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Mary Berry’s Windfall Pie

Mary Berry's simple homely fruit pie is packed with roasted rhubarb and apple. A comfort food classic best served with plenty of custard, it's just the dessert to see you through the winter months.

From the book


Crisp shortcrust pastry, tender pink rhubarb and fallen cooking apples – a simple pie your granny might have made. If you can only get late season green rhubarb, you may need to add more sugar to the filling.

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400g (14oz) young pink rhubarb, cut into 1cm (½in) pieces
450g (1lb) cooking apples, peeled, cored and cut into 2cm (¾in) cubes
115g (4oz) caster sugar
1 tbsp cornflour
A little beaten egg
A sprinkle of demerara sugar
For the pastry:
115g (4oz) butter, cubed
175g (6oz) plain flour, plus extra for dusting
1 heaped tbsp icing sugar
1 egg, beaten

Essential kit

You will need: a 28cm (11in) deep pie dish, a food processor, a 4.5cm (1¾in) fluted cutter and a 2cm (¾in) fluted cutter.

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Preheat the oven to 200°C/180°C Fan/Gas 6.

To make the pastry, measure the butter and flour into a food processor and whiz until breadcrumb stage. Add the icing sugar and egg and whiz again until it forms a ball. (You can do this by rubbing in by hand, if preferred.)

Place the rhubarb, apple, caster sugar and cornflour into the pie dish. Toss together to mix well.

Brush the edge of the dish with a little beaten egg. Roll the pastry out to a round slightly bigger than the surface of the dish. Place over the top of the rhubarb and apple mixture, and press down and crimp the edges. Trim the pastry and brush the surface with beaten egg. Reroll the trimmings and stamp out rounds using a 4.5cm (1¾in) fluted cutter. Stamp out the insides using a smaller 2cm (¾in) fluted cutter to make rings. Arrange the rings in a neat pattern on top of the pastry. Brush with more egg and sprinkle the surface with demerara sugar. Bake in the preheated oven for 30–40 minutes until golden brown. (If the pie starts to get too brown, cover the top with foil.)

Serve warm with custard.

Mary’s Tips: Can be assembled up to 8 hours ahead. Reheats well after cooking. Freezes well uncooked.

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From the book: Mary Berry Cook and Share

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