PIE LOVE

Combine two of the most comforting desserts, sweet pie and fruit crumble, to make this indulgent winter treat. Just add vanilla bean custard or ice-cream.

APPLE & BLACKBERRY CRUMBLE PIE

PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION TIME) SERVES 10

¾ cup (110g) plain flour

¾ cup (110g) self-raising flour

1 tablespoon caster sugar

100g chilled butter, chopped

1 egg yolk

1½ tablespoons chilled water, approximately

1½ cups (200g) frozen blackberries

FILLING

1.5kg golden delicious apples, peeled, cored, sliced thickly (see Notes)

50g butter, chopped

½ cup (110g) caster sugar

CRUMBLE TOPPING

1/3 cup (50g) plain flour

1/3 cup (50g) self-raising flour

1½ teaspoons ground cinnamon

¾ cup (165g) firmly packed brown sugar

150g butter, chopped, softened slightly

1/3cup (35g) rolled oats

¾ cup (60g) natural flaked almonds (with skin on)

VANILLA BEAN CUSTARD

1 vanilla bean

2 cups (500ml) milk

300ml cream

6 egg yolks

½ cup (110g) caster sugar

1 tablespoon cornflour

1 Lightly grease a 24cm pie dish (with a base measurement of 20cm).

2 Place flours, sugar and butter in the bowl of food processor; process until mixture just resembles fine breadcrumbs. Add egg yolk and the water; pulse until the pastry just starts to come together.

3 Turn out onto a lightly floured bench and pat out pastry to form a disc. Roll out pastry on a lightly floured surface to 5mm thick, large enough to line base, side and rim of the pie dish.