Jamie Oliver Apple Berry Pie

The Jamie Oliver Apple Berry Pie is a rustic, heartwarming dessert packed with juicy apples, tangy blueberries, and a hint of citrusy orange zest. It’s got that perfect blend of sweet and tart, all wrapped up in a golden, flaky crust with a cheeky crumble on top. I made this on a chilly Sunday afternoon, and let me tell you—the smell alone was enough to make everyone wander into the kitchen. (inspired by Jamie Oliver)

Ingredients Needed

For the Pastry:

• 500g (4 cups) plain flour, plus extra for dusting
• 100g (¾ cup) icing sugar (powdered sugar)
• 250g (1 cup + 2 tbsp) unsalted butter, chilled and cubed
• 2 large free-range eggs
• 1 splash of milk

For the Filling:

• 10 Granny Smith apples, peeled, cored, and halved (3 sliced)
• Juice and zest of 2 oranges
• 7 heaped tbsp caster sugar (superfine sugar)
• 400g (2¾ cups) huckleberries or blueberries (fresh or frozen)
• 1 heaped tbsp plain flour (all-purpose flour)

For Assembly:

• 1 large free-range egg, beaten
• A small handful of demerara sugar (turbinado sugar)
• Optional: good-quality vanilla ice cream, cream, or custard, to serve

How To Make Jamie Oliver Apple Berry Pie

Make the Pastry:

Start by sifting your flour, icing sugar, and a pinch of sea salt into a large mixing bowl. Rub in the cold, cubed butter using your fingertips until the mixture resembles coarse breadcrumbs. Don’t rush this bit—it’s what gives you that lovely, flaky texture. Scoop out a handful of this mixture and set it aside for the crumble topping. To the rest, add your eggs and a splash of milk, gently mixing until it comes together into a soft dough. Wrap it in cling film and pop it in the fridge for at least an hour to chill.

Prepare the Apple Filling:

Place the halved and sliced apples into a large saucepan. Add the zest and juice of one orange, a little splash of water, and 5 tablespoons of caster sugar. Cover and cook on medium heat for about 10 minutes. You want the apples to be tender but still holding their shape. Once done, let them cool completely so they don’t melt your pastry later on.

Prepare the Berries:

In a mixing bowl, gently mash a handful of your berries with the remaining 2 tablespoons of caster sugar. Stir in the rest of the berries along with the zest and juice of the second orange. Combine this berry mix with the cooled apples and any juices from the pan. Add a heaped tablespoon of plain flour to help thicken the filling.

Preheat the Oven & Roll Out the Pastry:

Get your oven going at 180ºC/350ºF/gas 4. Take the pastry out of the fridge and let it soften slightly at room temperature. On a floured surface, roll out two-thirds of the dough to just over 0.5cm thick. Line a 28cm (11-inch) pie dish, leaving the edges to hang over slightly.

Assemble the Pie:

Spoon your fruit filling into the pastry-lined dish. Brush the pastry edges with some beaten egg to help the top layer stick. Roll out the remaining pastry to make a lid, again about 0.5cm thick, and place it over the top. Brush the lid with more beaten egg, then sprinkle over your reserved crumble mixture and a generous pinch of demerara sugar for that extra crunch.

Seal & Bake:

Fold the overhanging edges inward and crimp or twist to seal them tightly. Use a sharp knife to cut a small cross in the centre—this lets steam escape and keeps the filling from bubbling over. Pop it on the lower rack of your oven and bake for 45–55 minutes, or until it’s gloriously golden and your kitchen smells like a dream.

Serve:

Let the pie cool for a bit—just enough so you don’t burn your tongue. Serve warm with a scoop of vanilla ice cream, a dollop of cream, or a pour of hot custard. Absolute heaven.

Why I Love This Recipe

I whipped this up for a cozy family dinner, and it instantly became a new favourite. The mix of tart apples and juicy berries is spot-on, and that citrus zing from the orange makes everything pop. I love how the crumble topping adds an extra texture without needing a full-on lattice. It’s comforting, a bit rustic, and totally impressive on the table.

Recipe Tips

• Keep the Butter Cold: Chill your butter and work fast—this helps the pastry stay tender and flaky.
• Don’t Overmix the Dough: Mix just until it comes together to avoid tough crust.
• Let the Filling Cool: Warm fruit can melt the dough and create a soggy bottom. Cool completely before assembling.
• Crimp It Tight: Seal those edges properly to keep all that lovely filling from escaping.
• Lower Rack is Best: Baking lower in the oven crisps the base and helps avoid sogginess.

How To Store This Jamie Oliver Apple Berry Pie

At Room Temperature:

Leave it out (covered with foil or a cake dome) for up to 1 day.

In the Fridge:

Wrap the pie or store slices in an airtight container. Keeps well for up to 4 days.

In the Freezer:

Cool the pie fully, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheating:

Warm slices in a 160ºC/320ºF oven for 10–15 minutes or pop them in the microwave for 30–60 seconds.

Nutrition Facts (per serving)

• Calories: 451
• Carbs: 66g
• Protein: 6.4g
• Fat: 19.5g
• Sugar: 31.4g
• Fibre: 2.7g
• Sodium: 85mg

Let’s Answer a Few Questions!

Can I use frozen berries?
Totally! Just toss them in frozen—no need to thaw.

What if I don’t have Granny Smith apples?
Any tart, firm apple will do—try Braeburn or Pink Lady.

How do I stop the pie from leaking?
Seal those edges tight and cut a steam hole in the top.

Can I make this ahead?
Yes! Assemble the pie and chill it (unbaked) for up to 24 hours before baking.

What’s the best topping—cream or custard?
Honestly, both. But warm custard wins in our house!

Try More Jamie Oliver Recipes:

• Jamie Oliver Apple And Blackberry Pie
• Jamie Oliver Apple And Date Pie
• Jamie Oliver Apple Pie Pastry
• Jamie Oliver Apple Pie Cake Recipe