Bakeapple pie is a Canadian term for a pie made from cloudberries. There are actually no apples in the pie; “bakeapple” is another word for cloudberries.
The pie is traditional in the Newfoundland and Labrador regions of Canada.
It is most typically made from fresh fruit (in season.) It is a simple pie, with fruit and sugar in a pie crust, baked. Some people say that compared to raspberry pie, it has less flavour and more seeds.
It can also be made as an “unbaked” pie, by putting cloudberry jam into an already cooked bottom pie crust, and covering the top with some form of cream, whipped or clotted, etc.
2 cups (5 oz / 150g) cloudberries (aka bakeapples)
1 cup (8 oz / 230g) white sugar
2 tablespoons (½ oz / 16 g) tapioca starch (aka tapioca flour)
Top and bottom pastry crust
Gently stir the berries with the sugar, and let stand while you make the pastry. Line the bottom of your pie plate, and sprinkle the tapioca powder evenly over the bottom (this will absorb excess juice to prevent a soggy bottom crust.)
Start heating the oven to 450 F /230 C.
Spoon the berries in evenly, cover with top crust, and make a few slashes in the crust. (Optional: brush top crust with milk or an egg wash.)
When the oven is hot, pop the pie in to bake at 450 F /230 C for 10 minutes. Then, lower the oven temperature to 350 / 180 C, and bake for a further 30 to 40 minutes until the crust is fully cooked.
Remove from oven, let stand on a wire rack for the filling to cool and set.
Note: if you don’t have tapioca starch, you can use regular white flour or cornstarch, substituting on a equal measurement basis.