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Apple and raspberry crumble pie

Dan Lepard

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Apple and raspberry crumble pie.
Apple and raspberry crumble pie.William Meppem

Adding raspberries to an apple pie is an easy way to add a brilliant red glow to the filling. I use frozen berries in pies as you can usually get them at a good price.

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Ingredients

  • about 7 peeled dessert apples, halved, cored and roasted (see recipe)

  • ½ batch flaky all-butter pastry (see recipe)

  • 200g frozen (or fresh) raspberries

  • 75g castor sugar

  • 20g cornflour

For the crumble top

  • 50g plain flour

  • ½ tsp baking powder

  • 20g castor sugar

  • 25g unsalted butter

Method

  1. 1. Preheat oven to 220C (200C fan-forced).

    2. Roll the pastry out on a floured surface and line the base of a 20-centimetre round, deep pie dish with it.

    3. Thaw half of the raspberries in a microwave, then blend with the sugar and cornflour until smooth. Pass through a sieve to remove seeds (if preferred) then stir this sauce over the apples to coat them. Add the remaining raspberries, then pack the filling into the pastry-lined dish.

    4. To make the crumble, rub together the flour, baking powder, sugar and butter until the mixture resembles breadcrumbs. Sprinkle it either all over the top of the pie filling or just around the edges so the filling peeps through.

    5. Bake for about 30 to 40 minutes, until the crumble starts to turn a rich golden brown and the filling is hot and bubbling. Leave to cool before serving.

    Dan Lepard's roasted apples

    My flaky all-butter pastry can also be used in this apple and rhubarb lattice-topped pie.

    Find more of Dan Lepard's recipes in the Good Food Favourite Recipes cookbook.

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Default avatarDan Lepard is a columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/apple-and-raspberry-crumble-pie-20190730-h1gomx.html