I have decided that finding a recipe unsatisfactory is no cause for complaint – it is purely an opportunity to improve upon it!
Having found a delicious-sounding recipe for Apple and Raspberry Crumble Pie on the back of a custard powder packet, it had been my goal to make it for some time… alas, it took me about a year to get around to it! But it’s winter and apples are cheap, plus we’re going over to a friend’s place for dinner and I had the day off; the perfect conflation of events in which no more excuses are necessary!
There were a couple of small issues with the recipe, but with a bit of help from the Smitten Kitchen, I have made some adjustments and feel sure that next time this will be a winner!
The original recipe asks for 10 Granny Smith apples, peeled, quartered, sliced and boiled in water for 10-15 min. I would possibly just buy an 800g tin of pie apple next time (same result and quicker). And taking a cue from Deb at the Smitten Kitchen, I added some cornflour to the raspberries, as once thawed there was a lot of liquid.
The pastry was a bit dry, so I have reduced the amount of flour, and also added instructions for blind baking.
Last, but not least, I have replaced their idea of crumble with my own, to make it more ‘nubby’ (yes, that *is* a word) and hopefully more robust. Hope you enjoy the result – we certainly will did!
Apple and Raspberry Crumble Pie
Filling
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
Pastry
125g unsalted butter, roughly chopped
2 tbsp castor sugar
1 egg
1 ½ cups plain flour
¼ cup self raising flour
Crumble Topping
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
Method
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If going with the fresh apple option; place apples in a saucepan, and cover completely with water.
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Cover, bring to the boil, reduce heat and simmer for 10-15 minutes or until apples are tender. Drain and allow to cool.
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Meanwhile, beat butter and sugar in a bowl until light and fluffy.
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Add egg, beat until combined. Transfer mixture to a large bowl, add flours and blend to form a smooth dough.
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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.
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Press a sheet of aluminium foil tightly over pastry, and freeze for 20 minutes.
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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.
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Combine sugar, cornflour and raspberries and spoon into pastry case.
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Cover raspberries with the cooled apple mixture.
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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.
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Bake in a preheated 180°C oven for approximately 45-50 minutes or until pastry and crumble are golden brown.
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Serve with extra prepared hot custard.
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Makes 1 x 23cm pie
Hi Alison,
I’ve been meaning to add this to my recipe book but couldn’t be bothered typing it from the FC custard powder packet and looked for it online. I found the you had done it for me but with a few mods.
I haven’t made it yet btw.
Q: Why did you omit the custard powder from the pastry ingredients? I thought that this would have been the most important one from Foster Clarks POV and differentiated it from the thousands of other apple and raspberry tart recipes.
Regards
Charles
Hi Charles, such a good question! It’s been so long, I literally can’t remember why I would have omitted such a crucial ingredient!