Apple, Raspberry and Rhubarb Pie


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• 6 Granny Smith apples, peeled, cored, thinly sliced
• 1 bunch rhubarb, trimmed, cut into 3cm pieces
• 1/3 cup (75g) caster sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornflour
• 300g frozen raspberries
• 1/4 cup (30g) almond meal
• 1 Egg white
• 1 tablespoon caster sugar, extra

• 2 1/4 cups (335g) plain flour
• 1/2 cup (80g) icing sugar mixture
• 185g butter, chopped
• 3 Egg yolks
• 1 tablespoon chilled water

• Step 1
To make the shortcrust pastry, place flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water. Process until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

• Step 2
Meanwhile, place the apple, rhubarb, sugar and cinnamon in a large saucepan over medium heat. Loosely cover and cook, stirring occasionally, for 5 mins or until apple releases its juices and is just tender. Add the cornflour and raspberries and cook for 5 mins or until raspberries are heated through and liquid thickens slightly. Set aside to cool.

• Step 3
Preheat oven to 180C. Divide pastry into 2 even portions. Roll out 1 portion on a lightly floured surface to a 3mm-thick disc. Line a 5cm-deep, 22cm (base measurement) fluted tart tin or pie tin with pastry. Sprinkle with almond meal. Spoon the cooled apple mixture into the pastry case. Roll out the remaining pastry on a lightly floured surface to a 2mm-thick disc. Use a 5cm heart-shaped pastry cutter to cut shapes from pastry. Arrange pastry hearts over filling, overlapping slightly. Lightly brush with egg white and sprinkle with extra sugar. Bake for 35-40 mins or until pastry is golden brown and filling is heated through.