Gluten-free berry and apple pie with clotted cream

With the berry season upon us, it’s time to make pie! Nici Wickes' gluten-free pie recipe creates a simple dessert that's delicious served with clotted or whipped cream. It's a must-try!

By Nici Wickes
  • 30 mins cooking
  • 1 hr marinating
  • Serves 4
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  • 120 gram butter, softened
  • 2 tablespoon icing sugar
  • 2 eggs, whisked
  • 170 gram (about 1 cup + 1 tbsp) gluten-free flour (Nici used Edmonds), plus extra for dusting bench
Fruit filling
  • 2 cup fresh (or use frozen and defrost) berries – a mix is nice
  • 1 cup apple, chopped
  • 2 teaspoon gluten-free cornflour
  • 2 heaped tbsp brown sugar
  • 1/2 teaspoon lemon zest
  • icing sugar and clotted or whipped cream, to serve (optional)


  • 1
    For the pastry, cream the butter and sugar, then beat in the egg until combined. Add the flour and mix gently until it forms a ball of dough. It will be quite buttery and soft, but don’t worry. Turn out onto a floured bench and flatten into a round disc. Wrap in baking paper and chill for 30-60 minutes.
  • 2
    For the filling, mix together the fruit (drain some of the berry juice, if using frozen), cornflour, brown sugar and lemon zest. Tumble into an ovenproof dish.
  • 3
    When ready to bake the pie, preheat oven to 180°C fan bake.
  • 4
    Turn out the pastry onto a sheet of baking paper dusted with flour. Roll the pastry slightly larger than the baking dish, then transfer to cover the fruit. Press pastry firmly to the sides for the dish to seal. Prick all over with a fork. (Any excess pastry can be chilled to use another time.)
  • 5
    Bake for 30 minutes or until the pastry is golden. Cool for 10 minutes before serving.
  • 6
    Dust with icing sugar and serve with cream, if you wish. Enjoy being free from gluten and eating pie!


  • Serves 4-6. - The pastry will keep well, if wrapped tightly, for up to a week.

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