Nigella Apple And Blackberry Pie ​Recipe

This delicious apple and blackberry pie is the perfect cozy dessert! With a buttery, flaky crust and a warm, fruity filling, it’s quick and easy to make using simple ingredients. You can even swap in other berries or apples you have on hand. Enjoy a slice with a scoop of creamy vanilla ice cream!

Ingredients Needed:

For the Dough:

• 200g (7 oz) unsalted butter, cold
• 3 tbsp sour cream
• 1 tbsp rice vinegar
• 365g (2 ½ cups) gluten-free flour
• 1 tbsp white sugar
• 1 tsp table salt
• ½ tsp xanthan gum

For the Fruit Filling:

• 500g (18 oz) Bramley apples, peeled, cored, and sliced or chopped
• 1 tbsp unsalted butter
• 2 tbsp white sugar
• ½ tsp ground cinnamon
• Pinch of xanthan gum
• 250g (9 oz) blackberries
• 1 large egg white (for glaze)
• ½ tsp white sugar (for sprinkling)

How To Make Apple And Blackberry Pie?

1. Prep the Butter: Cut butter into ½ cm (¼ inch) cubes and freeze for 15 minutes.
2. Mix Wet Ingredients: Combine 80ml (5 tbsp) ice-cold water, sour cream, and vinegar.
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.
6. Chill Dough: Shape the dough into two balls, flatten into discs, wrap, 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 parchment sheets to line the pie dish with a 4cm (2-inch) 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 (180°C Fan) / 400°F for 30 minutes or until golden.

Recipe Tips:

• Keep Butter Cold: Make sure the butter stays cold before adding it to the dough. This helps create a flaky, tender crust that bakes beautifully.
• Don’t Overmix Dough: Pulse just until the dough comes together. Overmixing can make the crust tough and lose its flaky texture.
• Chill the Dough Properly: Always chill the dough for at least 40 minutes after shaping it into discs. This step helps the gluten-free dough stay firm and easier to roll out.
• Prevent a Soggy Bottom: Blind-bake the bottom crust for a few minutes if you want a firmer base. This ensures the pie crust holds up under the fruit filling.
• Cut Slits in the Top Crust: Make slits in the top crust before baking to allow steam to escape. This prevents the filling from making the crust soggy.

How To Store Leftovers?

• Refrigerate: Let the leftover Apple and Blackberry Pie cool to room temperature. Once cooled, place it in an airtight container or cover with plastic wrap, and refrigerate for up to 3 days to keep it fresh.
• Freeze: Cool the pie completely before wrapping it tightly in plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before serving.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 220mg
• Potassium: 120mg
• Total Carbohydrates: 44g
• Dietary Fiber: 4g
• Sugars: 20g
• Protein: 3g

Try More Nigella  Lawson Recipes:

• Nigella Blackberry Jam Recipe
• Nigella Apple Pie Recipe
• Nigella Apple and Almond Cake