Apple Raspberry Pie with Rough Puff Pastry
 
 
Recipe adapted with permission from Incredible Bakes by Caroline Griffiths, published by Smith Street Books 2016.
Author:
Serves: Serves 6
Ingredients
For the pastry:
  • 1 + ⅔ cup (250g) plain flour
  • 1 tsp yeast
  • pinch salt
  • 8oz (200g) butter, cold, cut into ½ inch (1cm) cubes
  • ⅓ cup (80ml) cold water
  • ¼ cup (60ml) cold milk
For the filling:
  • 1 oz (30g) butter
  • 3 large apples, peeled and sliced
  • 2 cups (450g) frozen raspberries
  • 1 orange, juice and finely grated zest
  • 2 tbsp rice malt syrup (replace with ⅓ cup sugar, if desired)
  • 2 tbsp cornflour (cornstarch if your in the USA)
  • 1 tsp mixed spice (aka pumpkin pie spice)
  • 1 egg, lightly beaten
Instructions
  1. To make the pastry, place the flour, yeast and salt into a large bowl. add in the cubed butter, and toss gently to combine - don't squish the butter.
  2. Add in the water and milk all at once, and toss the dough mixture together using your hands, slowly work towards pressing the dough together into a clump. You may need a touch more water or milk, but it should come together in a shaggy ball - don't knead: you want the butter to remain whole.
  3. Turn the dough out onto a floured surface, and pat into a chunky square. Roll out into a long rectangle about 30x15cm (11x6in), then fold in thirds like a business letter, before rolling out and folding again. Wrap the dough in plastic and chill for 30 minutes. Repeat this process twice.
  4. Make the filling while the dough is chilling a final time - heat the butter in a large saucepan, add the apples and cook until they're just beginning to soften. Add the raspberries, malt syrup, cornflour and spice, and stir, just until the raspberries are defrosted and the mixture is hot through, but not boiling. Pour the filling into a 9in/23cm pie dish and leave to cool.
  5. Preheat the oven to 180C/350F.
  6. Roll out the pastry to a large circle or square, ¼ inch or ½ cm thick. Slice into wide strips. Arrange the strips in a lattice pattern over the filling, and trim the edges.
  7. Brush the pastry, very lightly, with beaten egg, and then place the pie onto a lined baking tray (in case of drips) and bake for 20 minutes, then turn the oven down to 160C/320F for a further 15-20 mins.
  8. Leave to cool slightly, before serving warm with ice cream or whipped cream.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/03/apple-raspberry-pie-rough-puff-pastry.html