Ap­ple and black­berry crum­ble pie

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 10 PREP AND COOK TIME 1 HOUR 45 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

¾ cup (110g) plain flour

¾ cup (110g) self-rais­ing flour 1 ta­ble­spoon caster sugar 100g chilled but­ter, chopped 1 egg yolk

1½ ta­ble­spoons chilled wa­ter, ap­prox­i­mately

FILL­ING

1.5kg golden de­li­cious ap­ples, peeled, cored, thickly sliced

50g but­ter, chopped

½ cup (110g) caster sugar

1½ cups (200g) frozen black­ber­ries

CRUM­BLE TOP­PING

1/ cup (50g) plain flour 3 1/ cup (50g) self-rais­ing flour 3 1½ tea­spoons ground cin­na­mon

¾ cup (165g) firmly packed brown sugar 150g but­ter, chopped, soft­ened slightly

1/ cup (35g) rolled oats 3

¾ cup (60g) nat­u­ral flaked al­monds (with skin on)

VANILLA BEAN CUS­TARD

300ml cream

6 egg yolks

½ cup (110g) caster sugar 1 ta­ble­spoon corn­flour

1 Lightly grease a 24cm pie dish (base mea­sures 20cm).

2 Place flours, sugar and the but­ter in the bowl of food pro­ces­sor. Process un­til mix­ture just re­sem­bles fine bread­crumbs. Add egg yolk and wa­ter; pulse un­til the pas­try just starts to come to­gether (Step 2, above).

3 Turn out onto a lightly floured bench and pat out pas­try to form a disc. Roll out pas­try to about 5mm thick, on a lightly floured sur­face, large enough to line base, side and rim of the pie dish. Gently ease the pas­try into pre­pared pie dish (Step 3). 4 Crimp the pas­try edge (Step 4). Place the pie dish on an oven tray. Re­frig­er­ate for at least 30 min­utes.

5 FILL­ING: Mean­while, com­bine ap­ples, but­ter and sugar in a large saucepan. Cook, un­cov­ered, over medium heat, stir­ring oc­ca­sion­ally, for about 20 min­utes or un­til ten­der and ex­cess mois­ture has evap­o­rated (Step 5).

6 Pre­heat oven to 180°C (160°C fan-forced). Cover pas­try with a sheet of bak­ing pa­per and fill with pas­try weights, dried beans or rice (Step 6). Bake for about 20 min­utes or un­til golden around the edge. Re­move weights and pa­per, then bake for a fur­ther 5 min­utes or un­til browned lightly. 7 CRUM­BLE TOP­PING: Mean­while, sift flours, cin­na­mon and sugar in a medium bowl; rub in but­ter (Step 7). Stir in oats and al­monds.

8 Spoon the ap­ple mix­ture into the pas­try base. Sprin­kle with the black­ber­ries and the Crum­ble Top­ping (Step 8). Bake the pie for a fur­ther 35-40 min­utes or un­til golden brown.

9 VANILLA BEAN CUS­TARD: Mean­while, split the vanilla bean length­ways; scrape out the seeds. Com­bine bean, seeds, milk and cream in a medium saucepan. Heat un­til just be­low boil­ing; re­move bean. Whisk the egg yolks and sugar in a medium bowl un­til thick and creamy. Whisk in corn­flour, then grad­u­ally whisk in hot milk mix­ture. Re­turn the milk mix­ture to pan; stir over low heat, with­out boil­ing, un­til cus­tard thick­ens and coats the back of a wooden spoon (Step 9).

10 Serve pie warm with Vanilla Bean Cus­tard.

Suit­able to freeze. Not suit­able to mi­crowave.

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