Bakeapple is the Newfoundland and Labrador name for cloudberry, the fragrant northern berry that fills this simple double-crust pie. A heritage Newfoundland recipe pairs the fruit and sugar with tapioca to absorb the juices. This measured home version keeps that approach, with a flaky butter pastry and a long cool so the filling can settle before slicing.
Bakeapple is the Newfoundland and Labrador name for cloudberry, the fragrant northern berry that fills this simple double-crust pie. A heritage Newfoundland recipe pairs the fruit and sugar with tapioca to absorb the juices. This measured home version keeps that approach, with a flaky butter pastry and a long cool so the filling can settle before slicing.
Step 1Make the pastry: stir together the flour and salt. Cut in the cold butter until pea-size pieces remain. Add the ice water gradually, mixing just until the dough holds together. Divide into two pieces, one slightly larger for the base, wrap and chill for 30 minutes.
Step 2Gently toss the bakeapples with the sugar and leave them to stand while the pastry chills. Heat the oven to 230°C. Roll the larger dough piece into a round and line a 23 cm pie dish, leaving a little overhang. Sprinkle the tapioca evenly over the base.
Step 3Spoon the berries and their thickened juices into the pastry. Roll out the remaining dough, cover the filling and press the top and bottom edges together. Trim and crimp the edge, then cut 4 small steam vents in the top crust.
Step 4Set the pie on a baking sheet. Bake at 230°C for 10 minutes, then reduce the oven to 180°C and bake for 35–45 minutes, until the crust is golden and thick filling bubbles through a vent. Shield the edge loosely with foil if it browns too quickly.
Step 5Cool the pie on a wire rack for about 2 hours so the filling can set, then slice. Refrigerate leftovers within 2 hours of baking; keep covered at or below 4°C and use within 2–3 days, or freeze.
Use ripe, sound berries from a known food source; frozen cloudberries are a practical option outside their short season. Weigh thawed berries after draining so the filling has a consistent amount of fruit. The tapioca thickens the bakeapple juices without masking their tart, floral flavour. Serve plain or with whipped cream; cream is optional and adds dairy. For freezing, wrap individual slices airtight and thaw in the refrigerator; reheat leftover slices to 74°C (165°F) and eat promptly.
Rounded estimate per 1/8 pie. Calculated from the ingredient list using cloudberry values from the Swedish Food Agency as displayed by Matdata, Canadian composition values for flour and butter, and standard values for sugar and tapioca starch. The batch is divided into 8 slices. Pastry thickness, berry moisture and ingredient brands change the result; this is not a laboratory analysis.
Contains wheat (gluten) and milk from butter. The optional serving cream also contains milk. Check ingredient labels for additional allergens and cross-contact. Refrigerate leftover pie within 2 hours, keep at or below 4°C and use within 2–3 days; do not use taste to judge food safety.
Yes. Thaw them in the refrigerator, drain well, weigh 300 g after draining and use them in place of fresh berries. Avoid adding loose thawing liquid to the pie.
