There’s something incredibly comforting about a homemade apple pie, especially when the recipe comes from someone like Mary Berry. I still remember the first time I made this apple pie. It was a crisp autumn afternoon, and the smell of warm apples and cinnamon drifting from the oven felt like a big cozy hug. I had grown up watching Mary Berry on TV, always amazed at how effortlessly she created these stunning bakes. So naturally, when I wanted to try my hand at a proper apple pie, I turned to her.
This recipe was everything I hoped it would be. The pastry was buttery and flaky, just the way I like it, and the filling: oh, the filling, it was sweet, tart, and perfectly spiced. It reminded me of the apple pies my mum used to make, only this one had a slightly more refined touch, just like Mary herself.
What I love most about this recipe is how approachable it is. Even if you’re not an expert baker, the steps are easy to follow, and the results are always impressive. The pie holds together beautifully, the apples cook down to just the right consistency, and the golden crust always draws compliments.
Over the years, I’ve made this pie for all sorts of occasions such as family dinners, weekend treats, even holiday feasts and it never disappoints. It’s one of those timeless recipes that feels right any day of the year.
So if you’re looking to bake something that feels both nostalgic and elegant, this apple pie is the perfect place to start. Trust me, once you make it, you’ll want to bake it again and again. Because there’s nothing quite like the joy of sharing a warm slice of apple pie with the people you love.
What is Mary Berry’s Apple Pie?
Mary Berry’s Apple Pie is a traditional double-crust pie made with shortcrust pastry and a generous filling of cooking apples, sugar, and spices. It’s baked until golden on the outside and soft, sweet, and slightly tart on the inside. The top crust is beautifully golden, either plain or finished with a decorative crimped edge or lattice. It’s a British baking classic that captures the essence of homely, delicious comfort food.
Why You Should Try This Recipe?
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It uses simple, everyday ingredients
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The shortcrust pastry is buttery and flaky
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The apple filling is perfectly balanced between sweet and tart
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Great for both beginner and experienced bakers
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A crowd-pleaser at any gathering or holiday meal
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Can be served warm or cold with your favourite sides
Ingredients Needed to Make Mary Berry Apple Pie
For the pastry:
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225 g plain flour
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100 g cold butter, cubed
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25 g icing sugar
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1 medium egg yolk
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2–3 tablespoons cold water
For the filling:
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700 g Bramley or cooking apples, peeled, cored, and sliced
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75–100 g granulated sugar (adjust to taste)
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½ teaspoon ground cinnamon (optional)
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1 tablespoon plain flour
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A little milk or beaten egg for glazing
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Extra sugar for sprinkling
Instruction to Make Mary Berry Apple Pie
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Make the pastry: In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and water, mixing until the dough just comes together. Wrap in cling film and chill for 30 minutes.
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Preheat the oven to 200°C (180°C fan) or 400°F.
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Prepare the filling: Toss the sliced apples with sugar, cinnamon (if using), and flour.
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Roll out half the pastry on a floured surface and line a 20 cm pie dish. Trim the edges.
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Add the apple mixture into the pie dish, mounding slightly in the centre.
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Roll out the remaining pastry to cover the pie. Dampen the edges with water and place the top over. Press and crimp the edges to seal.
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Make a few slits on the top to allow steam to escape. Brush with milk or beaten egg and sprinkle with sugar.
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Bake for 35–40 minutes until the crust is golden and crisp.
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Cool slightly before slicing and serving.
Mary Berry's Apple Pie
Equipment
- Oven
Ingredients
For the pastry:
- 225 g plain flour
- 100 g cold butter cubed
- 25 g icing sugar
- 1 medium egg yolk
- 2 or 3 tbsp cold water
- For the filling:
- 700 g Bramley or cooking apples peeled, cored, and sliced
- 75 –100 g granulated sugar adjust to taste
- ½ teaspoon ground cinnamon optional
- 1 tablespoon plain flour
- A little milk or beaten egg for glazing
- Extra sugar for sprinkling
Instructions
Make the pastry:
- In a bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and water, mixing until the dough just comes together. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 200°C (180°C fan) or 400°F.
- Prepare the filling: Toss the sliced apples with sugar, cinnamon (if using), and flour.
- Roll out half the pastry on a floured surface and line a 20 cm pie dish. Trim the edges.
- Add the apple mixture into the pie dish, mounding slightly in the centre.
