Apple and blackberry crumble pie
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
1.5kg golden delicious apples, peeled, cored, thickly sliced
50g butter, chopped
½ cup (110g) caster sugar
1½ cups (200g) frozen blackberries
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
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.