Slump Topped Apple and Raspberry Pie
By Morrisons
Published on 14 May 2021
Slump is an American pudding a cross between a crumble and a cobbler. This twist on a traditional fruit pie giving it a chewy, cookie like topping.Time and servings
1 hr 25 minsTotal time
6Servings
45 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp of orange juice
- 80 g of caster sugar
- 0.5 tsp of ground cinnamon
- 250 g of raspberries, fresh or frozen
- 3 tbsp of milk
- 1 large egg
- 80 g of sugar
- 110 g of unsalted butter
- 30 g of butter
- 250 g of apples, peeled and chopped
- 2 tsp of corn flour
- 325 g of plain flour
- 1 pinch of salt
Method
Step 1
For the pastry case, crumb together 225g flour and unsalted butter, add the 80g sugar and mix together.Step 2
Mix in the egg and 1 tbsp milk or enough milk to form a firm dough.Step 3
Allow to cool, for at least 30 minutes (overnight is best).Step 4
Line a deep tart or pie tin case (20cm) with sweet shortcrust pastry, and rest before filling.Step 5
For the filling, add 30g caster sugar, cinnamon and apples to pan with orange juice and cook till softened.Step 6
Add the corn flour and thicken the filling, remove from the heat and stir in the raspberries and place into the tart case.Step 7
For the slump top, it’s best to combine the following ingredients and blend.Step 8
Beat 50g caster sugar and butter together, mix in 100g flour, baking powder and salt add 2 tbsp milk stir in well.Step 9
Tip the slump mix over the fruit in the pie case and bake at 160 degrees for 35 to 40 Minutes until golden brown.Step 10
Serve with pouring cream custard or ice cream.