Rhubarb, Raspberry and Blackcurrant Crumble Pie.

Rhubarb, Raspberry and Blackcurrant Crumble Pie.

Deliciously sweet and sour pie made of fruits picked from our and a friend's garden . The gooseberry season is over and we have now moved on to raspberries. The apples are not quite ready but we are eagerly awaiting.

Equipment:

25cm loose bottomed tart tin.

   The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

   For the fruit filling.

In a large saucepan, put in

-200g rhubarb, cut into 1cm chunks,

-200g blackcurrants,

-250g sugar,

-pinch of salt.

Cook, stirring occasionally until the fruits have broken down, add

-350g raspberries,

-1 1/2tsp cornflour, mix with 1tbsp water.

Stir well to combine.

Turn the heat off.

Leave aside to cool for 20 minutes or so.

   For the crumble.

In a large bowl, put in,

-80g melted butter,

-60g caster sugar,

-80g plain flour,

-25g rolled oats,

-25g desiccated coconut,

-30g chopped pistachio nuts.

Stir to combine.

Leave aside.

   To assemble.

Spoon the fruit filling into the tart case.

Sprinkle over the crumble topping.

Bake in 180c fan forced oven for 25 minutes.

Leave to cool down for at least 30 minutes before slicing.

Serve with vanilla ice cream or double cream.