Winter fruit crumble pie with apple, pear and rhubarb

Create your new favourite pud with this winter fruit crumble pie recipe! Packed with cider-poached apple, pear and rhubarb and encased in golden homemade pastry, this dessert will go down a treat

By Jennene Plummer
  • 30 mins preparation
  • 1 hr 15 mins cooking
  • 30 mins marinating
  • Serves 8
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  • 2 1/4 cup plain flour
  • 1/4 cup custard powder
  • 3/4 cup caster sugar
  • 1/2 cup almond meal
  • 250 gram butter, chilled, chopped
  • 1 egg, whisked
  • 1/4 cup water
  • 1/4 cup flaked almonds
  • icing sugar to serve
  • 4 green apples, peeled, cored, cut into chunks
  • 4 pears, peeled, cored, cut into chunks
  • 1/2 cup apple cider
  • 1/3 cup caster sugar
  • 30 gram butter
  • 1 teaspoon ground cinnamon
  • finely grated zest of 1 lemon
  • 5 stalks rhubarb, cut into 4cm pieces


  • 1
    Sift flour and custard powder into a large bowl. Stir in sugar and almond. Rub in butter using fingertips until it resembles breadcrumbs. Add egg and enough water to form a firm, pliable dough. Knead lightly and form into a ball. Wrap in cling film and chill for 30 minutes.
  • 2
    For the filling: In a large pan, combine apple, pears, cider, sugar, butter, cinnamon and zest. Bring to the boil. Reduce heat to medium. Simmer for 20-25 minutes until almost tender. Drain off excess liquid. Cool. Stir rhubarb through.
  • 3
    Preheat oven to moderate, 180°C. Lightly grease a 24cm round pie plate.
  • 4
    Reserve 1/3 pastry. Wrap in cling film and freeze. Roll remaining pastry out to a 5mm-thick round. Ease into plate. Trim edges. Prick base with a fork. Rest in fridge for 20 minutes. Place on oven tray and bake for 20 minutes. Cool. Spoon filling into pastry case.
  • 5
    Grate remaining pastry over filling and scatter almonds over. Bake for 10 minutes. Reduce oven to moderately slow, 160°C. Bake for a further 20-25 minutes until golden. Serve warm, dusted with icing sugar.