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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.

By Alice Storey
  • 50 mins preparation
  • 1 hr 5 mins cooking plus infusing, cooling, freezing, resting
  • Serves 8
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Apple, rhubarb and raspberry pie with toasted almond ice-cream

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.

Notes

Drink suggestion by Max Allen