This delicious Mary Berry Apple and Pear Pie is a quick, easy dessert perfect for cosy evenings. With a creamy lemon curd filling and sweet apples and pears wrapped in golden puff pastry, it’s a treat made from simple, everyday ingredients. Enjoy the warm, crisp pastry and tangy-sweet filling in every bite!
This Apple and Pear Pie Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 200g Bramley apples, peeled, cored, and roughly diced
- 2 ripe pears, peeled, cored, and roughly diced
- 4 heaped tbsp lemon curd
- 1 x 500g block ready-made puff pastry
- 1 egg, beaten
- 30g demerara sugar
- Icing sugar, for sprinkling
How To Make Apple and Pear Pie
- Preheat the oven: Set the oven to 220°C (200°C Fan)/Gas Mark 7. Place a baking sheet inside to heat.
- Prepare the fruit filling: In a bowl, combine the diced Bramley apples and pears. Add the lemon curd and stir to coat the fruit thoroughly.
- Roll out the pastry: Roll the puff pastry on a lightly floured surface into a circle about 33cm (13in) in diameter. Transfer the pastry circle to a sheet of baking paper.
- Add the fruit and shape the pie: Place the apple and pear mixture in the centre of the pastry, leaving a 7.5cm (3in) border. Brush the border with beaten egg, then fold the pastry over the fruit and twist the edge to seal, creating a decorative border. Press to form sturdy edges similar to a Cornish pasty. Brush the edges with more egg and sprinkle demerara sugar over the fruit and pastry.
- Bake: Carefully place the baking paper with the pie onto the preheated baking sheet. Bake for 35–40 minutes, or until the pastry is golden and crisp.
- Serve: Sprinkle icing sugar over the pie before serving. Best enjoyed warm!
Recipe Tips
- Use Cold Puff Pastry: Keep the puff pastry cold until just before rolling it out. This helps it stay flaky and crisp in the oven.
- Coat Fruit Evenly: Mix the apples, pears, and lemon curd thoroughly so each piece of fruit is coated. This spreads the flavour evenly and prevents dry spots.
- Seal the Pastry Edge Well: When folding the pastry edge, press firmly to make a tight seal. This keeps the filling from spilling out and helps form a neat crust.
- Preheat the Baking Sheet: Place the pie on a hot baking sheet to start baking immediately, making the bottom pastry crispy and preventing sogginess.
- Brush with Egg for a Golden Crust: Don’t skip the egg wash! It gives the pie a beautiful, golden colour and helps the demerara sugar stick to the pastry.
How To Store Leftovers
- Refrigerate: Place leftover Apple and Pear Pie in an airtight container and refrigerate. This will keep the pie fresh for up to 3 days.
- Freeze: After cooling, wrap leftover Apple and Pear Pie tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 1 month. To serve, thaw the pie in the fridge overnight. This pie does not need reheating, as it’s best served at room temperature or slightly chilled.
Nutrition Facts
- Calories: 250
- Total Fat: 9g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 170mg
- Potassium: 125mg
- Total Carbohydrate: 42g
- Dietary Fiber: 3g
- Sugars: 23g
- Protein: 2g
More Mary Berry Recipes:
Mary Berry Apple and Pear Pie
Description
This delicious Mary Berry Apple and Pear Pie is a quick, easy dessert perfect for cosy evenings. With a creamy lemon curd filling and sweet apples and pears wrapped in golden puff pastry, it’s a treat made from simple, everyday ingredients. Enjoy the warm, crisp pastry and tangy-sweet filling in every bite!
Ingredients
Instructions
- Preheat the oven: Set the oven to 220°C (200°C Fan)/Gas Mark 7. Place a baking sheet inside to heat.
- Prepare the fruit filling: In a bowl, combine the diced Bramley apples and pears. Add the lemon curd and stir to coat the fruit thoroughly.
- Roll out the pastry: Roll the puff pastry on a lightly floured surface into a circle about 33cm (13in) in diameter. Transfer the pastry circle to a sheet of baking paper.
- Add the fruit and shape the pie: Place the apple and pear mixture in the centre of the pastry, leaving a 7.5cm (3in) border. Brush the border with beaten egg, then fold the pastry over the fruit and twist the edge to seal, creating a decorative border. Press to form sturdy edges similar to a Cornish pasty. Brush the edges with more egg and sprinkle demerara sugar over the fruit and pastry.
- Bake: Carefully place the baking paper with the pie onto the preheated baking sheet. Bake for 35–40 minutes, or until the pastry is golden and crisp.
- Serve: Sprinkle icing sugar over the pie before serving. Best enjoyed warm!
Notes
- Use Cold Puff Pastry: Keep the puff pastry cold until just before rolling it out. This helps it stay flaky and crisp in the oven.
- Coat Fruit Evenly: Mix the apples, pears, and lemon curd thoroughly so each piece of fruit is coated. This spreads the flavour evenly and prevents dry spots.
- Seal the Pastry Edge Well: When folding the pastry edge, press firmly to make a tight seal. This keeps the filling from spilling out and helps form a neat crust.
- Preheat the Baking Sheet: Place the pie on a hot baking sheet to start baking immediately, making the bottom pastry crispy and preventing sogginess.
- Brush with Egg for a Golden Crust: Don’t skip the egg wash! It gives the pie a beautiful, golden colour and helps the demerara sugar stick to the pastry.
Mary Berry Apple and Pear Pie