Dk mary berry_applepie_recipe

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: 546Saturated fat: 11gUnsaturated fat: 13gSodium: 241mg

Prep 15 mins, plus 30 mins chillingMake and roll out the pastry

2 Using your fingertips, rub the fat and flour together until you have

incorporated all the flour.

7 Gently gather the pastry together against the side of the bowl and turn

it out onto the work surface.8 Gently shape the pastry and pat it

into a rough ball. Wrap in cling film and refrigerate for 30 minutes.

4 When all the fat has been rubbed in fully, the mixture will look like fine

breadcrumbs.5 Add about 6 tablespoons cold water,

a spoonful at a time. Mix with a knife between each spoonful.

10 Flour 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.

1 Place 350g (12oz) plain flour in a bowl. Cut 175g (6oz) hard block

margarine into cubes; add to the flour.

6 Enough water has been added when the mixture just begins to hold

together in a soft mass.

3 Continue 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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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. 4 Re-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.

5 Put 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. 2 Press down the edges. Trim the

excess. Holding a knife horizontally, tap all around the cut edge of the pie.

3 Crimp 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

1 Place 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.2 Turn 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.2 Unfold 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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