl and a forgotten jar of lemon curd at the back of the fridge. Sound familiar?

The first time I made it, I got cocky and didn’t preheat the baking sheet. Result? Soggy bottom. The flavour was there—creamy lemon curd hugging the fruit—but the pastry just didn’t hold up. Once I fixed that (and remembered to actually chill the pastry before baking), it turned out perfectly golden, with a crisp, flaky crust and a gooey, tangy centre. If you’re into puds that taste like effort but feel like a cheat, this is the one.

WHAT MAKES THIS RECIPE SPECIAL

Most fruit pies are a bit of a faff. Not this one. It’s all wrapped up in one sheet of puff pastry—like a free-form tart meets rustic galette.

The lemon curd is the real surprise. I didn’t expect it to work—but it melts into the fruit as it bakes, creating a luscious sauce without any extra steps. And by using Bramley apples with soft pears, you get that perfect mix of tart and sweet, with a bit of texture left in the fruit.

INGREDIENTS + WHY THEY MATTER

• Bramley apples (200g) – Sharp, soft-cooking apples that collapse just enough to create a saucy base.
• Ripe pears (2) – Softer, sweeter, and keep some bite after baking.
• Lemon curd (4 heaped tbsp) – Acts as both sweetener and sauce. Don’t skip it.
• Puff pastry (500g block) – Ready-made, because why not? Makes this effortless.
• Egg (1, beaten) – For that gorgeous golden crust.
• Demerara sugar (30g) – Adds crunch and caramel notes to the crust.
• Icing sugar – A little dusting to finish. Optional but pretty.

MAKING IT YOURS (WITHOUT RUINING IT)

• No lemon curd? Try orange marmalade or apricot jam—but test the sweetness.
• Add spice? A pinch of cinnamon or ginger stirred into the fruit gives it a wintery twist.
• Fancy a pie dish? Sure, but blind bake the base first or it’ll get soggy.
• Gluten-free? Use a GF puff pastry like Jus-Rol. Works well if kept cold.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy pastry bottom	Didn’t preheat baking sheet	Always bake on a hot tray to crisp the base
Filling leaked out	Weak seal on pastry	Press and twist the edges firmly like a pasty
Pastry didn’t puff	Let it warm up too much before baking	Keep pastry cold right up until it hits the oven

HOW TO MAKE MARY BERRY’S APPLE AND PEAR PIE

Preheat oven and tray
Heat the oven to 220°C (200°C fan). Place a baking sheet inside to get hot.

Prep the filling
In a bowl, mix diced apples and pears with lemon curd until everything’s coated and glossy.

Roll out the pastry
On a lightly floured surface, roll the puff pastry into a rough 33cm circle. Transfer to a piece of baking paper.

Assemble the pie
Pile the fruit into the centre, leaving a 7.5cm border. Brush the edge with beaten egg. Fold pastry over the filling and crimp the edges like a pasty. Brush again with egg and sprinkle with demerara sugar.

Bake
Slide the pie (on the paper) onto the hot tray. Bake for 35–40 minutes until golden and crisp.

Serve
Cool slightly, dust with icing sugar, and serve warm.

TIPS FROM MY KITCHEN

• I chill the assembled pie for 10 minutes before baking—it helps the pastry puff up better.
• I use a metal baking sheet preheated in the oven—guarantees no soggy bottoms.
• If your pears are underripe, chop them smaller so they cook in time.
• I always taste a piece of fruit before baking—adjust sweetness if needed.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed container.
• Freezer: Wrap cooled slices in cling film and foil. Freeze for up to 1 month.
• Reheat: Honestly, it’s best at room temp. But you can warm slices in a low oven if you prefer.
• Serve with: Crème fraîche, ice cream, or just a mug of tea.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this with other fruit?
A: Absolutely. Plums, nectarines, or even rhubarb work well—just watch the moisture level and adjust curd or sugar.

Q: Do I need to peel the fruit?
A: For the best texture, yes. Apple and pear skins can go leathery in a bake like this.

Q: Can I use shortcrust pastry instead?
A: You can—but it won’t puff. Still tasty, just more traditional pie than rustic tart.

Q: Does it have to be free-form?
A: Nope. You can bake it in a dish or tin, but the free-form shape is quicker and gives great texture contrast.

Try More Recipes:

• Mary Berry Quickest Ever Lemon Meringue Pie
• Mary Berry Chicken and Ham Pie Recipe
• Mary Berry Filo Apple Strudels