Raspberry Crumble Pie

Ingredients

For the Crust
  • 110g Plain flour
  • 110g Self raising flour
  • 110g Vegetable shortening
  • 2-3 tbsp Water

For the Topping
  • 200g Plain flour
  • 100g Vegetable shortening
  • 250g Grated marzipan

For the Filling

  • 100g Fresh raspberries
  • 350g Firm silken tofu
  • 100g Icing sugar
  • 1 tsp Vanilla essence

Method

For the Crust:
  1. Combine the plain and self raising flours and mix well
  2. Cut and then rub in the shortening, mixing in the water a little at a time to create a firm but smooth dough
  3. Roll out the dough and press into the base of a greased flan dish to create a tart base 
  4. Prick the base lightly with a fork and bake at 180 degrees for 5 minutes, or until the pastry is starting to firm and rise but is not cooked
  5. Remove from the oven and allow to cool 

For the Filling:
  1. Blend the tofu, icing sugar and vanilla essence before stirring in the fresh raspberries (it doesn't matter if they get broken up a bit)
  2. Spread the raspberry jam over the part-cooked pie base
  3. Spoon the sweetened tofu over the jam

For the Topping:

  1. Rub the flour into the shortening until it resembles fine breadcrumbs
  2. Stir the grated marzipan into the crumble mix and scatter lightly onto the tofu layer
  3. Return to the oven and bake for about 20 minutes, until the topping is golden-brown
  4. Allow to cool and serve with soya cream, yoghurt or frozen dessert

Cooking Temperature: 180 degrees

Cooking Time: 20 - 30 Minutes

Serves: 8

Keeps For: 5 days, refrigerated

Tips and Comments

  • Shop bought jam can of course be used if you don't have a batch of the home-made stuff kicking about!
  • See Not-Dairy for details of soya marge and various toppings, and Not-Eggs for firm silken tofu.