Apple crunch pie with vanilla bean custard

For when you simply can't choose between the two.
Apple blackberry crunch crumble pie

This gorgeous apple crunch pie with vanilla bean custard uses yolks in the custard and crust.

1H 30M
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Combine two of the most comforting desserts, sweet pie and fruit crumble, to make this indulgent winter warmer to curl up on the couch with. This apple and blackberry crumble pie goes beautifully with a dollop of ice-cream or fresh cream.

Looking for more apple crumble recipes?


Crumble topping
Vanilla bean custard


1.Lightly grease a 24cm pie dish (20cm base measurement).
2.Place flours, sugar and the butter in the bowl of food processor. Process until mixture just resembles fine breadcrumbs. Add egg yolk and water, pulse until the pastry just starts to come together.
3.Turn out onto a lightly floured bench and pat out pastry to form a disc. Roll out pastry to about 5mm thick on a lightly floured surface large enough to line base, side and rim of the pie dish. Gently ease the pastry into prepared pie dish.
4.Crimp the pastry edge. Place pie dish on an oven tray. Refrigerate for at least 30 minutes.
5.Meanwhile, make filling: combine apples, butter and sugar in a large saucepan. Cook, uncovered, over medium heat, stirring occasionally, for about 20 minutes or until tender and excess moisture has evaporated. Gently fold the frozen blackberries into the apple filling.
6.Preheat oven to 180°C (160°C fan-forced). Cover pastry with a sheet of baking paper and fill with pastry weights, dried beans or rice. Bake for about 20 minutes or until golden around the edge. Remove weights and paper then bake for a further 5 minutes or until browned lightly.
7.Meanwhile, make crumble topping: sift flours, cinnamon and sugar in medium bowl; rub in butter. Stir in oats and almonds.
8.Spoon the apple and blackberry mixture into the pastry base. Sprinkle with Crumble Topping. Bake for further 35–40 minutes or until golden brown.
9.Meanwhile, make custard: split the vanilla bean lengthways; scrape out the seeds. Combine bean, seeds, milk and cream in a medium saucepan; heat until just below boiling; remove bean. Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Beat in cornflour then gradually beat in hot milk mixture. Return milk mixture to pan; stir over low heat, without boiling, until custard thickens and coats the back of a wooden spoon.
10.Serve pie warm with vanilla bean custard.

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