I have decided that finding a recipe unsatisfactory is no cause for complaint – it is purely an opportunity to improve upon it!
Apple and Raspberry Crumble Pie
10 Granny Smith apples, peeled, quartered, sliced (or 1 x 800g can pie apples)
2 tbsp sugar
1 tbsp cornflour
1 punnet raspberries or 300g frozen raspberries, thawed
125g unsalted butter, roughly chopped
2 tbsp castor sugar
1 ½ cups plain flour
¼ cup self raising flour
½ cup plain flour
½ cup desiccated coconut
½ cup quick oats
½ tsp cinnamon
½ cup sugar (brown, raw or white)
½ cup almonds, chopped finely
90g butter, roughly chopped
If going with the fresh apple option; place apples in a saucepan, and cover completely with water.
Cover, bring to the boil, reduce heat and simmer for 10-15 minutes or until apples are tender. Drain and allow to cool.
Meanwhile, beat butter and sugar in a bowl until light and fluffy.
Add egg, beat until combined. Transfer mixture to a large bowl, add flours and blend to form a smooth dough.
Roll out dough on a lightly floured board or between 2 sheets of plastic wrap until large enough to line a 23cm flan tin with removable base. Grease tin and line with pastry.
Press a sheet of aluminium foil tightly over pastry, and freeze for 20 minutes.
Place beans, pastry weights or rice on foil and blind-bake in 200degC oven for 10 minutes. Remove foil and weights and bake for a further 3-5 minutes. Reduce oven heat to 180°C.
Combine sugar, cornflour and raspberries and spoon into pastry case.
Cover raspberries with the cooled apple mixture.
Combine flour, coconut, oats, cinnamon and sugar in a bowl; rub in butter to form a crumb mixture. Add chopped almonds and then sprinkle over apple and raspberry filled flan.
Bake in a preheated 180°C oven for approximately 45-50 minutes or until pastry and crumble are golden brown.
Serve with extra prepared hot custard.
Makes 1 x 23cm pie