Dried Rose Hip Custard Crumble Pie is a traditional American recipe (originating from Alaska) for a classic pie filled with a rose hip flavoured custard and covered with a crumble topping. The full recipe is presented here and I hope you enjoy this classic American version of: Dried Rose Hip Custard Crumble Pie.
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Ingredients:
enough sweet shortcrust pastry for a 22cm pie (about 250g)
160g dried rose hips
60ml milk
100g butter
350g brown sugar
210g plain flour, sifted
2 tsp baking powder
generous pinch of salt
2 eggs, separated
Method:
Roll the pastry on a lightly-floured work surface until large enough to cover the base of your pied dish. Line the dish with the pastry then set aside. Combine the rose hips and milk in a pan, bring to a boil then reduce to a simmer and cook for about 5 minutes, or until the rose hips have softened before taking off the heat.
Meanwhile cream together the butter and brown sugar in a bowl until light and fluffy. Sift together the flour, baking powder and salt in a bowl then add to the creamed butter mix and mix well until you have a crumbly mixture. Reserve 220g of this mixture for your topping.
Combine the egg yolks and the milk and rose hip mixture with the remaining butter mixture in the bowl and beat well to combine thoroughly. Meanwhile, beat the egg whites in a clean, dry, bowl until they stand in stiff peaks. Gently fold the egg whites into the butter and rose hip mixture then turn the filling into the prepared pie dish. Sprinkle the reserved topping over everything then place in an oven pre-heated to 170°C and bake for about 40 minutes, or until the topping is golden and the pie is cooked through.
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