Makes: 1 x 23cm pie

FILLING:
10 Granny Smith apples, peeled, quartered, liced
2 tbspn sugar
1 punnet raspberries or 300g frozen raspberries, thawed

PASTRY:
125g unsalted butter, roughly chopped
2 tbspn caster sugar
1 egg
1 1/2 cups plain flour
1/4 cup Foster Clark's Custard powder

CRUMBLE TOPPING:
1 1/4 cups plain flour
2 tspn cinnamon
1/3 cup brown sugar
90g butter, roughly chopped

10 Granny Smith apples, peeled, quartered, liced 2 tbsp n sugar 1 punnet raspberries or 300g frozen raspberries, thawed 125 g unsalted butter, roughly chopped 2 tbsp n caster sugar 1 egg 1 1/2 cups plain flour 1/4 cup Foster Clark's Custard powder 1 1/4 cups plain flour 2 tsp n cinnamon 1/3 cup brown sugar 90 g butter, roughly chopped

1. Place apples in a saucepan, and cover completely with water.

2. Cover, bring to the boil, reduce heat and simmer for 10-15 minutes or until apples are tender. Drain and allow to cool.

3. Meanwhile beat butter and sugar in a bowl until light and fluffy.

4. Add egg, beat until combined. Transfer mixture to a large bowl, add flours and Foster Clark's Custard Powder and blend to form a smooth dough.

5. Roll out dough on a lightly floured board or between 2 sheets of plastic wrap until large enough to line a 23cm flan tin with removable base. Grease tin and line with pastry.

6. Combine sugar and raspberries and spoon into pastry case.

7. Cover raspberries with cool apple mixture.

8. Combine flour, cinnamon and brown sugar in a bowl, rub in butter to form a crumb mixture. Sprinkle over apple and raspberry filled flan.

9. Bake in preheated 180C oven for approximately 45-50 minutes or until pastry and crumble are golden brown.

10. Serve with extra prepared hot Foster Clark's Custard.