- Roll out the remaining pastry to cover the pie. Dampen the edges with water and place the top over. Press and crimp the edges to seal.
- Make a few slits on the top to allow steam to escape. Brush with milk or beaten egg and sprinkle with sugar.
- Bake for 35–40 minutes until the crust is golden and crisp.
- Cool slightly before slicing and serving.
Notes
- Chill your pastry before rolling for best texture
- Use tart apples like Bramley or Granny Smith for depth of flavour
- Don’t overfill the pie to avoid leakage
- Let the pie cool slightly so it sets before slicing
- Use a pie shield or foil on the edges if they brown too quickly
- Brushing with egg gives a richer golden crust than milk
Nutritional Value (Per Slice, Approximate)
- Calories: 320
- Fat: 14g
- Saturated fat: 7g
- Carbohydrates: 45g
- Sugar: 25g
- Fiber: 3g
- Protein: 3g
- Sodium: 80mg
What Goes Well with Mary Berry Apple Pie
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A scoop of vanilla ice cream
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Warm custard or crème anglaise
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Clotted cream or whipped cream
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A drizzle of caramel sauce
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Fresh berries on the side
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A cup of black tea or coffee
My Tips to Make the Best Mary Berry Apple Pie
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Chill your pastry before rolling for best texture
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Use tart apples like Bramley or Granny Smith for depth of flavour
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Don’t overfill the pie to avoid leakage
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Let the pie cool slightly so it sets before slicing
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Use a pie shield or foil on the edges if they brown too quickly
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Brushing with egg gives a richer golden crust than milk
Easy Variations of Mary Berry Apple Pie
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Add sultanas or raisins for a sweeter filling
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Mix in a handful of frozen berries like blackberries or raspberries
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Use brown sugar and nutmeg instead of white sugar and cinnamon
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Add orange or lemon zest to brighten the filling
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Try a crumble topping instead of a full pastry lid for a twist
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Use store-bought shortcrust pastry if you’re short on time
Best Way to Store Mary Berry Apple Pie
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Store at room temperature covered for up to 2 days
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Refrigerate in an airtight container for up to 4–5 days
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Freeze whole or in slices wrapped tightly for up to 3 months
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Reheat in the oven at 160°C (320°F) until warmed through
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Best served slightly warm with your preferred accompaniment
Nutritional Value (Per Slice, Approximate)
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Calories: 320
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Fat: 14g
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Saturated fat: 7g
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Carbohydrates: 45g
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Sugar: 25g
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Fiber: 3g
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Protein: 3g
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Sodium: 80mg
FAQs
Can I make the pastry ahead of time?
Yes, it can be made up to 2 days in advance and stored in the fridge.
Do I need to pre-cook the apples?
No, Mary’s recipe uses raw apples. They cook perfectly in the pie.
Can I use puff pastry instead?
You can, but it won’t have the same classic texture or structure.
What if I don’t have a pie dish?
You can use a shallow tart tin or even a square baking dish in a pinch.
Conclusion
Every time I make Mary Berry’s Apple Pie, I feel like I’m preserving a tradition. It’s the kind of dessert that doesn’t just satisfy your sweet tooth, it wraps you in a feeling of nostalgia and comfort. I’ve baked it on rainy afternoons, golden autumn days, and during busy holidays, and no matter the occasion, it’s always been met with smiling faces and second helpings.
What makes this pie so special to me is how it combines simplicity and elegance in the most beautiful way. The buttery crust, the juicy apple filling, and that slight crunch from the sugar on top, it’s everything a homemade pie should be. It doesn’t need any fancy twists or modern updates. It shines just as it is.
Over the years, I’ve come to see this pie not just as a recipe, but as a ritual. From the moment I start rubbing butter into flour, to rolling out the dough, to brushing that final glaze across the top, it’s an act of love and patience. And when I bring it to the table, warm and golden, it never fails to impress. People always ask, “Did you make this from scratch?” And I proudly say yes.
So whether you’re baking it for a celebration or just to treat yourself on a quiet weekend, I truly believe this apple pie will win your heart. It’s classic, it’s cozy, and it’s got that unmistakable Mary Berry touch. I hope it becomes as much a part of your kitchen as it has mine. And if you’re lucky enough to have leftovers, enjoy a cold slice the next morning, it’s just as magical.
