Mary Berry’s Express Apple and Pear Open Pie Recipe
With a delicious apple and pear filling and made with pre-made pastry, this autumnal fruit pie from Mary Berry couldn't be easier to make.
Introduction
This is so impressive but very quick! A delicious cheat.
Ingredients
| 200g (7oz) | Bramley apples, peeled, cored and roughly diced (prepared weight) |
| 2 | ripe pears, peeled, cored and roughly diced |
| 4 heaped tbsp | lemon curd |
| 1 x 500g block | puff pastry |
| 1 | egg, beaten |
| 30g (1oz) | demerara sugar Icing sugar, for sprinkling |
| icing sugar, for sprinkling |
Method
Preheat the oven to 220C/200C Fan/Gas 7. Place a baking sheet into the oven to heat.
Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit.
Roll out the pastry on a floured work surface to a circle and trim to a diameter of about 33cm (13in). Lift the pastry onto a sheet of baking paper.
Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm (3in) border around the edge. Brush the edge of the pastry with the beaten egg, then fold the pastry over and twist to make a border. Push it together to make sides (a bit like the edge of a Cornish pasty). Brush the sides with more beaten egg, then sprinkle the demerara sugar all over the fruit and edges of the pastry. Lift the baking paper onto the hot baking sheet and bake in the preheated oven for about 35–40 minutes until golden and crisp.
Mary’s Tips: Can be assembled up to 3 hours ahead. Not suitable for freezing.
