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