Pear and Raspberry Custard Pie

Serves 8-10, Prep 45 mins, Cook 45 mins

175g unsalted butter, melted,

cooled ½ cup caster sugar 1 egg 1 egg, separated 2½ cups self-raising flour 1½ cups frozen raspberries

(180g) 820g can pear slices in juice,

drained 2 tblsps flaked almonds Vanilla ice-cream, to serve

CUSTARD 4 egg yolks ½ cup caster sugar ¼ cup custard powder 1 tsp vanilla bean paste 2 cups milk

1 Lightly grease an 18cm x 28cm rectangular slice pan. 2 To make custard, whisk yolks, sugar, custard powder and vanilla in a medium, heat-proof bowl until combined. 3 Heat milk in a medium saucepan over a medium heat until hot. Do not boil. Whisking constantly, gradually pour hot milk into yolk mixture until combined. Return to same saucepan. Whisk over a medium heat for about 2 to 3 minutes, or until boiling and thickened. Transfer to a heat-proof bowl. Cover surface with plastic wrap. Refrigerate. 4 To make pastry, whisk butter, sugar, whole egg and egg yolk in a large bowl until smooth. Reserve egg white. Add flour. Stir until combined. Turn out onto a lightly floured bench. Shape into a soft dough. 5 Using kitchen scales, weigh pastry. Remove one-third. Wrap in plastic wrap. Refrigerate. 6 Press remaining pastry over base and up sides of prepared pan. Refrigerate for 20 minutes. 7 Spoon custard into pastry case. Smooth top. Scatter over raspberries, then pears. 8 Roll out reserved pastry between two sheets of baking paper until large enough to cover filling. Place over filling. Trim edges. Pinch to seal. Brush top with reserved lightly beaten egg white. Sprinkle with almonds. 9 Cook in a moderate oven (180C) for about 40 to 45 minutes, or until golden brown. Remove. Stand in pan for 15 minutes before removing. 10 Serve with ice-cream.