Apple, Raspberry & Rhubarb Pie

Hope you enjoy the tasty crunch to this fruity pie.

Xoxo

P.S. Please note whilst bowl will be very full for the filling the ingredients will cook down.

Mill almonds, 8 seconds, speed 7. Set aside in a small bowl.
To make the shortcrust pastry, place flour, butter and sugar mixture in the bowl and mix until mixture resembles fine breadcrumbs, 10 seconds – speed 4.
With speed 4 still activated add the egg yolks and chilled water. Process until mixture just comes together – in approximately 20 seconds a ball of dough will form.
Turn dough onto silicone mat, form dough into a disc, wrap in a mat (or glad wrap) and chill for 30 minutes.
Meanwhile, without washing the bowl, add apples, rhubarb, sugar, cinnamon and cook for 5 minutes, 85c, speed 0.50.
Add cornflour and raspberries and cook for another 5 minutes. Set aside to cool.
Preheat oven to 180c.
Divide pastry into 2 equal portions. On your mat or lightly floured surface, roll out 1 pastry disc to a 30 cm round (aprox. 3 mm thick) and ease into a 22cm round pie dish.
Trim excess pastry around rim and sprinkle with almond meal.
Spoon the cooled apple mixture into the pastry case.
Roll out the remaining pastry out to a 2 mm-thick disc.
Use a heart-shaped pastry cutter to cut shapes. Continue to re-roll pastry and cut more shapes until there is no more pastry.
Arrange pastry hearts over pie filling, overlapping slightly.
Brush top with egg white and sprinkle with extra sugar.
Bake 40 minutes or until pastry is golden brown and filling is heated through.

Honey Magnolia