Gluten-Free Apple and Blueberry Pie

All of the fruit in this recipe came from my garden. I’m far from an avid fruit and veg grower. I was quite prolific for a year or two but between business and family life I only find the time these days to dabble. Saying that, the apples take care of themselves and have done for years. The blueberries I brought as whole plants this year, so this is their first crop. Fairly good haul for a first year, I think. I decided to make this pie recipe gluten-free but you can substitute for normal flour if you like.



Prep time: 30 minutes. Cooking time: 1 hour. Chilling time: 30 minutes.

Make 1 10 inch pie


For the Pastry

  • 500g gluten-free plain flour
  • 1 tbsp Xantham gum
  • 250g vegan margarine, cubed plus extra for greasing
  • ½ tsp salt
  • 150g sugar
  • 100ml almond milk, plus extra for glazing.

For the Filling

  • 800g apples, peeled, cored and sliced
  • 350g blueberries
  • 250g sugar.

Preheat the oven to gas mark 4 (160 C). Sift the flour, Xantham gum and salt into a mixing bowl, add the margarine and work between your fingers until the mixture resembles fine breadcrumbs. Add the sugar and mix some more then add the milk and bring together into a dough. Knead for a short while but don’t overdo it, just so that it becomes smooth in texture. Cover the pastry in cling film and chill for 30 minutes.

Once chilled, divide the pasty into two parts: one a third and one two thirds. Grease a 10 inch pie tin with vegan butter and roll out the larger portion of pastry until it is able to line the pie tin with a little overlapping the edges. Cut a circle of baking paper slightly larger than the pie tin and put in the tin on top of the raw pastry. Put baking beans or rice in the tin on top of the paper and bake in the oven for 15 minutes or until the pastry is firm but not burned.

Once that is done remove the beans and paper and set aside.

To make the filling, place the apples in a microwavable dish with a drop of water, put a plate on top as a lid and microwave on 80% power for 7 minutes to soften the apples. Drain completely of any liquid.

Put the blueberries and the sugar with the drained apples and mix together with a spoon, then put them into your cooked pastry base. Roll out the second portion of raw pastry and place as a lid on the top of the pie, squeezing the edges with your fingers to join the top and bottom. Using a sharp knife put two small slits right through the pastry lid to allow steam to escape during cooking. Brush the top with almond milk and cook on the bottom of the oven for 45 minutes, or until golden brown. Allow 20 minutes to cool before serving.