Free-form Apple, Rhubarb, Custard Crumble Pie
Cook Time 1 hour + refrigeration
Sweet shortcrust pastry
1 ¼ cups plain flour
1/3 cup icing sugar
¼ cup almond meal
1 egg yolk
1-2 teaspoons cold water
¼ cup firmly packed brown sugar=
¼ cup blanched almonds
½ teaspoon cinnamon
1/3 cup rolled oats
50g cold butter, cubed
2 small granny smith apples, peeled, cut in half or quarters
3-5 stalks (180g) rhubarb
2 tablespoons white sugar
1 egg white, lightly beaten
2 tablespoons raw sugar, to sprinkle
Preheat oven to 200°C.
Assemble the processing bowl using the Quad blade. Add flour, sugar and almond meal and butter. Place lid on bowl. Select speed 15. Process until well combined; add egg yolk and water and process until mixture starts to come together.
Remove pastry from bowl onto a clean surface and shape into a flat disc. Cover pastry with plastic wrap and refrigerate for 20-30 minutes.
Meanwhile add sugar, almond meal, cinnamon, oats and butter into processing bowl. Select speed 15. Pulse mixture until roughly combined. Set mixture aside.
Assemble processing bowl with the variable slicer set to a thick slice. Slice rhubarb. Toss rhubarb in white sugar. Slice apples.
Roll pastry out to a 30-35cm circle between two sheets of baking paper. Remove top sheet of paper and slide pastry onto a baking tray. Place half of the crumble into middle of circle. Top with apples then rhubarb. Sprinkle with remaining crumble. Bring edges up around filling leaving top open. Brush pastry lightly with egg white and sprinkle with raw sugar.
Bake in oven for 30-45 minutes or until golden.
Serve warm with ice cream, cream or custard.