First day back home from a two week holiday in France and I found myself rolling out my next recipe.

I was really taken by the sweets in France, the éclairs, crêpes, crème brûlées, tarts – all with raspberries. Walking among the clouds of fluffy meringues between Paris patisserié shopfronts and seeing all the raspberry desserts reminded me how back at home it was winter and therefore apple pie season.

I hope you enjoy this recipe – when two seasons collide.

Xoxo

T.

Makes: Aprox. 10 slices

Preparation: 30 minutes

Cooking time: 90 minutes

Ingredients:

• 375 grams plain flour
• 225 grams cold unsalted butter
• 1 teaspoon Himalayan salt
• 125 grams chilled water
• 125 grams raspberries
• 1 tablespoon milk
• 1 tablespoon caster sugar

Filling

• 50 grams macadamia nuts
• 6 medium Fuji apples, peeled and cored
• 110 grams caster sugar
• 25 grams plain flour
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon

Method:

1. Chop macadamia nuts, 2 seconds – speed 5. Set aside in a medium bowl.
2. Place flour,  butter and salt in the bowl and mix until mixture resembles fine breadcrumbs, 10 seconds – speed 4.
3. With speed 4 still activated gradually add chilled water approximately over 30 seconds a ball of dough will form.
4. Lightly knead dough on a silicone mat and divide into two third and one third pieces.
5. Form dough into two discs, wrap in the mat and chill for 20 minutes in winter / 30 minutes in summer.
6. Meanwhile, slice apples into 1 cm thick slices and place in large bowl.
7. Add flour, sugar, spices to macadamias and stir to combine. Stir mixture through the apples.
8. Preheat oven to 200c.
9. On your mat or lightly floured surface, roll out large pastry disc to a 30 cm round and ease into a 22cm round pie dish.
10. Scatter half the apple mixture into the pastry case. Follow with raspberries and top with remaining half of the apple mixture.
11. Roll small pastry disc out to a 25cm round.
12. Cut into 1.5cm strips using the blunt side of a butter knife or non sharp cutting tool if cutting on the silicon mat.
13. Arrange strips over pie in a criss cross pattern, weaving to create lattice.
14. Trim excess pastry around rim. Fold edge of pastry case over rim, press with a fork to seal.
15. Brush top with milk and sprinkle with sugar.
16. Cover edge with strips of foil to prevent browning.
17. Bake 20 minutes.
18. Remove foil and reduce temperature to 180c. Bake for a further 70 minutes.
19. Serve warm with vanilla ice cream or custard.

Tips:

I used raspberries that I froze when they were in season, sightly a more developed flavour then the frozen packets but either can be used.