Name: Apple, rhubarb and raspberry pie with toasted almond ice-cream
Prep time: 50 min
Cook time: 65 min
Total time: 115 min
Yield: 8
Ingredients: 350 gm rhubarb, trimmed, cut into 3cm pieces; 6 Granny Smith apples, each cut into eighths; 300 gm caster sugar; 150 gm frozen raspberries, defrosted; 60 gm plain flour; Finely grated rind and juice of 1 orange; For brushing: eggwash; For scattering: demerara sugar; Toasted almond ice-cream; 160 gm almonds; 600 ml pouring cream; 300 ml milk; 6 egg yolks; 150 gm caster sugar; Sour cream pastry; 250 gm (1 2/3 cups) plain flour; 40 gm (¼ cup) pure icing sugar, sieved; 140 gm chilled butter, coarsely chopped; 120 gm sour cream

Apple, rhubarb and raspberry pie with toasted almond ice-cream

Australian Gourmet Traveller recipe for apple, rhubarb and raspberry pie with toasted almond ice-cream.

Serves 8

Prep

50M

Cook

1H 5M

Total

1H 55M

Ingredients

350 gm rhubarb, trimmed, cut into 3cm pieces

6 Granny Smith apples, each cut into eighths

300 gm caster sugar

150 gm frozen raspberries, defrosted

60 gm plain flour

Finely grated rind and juice of 1 orange

For brushing: eggwash

For scattering: demerara sugar

Toasted almond ice-cream

160 gm almonds

600 ml pouring cream

300 ml milk

6 egg yolks

150 gm caster sugar

Sour cream pastry

250 gm (1 2/3 cups) plain flour

40 gm (¼ cup) pure icing sugar, sieved

140 gm chilled butter, coarsely chopped

120 gm sour cream

Method

Main

1.For toasted almond ice-cream, preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking occasionally, until golden (6-7 minutes). Coarsely chop, combine in a saucepan with cream and milk, bring to the simmer, then set aside to infuse (1 hour). Strain through a fine sieve into a clean pan (discard almonds) and bring to the simmer over medium heat. Whisk yolks and sugar in a bowl until thick and pale. Whisking continuously, pour hot cream mixture into egg mixture. Pour into a clean pan and stir continuously over low-medium heat until mixture thickly coats a spoon (6-7 minutes). Strain into a bowl over ice and set aside to cool completely (2 hours). Churn in an ice-cream machine and freeze until required. Makes 1.2 litres.

2.For sour cream pastry, process flour, sugar and ½ tsp salt in a food processor to combine, add butter and pulse until only small lumps of butter remain. Add sour cream, pulse to combine, turn onto a work surface, bring together with the heel of your hand, wrap in plastic wrap and refrigerate to rest (2 hours).

3.Preheat oven to 180C. Stir rhubarb, apple, sugar, raspberries, flour, orange rind and juice in a bowl to combine, then spoon into a 24cm-diameter 5cm-deep pie dish.

4.Roll out pastry on a lightly floured surface to 4mm thick. Brush edges of pie dish with eggwash, place pastry on filling and press over dish rim to seal, trim edges and pierce a hole in the centre. Brush with eggwash, scatter with demerara sugar and bake until golden and crisp (55 minutes-1 hour 5 minutes; cover with foil if pastry colours too quickly). Set aside to cool slightly, then serve with toasted almond ice-cream.