Dessert Pie Recipes
by Caroline Sciberras
written by Caroline Sciberras
Featuring a delectable apple and pear filling and crafted with ready-made pastry, Mary Berry’s autumnal fruit pie is a breeze to prepare. This is remarkably quick and impressive—a delightful shortcut!
Jump to Recipe
OTHER MARY MAKES IT EASY RECIPES:
- Mary Berry Raspberry Roulade
- Apricot Portuguese Tart Mary Berry
- Mary Berry Red Velvet Cake
Why you’ll like it
Here are a few reasons why you should give Mary Berry’s Apple and Pear Open Pie a try:
- The combination of Bramley apples and ripe pears creates a delightful blend of flavours.
- The addition of lemon curd adds a tangy twist to the traditional apple and pear pie.
- The flaky puff pastry provides a perfect contrast to the soft fruit filling.
- The unique folding and twisting technique gives the pie an elegant and impressive appearance.
- It’s a versatile dessert that can be enjoyed on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.
Mary Berry Apple and Pear Open Pie Recipe
Ingredients
- Bramley apples – 7oz / 200g Bramley apples
- Ripe pears – 2 ripe pears
- Lemon curd – 4 heaped tbsp lemon curd
- Puff pastry – 1 x 500g block puff pastry
- Egg – 1 beaten egg
- Demerara sugar – 1oz / 30g demerara sugar
- Icing sugar (for sprinkling)
How to make Apple and Pear Open Tart Mary Berry?
- Preheat oven and prepare baking sheet. Preheat the oven to 220C/200C Fan/Gas 7, and place a baking sheet inside to heat.
- Combine fruits and lemon curd. In a bowl, combine the diced apples and pears, adding lemon curd and mixing thoroughly to coat the fruit.
- Roll out pastry and transfer to baking sheet. On a floured work surface, roll out the pastry into a circle and trim it to a diameter of approximately 33cm (13in). Carefully transfer the pastry onto a sheet of baking paper.
- Add the filling. Place the apple and pear mixture in the centre of the pastry, spreading it slightly and leaving a 7.5cm (3in) border around the edge. Brush the edge of the pastry with beaten egg, then fold and twist the pastry to create a border, pressing it together to form sides resembling the edge of a Cornish pasty. .
- Bake. Brush the sides with more beaten egg and sprinkle demerara sugar over the fruit and pastry edges. Lift the baking paper onto the hot baking sheet and bake in the preheated oven for about 35–40 minutes until the pie is golden and crisp.
Tips
- You can assemble the pie up to 3 hours ahead of baking.
- However, this pie is not suitable for freezing.
Variations
- Add a sprinkle of cinnamon or nutmeg to the fruit mixture for a warm and cosy flavour.
- Replace the lemon curd with apricot jam for a different twist.
- Experiment with different types of pastry, such as shortcrust or filo, for a unique texture.
Serving Mary Berry Apple & Pear Pie
This Apple and Pear Open Pie is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy accompaniment complements the flavours of the pie and adds a touch of indulgence.
Storing the Apple and Pear Open Pie
Once baked, this pie is best enjoyed fresh. However, if you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes to restore the crispness of the pastry before serving.
You might like more…
MORE WINTER DESSERTS
- Mary Berry Apple Crumble
- Mary Berry Bakewell Tart
- Mary Berry Pear Trifle Recipe
Mary Berry Apple and Pear Pie Recipe
- Author: Caroline Sciberras
- Total Time: 55 minutes
- Yield: 6 1x
Description
Featuring a delectable apple and pear filling and crafted with ready-made pastry, Mary Berry’s autumnal fruit pie is a breeze to prepare. This is remarkably quick and impressive—a delightful shortcut!
Ingredients
UnitsScale
- 200 grams (7 ounces) Bramley apples, peeled, cored and roughly diced (prepared weight)
- 2 ripe pears, peeled, cored and roughly diced
- 4 heaped tablespoon lemon curd
- 500 grams (1 block) puff pastry
- 1 egg, beaten
- 30 grams (1 ounce) demerara sugar
- Icing sugar, for sprinkling
Instructions
- Preheat oven and prepare baking sheet. Preheat the oven to 220C/200C Fan/Gas 7, and place a baking sheet inside to heat.
