This document provides a recipe for Mary Berry's Double-crust Apple Pie. It includes instructions for making the pastry from scratch and rolling it out. Apples are tossed with sugar, lemon juice, and cornflour before being placed in the pie tin and covered with the top pastry layer. The pie is baked for 40-50 minutes until the filling is soft and the pastry is pale golden. Tips are provided throughout for ensuring crisp pastry and a well-filled pie.

1. THE WORLD OF IDEAS:
SEE ALL THAT THERE IS TO KNOW Content taken from Mary Berry’s Cookery Course
Serves 6
Prep 45 mins, plus
30 mins chilling
Cook 40–50 mins
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.
Mary Berry’s Double-crust Apple Pie
Ingredients
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
Special equipment
A 23cm (9in) pie tin and
a baking sheet
PER SERVING
Calories: 546
Saturated fat: 11g
Unsaturated fat: 13g
Sodium: 241mg
Prep 15 mins, plus 30 mins chillingMake and roll out the pastry
2Using your fingertips, rub the fat and
flour together until you have
incorporated all the flour.
7Gently gather the pastry together
against the side of the bowl and turn
it out onto the work surface.
8Gently shape the pastry and pat it
into a rough ball. Wrap in cling film
and refrigerate for 30 minutes.
4When all the fat has been rubbed in
fully, the mixture will look like fine
breadcrumbs.
5Add about 6 tablespoons cold water,
a spoonful at a time. Mix with a knife
between each spoonful.
10Flour your work surface and rolling
pin. Flatten the pastry. Working from
the centre out, roll out the pastry into a
circle, about 35cm (14in) across.
KEY to SUCCESS Between each
rolling, turn the pastry a quarter
turn and dust the rolling pin with
flour if sticky. Don’t stretch the
pastry or turn it over.
1Place 350g (12oz) plain flour in a
bowl. Cut 175g (6oz) hard block
margarine into cubes; add to the flour.
6Enough water has been added when
the mixture just begins to hold
together in a soft mass.
3Continue rubbing in, occasionally
shaking the bowl to bring any large
pieces of fat to the surface.
9Remove half the pastry from the
cling film and re-wrap the pastry
that you’re not using immediately so it
doesn’t dry out.
“I like to serve my apple pie hot
with cream, custard, or a good-
quality vanilla ice cream.”
Page 1 of 2
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2. THE WORLD OF IDEAS:
SEE ALL THAT THERE IS TO KNOW www.dk.com Content taken from Mary Berry’s Cookery Course
Mary Berry’s Double-crust Apple Pie (continued)
Page 2 of 2
1Unwrap the remaining piece of
pastry, and as before roll it out, fold
it into a fan shape and cover the pie.
4Re-roll the trimmings, cut out decorative shapes, and
arrange on top of the pie, leaving the steam hole clear.
Brush the shapes with milk and sift sugar over the pie.
5Put the pie on the baking sheet and bake for about 15
minutes, then reduce the oven temperature to 180°C
(fan 160°C/350°F/Gas 4) and bake for 30–35 minutes.
2Press down the edges. Trim the
excess. Holding a knife horizontally,
tap all around the cut edge of the pie.
3Crimp the edge as shown. Brush the
top with milk. Cut a 1cm (1
⁄2in)
steam hole in the centre.
KEY to SUCCESS The pastry should
be pale golden and the filling soft
when pierced with a knife.
KEY to SUCCESS Making
shallow cuts around the edge
helps to form a good seal.
KEY to SUCCESS A steam
hole allows steam to escape,
keeping the pastry crispy.
Prep 15 minsFinish the pie Cook 40–50 mins
Make the filling Prep 10 mins
1Place a baking sheet in the oven and preheat to 220°C
(fan 200°C/425°F/Gas 7). Peel, core, and slice the apples.
Toss in lemon juice, then sugar and cornflour.
2Turn the apples into the lined tin, then use a fork to
distribute the slices, heaping them up towards the
centre. Brush the rim of the pastry with a little milk.
KEY to SUCCESS
Sprinkling the apple
slices with lemon juice
helps prevent them
browning and adds
flavour to the pie.
Prep 5 minsLine the pie tin
1With floured hands, fold the pastry in half, then in half
again, to resemble a fan shape. Place it in the tin with
the point in the centre. This will help minimize stretching.
2Unfold the pastry and ease it into the tin without
stretching or pulling. Do not worry about the pastry
hanging over the edge, because this will be trimmed later.
KEY to SUCCESS Do not
grease the tin before
putting in the pastry; it
is unnecessary and can
cause the pastry to stick.
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.
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