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Apple and Raspberry Pie

BY Tina Bester

Revamp a regular apple pie by adding the tart sweetness of fresh raspberries. Yum!

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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Shortcrust Pastry
500 g flour
200 g icing sugar
pinch salt
250 g butter
4 egg yolks
¼ C (60 ml) water
1 tsp (5 ml) vanilla paste 

Apple and Raspberry Filling
50 g butter
8 Granny Smith apples, peeled, cored and sliced (1.5 cm thick)
110 g castor sugar
1 tsp (5ml) lemon rind
1 Tbsp (15ml) lemon juice
1 tsp (5 ml) vanilla paste
2 Tbsp (30 ml) corn flour
1 Tbsp (15 ml) water
250 g raspberries
1 egg, lightly beaten
1 Tbsp (15 ml) castor sugar
icing sugar for dusting

 

Shortcrust Pastry
Place the flour, icing sugar, salt and butter into a food processor and pulse together until the mixture resembles breadcrumbs. Add the egg yolks while the motor is running. Slowly add the water until the dough comes together.
Take it out of the food processor, divide it in two equal portions and press the pastry into flat, round disks. Wrap in cling wrap and refrigerate for at least 1 hour.
Once the pastry has rested sufficiently remove it from the fridge. Place one of the disks of pastry between two sheets of baking paper and roll out using a rolling pin. Ensure that the pastry is rolled evenly and is large enough to line the bottom and sides of a 22 cm loose-bottomed pie tin.
Carefully lift and place the pastry into the pie tin, pressing down lightly to fit. Trim the edges of the pastry about 3 mm from the top of the tin to allow for shrinkage. Place the lined pie dish in the fridge for 30 minutes.
Preheat the oven to 180 °C.
After the resting period, remove from the fridge and line the pie casing with baking paper and baking beans.
Bake in the oven for 10 minutes, then remove the paper and beans and bake for a further 5 minutes. Cover the edges of the pastry with foil if they look like the may get a little over cooked – the pastry should be golden, not dark.

Apple and Raspberry Filling
Melt the butter in a large saucepan over a high heat. Add the apples and cook for 4–5 minutes, stirring frequently. Add the sugar, lemon rind, juice and vanilla and cook for 8-10 minutes or until the fruit is tender.
Combine the corn flour and water to form a paste and then stir this through the apple mixture to thicken. Transfer half of the apple mixture to the prepared pastry shell, sprinkle with half of the measure of raspberries and then repeat with the rest of the apples and raspberries.
To assemble the apple and Raspberry pie
Roll the remaining pastry disk out on a lightly floured surface. Using a fluted round cookie cutter, cut out rounds of pastry to cover the top of the pie.
Layer the pastry rounds over the top of the apple mixture, brush with the lightly beaten egg and sprinkle with the one tablespoon of castor sugar.
Cover the edge of the pastry base with foil to prevent it from getting over cooked. Bake for 25-30 minutes, or until the pastry is golden and crisp.

Serve warm with a little dusting of icing sugar.