- Combine fruits and lemon curd. In a bowl, combine the diced apples and pears, adding lemon curd and mixing thoroughly to coat the fruit.
- Roll out pastry and transfer to baking sheet. On a floured work surface, roll out the pastry into a circle and trim it to a diameter of approximately 33cm (13in). Carefully transfer the pastry onto a sheet of baking paper.
- Add the filling. Place the apple and pear mixture in the center of the pastry, spreading it slightly and leaving a 7.5cm (3in) border around the edge. Brush the edge of the pastry with beaten egg, then fold and twist the pastry to create a border, pressing it together to form sides resembling the edge of a Cornish pasty. .
- Bake. Brush the sides with more beaten egg and sprinkle demerara sugar over the fruit and pastry edges. Lift the baking paper onto the hot baking sheet and bake in the preheated oven for about 35–40 minutes until the pie is golden and crisp.
Notes
Mary’s Tips: You can assemble the pie up to 3 hours ahead. However, it is not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Apple, Pear, Pie, Baking, Autumn, Dessert, British
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Caroline Sciberras
HI I'M CAROLINE! My aim is to inspire you to start cooking easy delicious meals for a healthy lifestyle for kids and all the family.
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Leave a Comment
As an enthusiast and expert in the culinary arts, particularly in the realm of baking and dessert creation, I'm excited to delve into the details of Caroline Sciberras' enticing article on Dessert Pie Recipes, featuring the renowned Mary Berry's Apple and Pear Open Pie. My expertise in the field is evident from my extensive knowledge of ingredients, techniques, and variations in the realm of baking.
The article introduces Mary Berry's Apple and Pear Open Pie, highlighting its delectable apple and pear filling, the use of ready-made pastry, and the promise of a quick yet impressive dessert. Let's break down the key concepts and elements involved:
-
Ingredients:
- Bramley apples (200g)
- Ripe pears (2)
- Lemon curd (4 heaped tbsp)
- Puff pastry (500g block)
- Egg (1, beaten)
- Demerara sugar (30g)
- Icing sugar (for sprinkling)
-
Preparation Steps: a. Preheating and Baking Sheet Preparation:
- Preheat the oven to 220C/200C Fan/Gas 7, placing a baking sheet inside to heat.
b. Fruit and Lemon Curd Mixture:
- Combine diced apples and pears in a bowl, add lemon curd, and mix thoroughly to coat the fruit.
c. Pastry Rolling and Transfer:
- Roll out puff pastry into a circle, trim to a 33cm diameter, and carefully transfer it onto a baking sheet.
d. Adding the Filling:
- Place the apple and pear mixture in the center, leaving a border. Brush the edge with beaten egg, then fold and twist the pastry to create a border.
e. Baking:
- Brush the sides with beaten egg, sprinkle demerara sugar over the fruit and pastry edges, and bake for 35–40 minutes until golden and crisp.
-
Tips and Variations:
- Assemble the pie up to 3 hours ahead of baking, but it's not suitable for freezing.
- Variations include adding cinnamon or nutmeg, replacing lemon curd with apricot jam, and experimenting with different pastry types.
-
Serving and Storage:
- The pie is versatile, delicious on its own, and can be elevated by serving with vanilla ice cream or whipped cream.
- Once baked, it's best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat to restore crispness.
-
Author's Other Recipes:
- The article mentions other dessert recipes by Caroline Sciberras, including Mary Berry Key Lime Pie, Lemon Cheesecake Crumb Cake, Pioneer Woman Banana Pudding, Pioneer Woman Ice Cream Pie, Mary Berry Banana Cake with Cinnamon Cream Cheese, Rhubarb and Ginger Queen of Puddings, Blueberry Banana Cream Pie, and Mary Berry Bakewell Tart.
In conclusion, Mary Berry's Apple and Pear Open Pie is a delightful treat that combines expertise in ingredient selection, precise techniques, and creative variations to offer a quick and impressive dessert experience.
