Apple and Raspberry Shortcake Pie
This recipe has been shared with us by Sue Kling.
"A good old-fashioned, delicious comfort food that can be served to the family as a dessert or afternoon treat, or it can be dressed up for a special occasion. This recipe combines the best of an old-time favourite of mine with some of the special flavours of the Dutch apple pie recipe I learned from my mother-in-law." - Sue
Recipe Tester Feedback: "A delicious dessert with a lovely combination of the sweet apple and tangy raspberries. My daughter declared it was the best 4 Blades recipe ever!" - Kristen
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes
Cooking Time 40-60 minutes
Can be frozen
- plain flour - 110g, plus extra for dusting
- self raising flour - 160g
- caster sugar - 110g
- butter - 150g, unsalted, cubed
- egg - 1, large
- vanilla - 1 tsp, extract
- custard powder - 2 Tbsp, or cornflour
- water - 60g
- apple - 600g, peeled and cut into chunks
- lemon - 1 tsp, zest, finely grated
- cinnamon - 2 tsp, optional
- cloves - good pinch, ground, optional
- ginger - good pinch, ground, optional
- caster sugar - 50g
- raspberries - 300g, thawed if frozen
- breadcrumbs - 2 Tbsp
- egg - 1, beaten
- demerara sugar - 2 Tbsp approx., or brown sugar, to decorate
- Sift the plain flour (110g) and self raising flour (160g) together into a small bowl. Set aside.
- If you need to make your own caster sugar, add sugar (160g) to the bowl and grind Speed 9 / 3 seconds. Set aside 50g for later.
- To the caster sugar (110g only), add the butter (150g). Cream Speed 7 / 10 seconds or until the mixture is pale and creamy. Scrape down sides.
- Add the sifted flours, egg (1) and vanilla (1 tsp) to the bowl. Mix Speed 5 / 10 seconds.
- Turn out the dough onto a lightly floured surface and knead until it comes together.
- Divide the dough into a 1/3 portion and a 2/3 portion, then wrap each portion in clingfilm.
- Allow both portions to rest and chill in the fridge for 30 minutes.
- Meanwhile, add the custard powder (2 Tbsp) and water (60g) together in a small cup or dish.
- Add the apples (600g), lemon zest (1 tsp), ground cinnamon (2 tsp), ground cloves (pinch), ground ginger (pinch) and caster sugar (50g) to the mixer bowl. Program 20 minutes / 90C / Speed 1 or until apples are cooked through. Once the blades are moving, drizzle in the custard powder mix.
- Add the raspberries (300g) to the bowl. Program 2 minutes / 90C / Speed 1. Allow the berries to cool – this will be quicker if tipped into a sieve over another bowl.
- Preheat the oven to 190C or 170C fan forced.
- Roll out the larger portion of dough on a lightly floured surface to make a 25cm circle (for a 20cm pan).
- Place the pastry into a 20cm springform pan so that it covers the base and goes up the sides evenly. If the pastry breaks, just patch it as that won't matter once it is cooked.
- Sprinkle the breadcrumbs (2 Tbsp) into the pie base in the springform pan.
- Strain the filling to remove excess juice, if not done earlier. Add it into the pie base on top of the breadcrumbs.
- Roll out the smaller portion of dough and cut into strips approx. 2cm wide. Make a lattice pattern over the filling with the strips of pastry and apply pressure where the strips meet the base to form a seal.
- Brush an egg (1) lightly over the top of the pastry and then sprinkle with the demerara or brown sugar (2 Tbsp).
- Bake for 40-60 minutes, or until golden brown.
- Allow the pie to cool in the pan for 10 minutes before releasing.
- Serve warm or cool with cream, custard or ice cream.