Apple and Raspberry Pie Recipe
FOR THE PASTRY
200g soft butter/lard
Up to 100ml cold water
- Cube the butter/lard and add it to the bowl of flour. Mix with you fingers to make bread crumbs.
- Slowly add the water until the pastry starts to come together. It should end up looking like play dough. Cover and leave in the fridge if not using straight away.
FOR THE APPLE AND RASPBERRY PIE FILLING
6 apples – peeled, cored and cut into chunks
2 tablespoons of Lio Licious Freeze Dried Raspberry PowderA sprinkling of sugar
- Pre heat oven to 200°C. In a big pan, put your apples, sugar and raspberry powder together with a little water. Cook them on a medium heat, stirring occasionally, until the apples soften up.
- Divide your pastry into two halves. Roll out one half so the pastry is thin and wide enough to cover the base of your pie dish. Make sure you flour the work surface and rolling pin, otherwise the pastry will stick.
- Once the apple and raspberry pie filling is cooked, pour into your pastry.
- Roll the rest of your pastry out flat and place on top of the pie. Crimp together the edges and cut away any excess pastry. With a knife, cut a cross in the middle of the pie lid so air can escape.
- The extra pastry you have can be used to make decorations – I made traditional leaves.
- Stick the decorations to the pie lid using milk and brush milk over the whole pie lid to glaze. Bake in the oven for 35 minutes, or until golden brown on top. Serve with custard, ice cream, yoghurt or cream!