Nigella Gluten-Free Apple and Blackberry Pie

This delicious gluten-free apple and blackberry pie, inspired by Nigella, is a comforting dessert perfect for any occasion. With a buttery, flaky crust and a juicy fruit filling spiced with cinnamon, it’s simple to make using pantry staples and seasonal fruit. Ideal for cozy gatherings or a sweet treat, this pie is sure to impress!

Ingredients Needed:

For the Pastry/Dough:

• 200 grams unsalted butter
• 3 tablespoons sour cream
• 1 tablespoon rice vinegar
• 365 grams of gluten-free flour
• 1 tablespoon white sugar
• 1 teaspoon table salt
• ½ teaspoon xanthan gum

For the Fruit Filling:

• 500 grams of Bramley apples peeled, cored, and sliced or chopped
• 1 tablespoon unsalted butter
• 2 tablespoons white sugar
• ½ teaspoon ground cinnamon
• pinch of xanthan gum
• 250 grams blackberries
• 1 large egg white
• ½ teaspoon white sugar

How To Make Gluten-Free Apple and Blackberry Pie?

1. Prep the Butter: Cut butter into ½ cm cubes and freeze for 15 minutes.
2. Mix Wet Ingredients: Combine 80ml ice-cold water, sour cream, and vinegar in a bowl.
3. Combine Dry Ingredients: In a food processor, mix flour, sugar, salt, and xanthan gum.
4. Add Butter: Add frozen butter to the processor and pulse until it resembles large peas.
5. Add Sour Cream Mixture: Pour half the sour cream mix, pulse 3-5 times, then add the rest, pulsing until the dough clumps together.
6. Chill Dough: Shape the dough into two balls, flatten it into discs, wrap it in clingfilm, and chill for 40 minutes.
7. Prepare Filling: Melt butter in a pan, then add apples, sugar, and cinnamon. Cook for 3 minutes until softened. Add blackberries and xanthan gum, stir, then remove from heat.
8. Roll Out Dough: Roll one disc between two sheets of parchment paper to line the pie dish with a 4cm overhang.
9. Fill and Cover: Pour in the apple-blackberry filling. Roll out the second disc, cover the pie, and seal the edges. Cut slits in the crust for steam.
10. Glaze and Bake: Brush with egg white and sprinkle with sugar. Bake at 200°C for 30 minutes or until golden.

Recipe Tips:

• Chill the Butter Well: Ensure the butter is very cold before mixing it with the flour. This helps create a flaky, tender crust.
• Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking it can make the pastry tough.
• Use Parchment Paper for Rolling: Roll the dough between parchment paper to avoid sticking and keep it easy to transfer.
• Rest the Dough: Let the dough rest in the fridge for at least 40 minutes to make it easier to roll and handle.
• Check the Oven Temperature: Ensure your oven is preheated properly. A hot oven helps the crust bake to a perfect golden color.

How To Store Leftovers?

• Refrigerate: Let the pie cool to room temperature first. Once cooled, cover it and store it in the fridge for up to 5 days.
• Freeze: Wrap the pie tightly in plastic wrap and store it in an airtight container or bag. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 391 kcal
• Total Fat: 15.3 g
• Saturated Fat: 1.9 g
• Cholesterol: 55mg
• Sodium: 130 mg
• Potassium: 256 mg
• Total Carbohydrate: 62.6 g
• Dietary Fiber: 6 g
• Sugars: 29.6 g
• Protein: 4.4 g

Try More Nigella  Lawson Recipes:

• Nigella Apple And Blackberry Pie ​Recipe
• Nigella Gluten Free Apple Cake
• Nigella Gluten Free Chocolate Brownies Recipe