The first time I made this pie, I was simply trying to rescue a sad little basket of windfall apples from my neighbour’s garden. I threw in some rhubarb I’d been meaning to use up and thought, “Why not?”—the kind of thinking that either ends in disaster or something magical.
Truthfully, it almost flopped. I didn’t use enough cornflour, and the filling turned into soup. But once I got the fruit ratios right and properly chilled the pastry, it became the most comforting thing I’ve baked all spring: warm, tangy, jammy underneath, and golden, buttery on top.
If you’ve ever had a glut of fruit and no plan, here’s how I turned mine into pure pie gold.
Why This Pie Works
Fruit pies can go wrong quickly—soggy bottoms, runny fillings, or crusts that fall apart. But not this one. Here’s why:
- The pastry is sturdy and rich, made with butter and just a touch of icing sugar for sweetness.
- The filling uses cornflour—a small step that makes a huge difference. It thickens the juices and keeps everything neatly in the crust.
- The flavour is balanced: tart rhubarb and soft, fluffy apples give depth, not just sweetness.
- The topping (those pretty pastry rings!) isn’t just for looks—they vent steam and keep the crust crisp.
Ingredients + Why They Matter
- Young pink rhubarb (400g) – Adds bright colour and tang. Older rhubarb can be stringy—use young stalks if possible.
- Cooking apples (450g) – Bramley is best. They break down just enough to thicken the filling naturally.
- Caster sugar (115g) – Just enough to sweeten without overpowering the fruit.
- Cornflour (1 tbsp) – The magic that keeps the filling from turning to soup.
- Unsalted butter (115g) – For a rich, melt-in-the-mouth pastry. Don’t use margarine—it lacks flavour.
- Plain flour (175g) – Your pastry’s base. Avoid strong/bread flour—it makes the crust tough.
- Icing sugar (1 tbsp) – A hint of sweetness for the shortcrust.
- 1 large egg – Binds the dough and adds colour when brushed on top.
- Demerara sugar (for sprinkling) – Adds crunch and a rustic golden finish.
Smart Substitutions
- No rhubarb? Try gooseberries or blackberries (not too juicy).
- Gluten-free? Use GF flour + ½ tsp xanthan gum. It’s more delicate but holds.
- No egg in pastry? Use 2 tbsp ice-cold water + a splash of vinegar. It won’t brown as well but works.
What I’ve Learned (So You Don’t Have To)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Filling was watery | Not enough cornflour or not mixed properly | Toss fruit thoroughly with cornflour |
| Pastry shrank in the oven | Didn’t chill it long enough | Chill the dough for at least 20 minutes |
| Crust browned too fast | Oven too hot or pie too high in oven | Bake on the middle shelf and use foil if needed |
How to Make Mary Berry’s Windfall Pie
1. Prep the Oven
Preheat to 200°C / 180°C fan / 400°F. Grease a 28cm deep pie dish—metal is best for a crisp base.
2. Make the Pastry
- In a food processor, pulse 115g butter and 175g plain flour to breadcrumbs.
- Add 1 tbsp icing sugar and 1 egg, pulse until the dough comes together.
- Wrap and chill for 20 minutes.
3. Make the Filling
- In your pie dish, toss 400g chopped rhubarb, 450g peeled and chopped cooking apples, 115g caster sugar, and 1 tbsp cornflour.
- Make sure the fruit is fully coated—don’t skip this.
4. Assemble
- Roll the chilled pastry on a floured surface to fit the pie dish with a little overhang.
- Drape it over the filling and press to seal the edges.
- Re-roll trimmings and cut fluted rings or any shape you like for decoration. Stick them on with beaten egg.
5. Bake
- Brush pastry with egg and sprinkle with demerara sugar.
- Bake for 30–40 minutes. If the crust browns too quickly, tent with foil.
- Cool for at least 30 minutes before slicing.
My Kitchen Tips
- Cut rhubarb into 1.5cm chunks—holds shape better than thin slices.
- Use a metal pie tin for a crisp base (glass tends to sog).
- Let the pie rest before slicing—this helps the filling set and makes cleaner slices.
Storage & Serving
- Fridge: Keeps for up to 3 days, covered.
- Freezer: Wrap tightly. Freeze up to 2 months. Reheat at 180°C, covered with foil for 20 mins.
- To serve: Always warm. I love it with custard, but clotted cream takes it up a notch.
FAQs
Q: Can I make it ahead of time?
Yes! Assemble the pie, chill it unbaked, and bake from cold. Add 5 extra minutes.
Q: Why is my filling runny?
Most likely not enough cornflour or you didn’t toss the fruit evenly—or you sliced too early. Cool first!
Q: Can I use ready-made pastry?
You can. Choose all-butter shortcrust and roll it slightly thicker for best results.
Q: Why pink rhubarb?
It’s sweeter and more tender. Green works too but may need a touch more sugar.
Q: Do I need to pre-cook the filling?
Nope. The fruit cooks perfectly in the oven if it’s chopped and tossed well.
Want More Mary Berry Favourites?
- Mary Berry Banoffee Meringue Roulade
- Mary Berry Banbury Tart
- Mary Berry Chocolate Traybake
- Mary Berry Walnut & Coffee Cake
