I love pies, I really do. I get excited when I watch old movies and see them cooling on farmhouse window sills, or when I watched TV shows where pies were on the counter, like at Luke's Diner or the Peach Pit. There is just something beautiful about pies.
A great pie is the perfect bite, crisp pie crust base, a deliciously fruit centre and either a pie crust top or in this case a crumble topping.
Now some people have one favourite pie crust, I don't, I have many. Just like I love different fillings, I like different pie crusts. Sometimes I have a pie crust top, sometimes I have a crumble topping. Sometimes when I don't have enough pie crust for the top, even though the recipe says I do, I have a plan B happen and I make a crumble but add pie crust 'scraps' to the crumble topping and magic happens. Here you get a crumble but you also get pie crust, I didn't know if it would work, but it sure did.
The apple and rhubarb filling is delicious, it is my favourite pie filling, if I had to choose one. The pie crust is perfect, crisp and delicious and the crumble topping I just love, one because I don't have to rub butter into flour, here you just melt and mix, and two I love the addition of the pecans.
If you are looking to make a simple yet delicious pie , look no further, make this, it's perfect.
A great pie is the perfect bite, crisp pie crust base, a deliciously fruit centre and either a pie crust top or in this case a crumble topping.
Now some people have one favourite pie crust, I don't, I have many. Just like I love different fillings, I like different pie crusts. Sometimes I have a pie crust top, sometimes I have a crumble topping. Sometimes when I don't have enough pie crust for the top, even though the recipe says I do, I have a plan B happen and I make a crumble but add pie crust 'scraps' to the crumble topping and magic happens. Here you get a crumble but you also get pie crust, I didn't know if it would work, but it sure did.
The apple and rhubarb filling is delicious, it is my favourite pie filling, if I had to choose one. The pie crust is perfect, crisp and delicious and the crumble topping I just love, one because I don't have to rub butter into flour, here you just melt and mix, and two I love the addition of the pecans.
If you are looking to make a simple yet delicious pie , look no further, make this, it's perfect.
Recipe
Recipe adapted from New Idea Food
Serves 8
125g unsalted butter, melted
1/4 cup caster sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups self raising flour
1/4 cup custard powder
Filling:
1kg Granny Smith apples (about 6), peeled, sliced
300g rhubarb (about 4 stalks), cut into 3cm lengths
1/2 cup caster sugar
1 tablespoon cornflour
Crumble topping:
1/2 cup plain flour
1/2 cup firmly packed brown sugar
75g unsalted butter, melted
150g (1 cup) pecans, chopped
Vanilla Custard or Ice Cream, to serve
Lightly grease a 22cm round loose based flan tin. Place on an oven tray.
To make the filling: Combine apples, rhubarb, sugar and 1 tablespoon water in a saucepan over a low heat. Cook, covered, stirring occasionally, for about 12 minutes, or until fruit is just tender. Add blended cornflour and 1 tablespoon of water to pan. Cook, stirring, until mixture boils and thickens slightly. Remove from heat. Transfer to a heatproof bowl. Cool to room temperature.
Meanwhile make pastry: Whisk butter, sugar, egg and vanilla in a large bowl until combined. Stir in sifted flour and custard powder to form a dough. Cut 1/4 from the dough, shape into a flat disc. Shape the remaining pastry into a flat disc. Wrap both in plastic wrap. Refrigerate both pastry discs for 1 hour.
Preheat oven to 180C/160C fan forced.
Roll out the larger pastry disc between two sheets of baking paper to a 24cm round. Remove top sheet of baking paper, invert pastry over tin, then remove the other sheet of baking paper, The pastry might break or crack, no stress, just press pastry together and make sure it goes up the sides of the tin. Cut off any excess pastry, just put it aside, you will use this.
Make the crumble topping: In a bowl add the plain flour, sugar, butter and pecans, mix it all together, to combine. Now the second disc of pastry and any leftover pastry, needs to be crumbled into the pecan mix. Just break it off into smallish pieces and mix it all together.
Spoon filling into your pastry case. Sprinkle crumble mixture evenly over the top.
Bake in your preheated oven for about 30 minutes, or until crumble and pastry is golden brown.
Serves 8
125g unsalted butter, melted
1/4 cup caster sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups self raising flour
1/4 cup custard powder
Filling:
1kg Granny Smith apples (about 6), peeled, sliced
300g rhubarb (about 4 stalks), cut into 3cm lengths
1/2 cup caster sugar
1 tablespoon cornflour
Crumble topping:
1/2 cup plain flour
1/2 cup firmly packed brown sugar
75g unsalted butter, melted
150g (1 cup) pecans, chopped
Vanilla Custard or Ice Cream, to serve
Lightly grease a 22cm round loose based flan tin. Place on an oven tray.
To make the filling: Combine apples, rhubarb, sugar and 1 tablespoon water in a saucepan over a low heat. Cook, covered, stirring occasionally, for about 12 minutes, or until fruit is just tender. Add blended cornflour and 1 tablespoon of water to pan. Cook, stirring, until mixture boils and thickens slightly. Remove from heat. Transfer to a heatproof bowl. Cool to room temperature.
Meanwhile make pastry: Whisk butter, sugar, egg and vanilla in a large bowl until combined. Stir in sifted flour and custard powder to form a dough. Cut 1/4 from the dough, shape into a flat disc. Shape the remaining pastry into a flat disc. Wrap both in plastic wrap. Refrigerate both pastry discs for 1 hour.
Preheat oven to 180C/160C fan forced.
Roll out the larger pastry disc between two sheets of baking paper to a 24cm round. Remove top sheet of baking paper, invert pastry over tin, then remove the other sheet of baking paper, The pastry might break or crack, no stress, just press pastry together and make sure it goes up the sides of the tin. Cut off any excess pastry, just put it aside, you will use this.
Make the crumble topping: In a bowl add the plain flour, sugar, butter and pecans, mix it all together, to combine. Now the second disc of pastry and any leftover pastry, needs to be crumbled into the pecan mix. Just break it off into smallish pieces and mix it all together.
Spoon filling into your pastry case. Sprinkle crumble mixture evenly over the top.
Bake in your preheated oven for about 30 minutes, or until crumble and pastry is golden brown.
Stand pie for 20 minutes before serving. Serve with vanilla custard or ice cream.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060720481490/
Pin it: www.pinterest.com.au/pin/399413060720481490/
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