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
