Rustic Strawberry Almond Pie

Ingredients:Pastry
125gr cold butter
125gr caster sugar
1/2 cup plain flour
1/4 cup self raising flour
1/4 cup custard powder

Filling
1/2 cup strawberry jam (or any jam you fancy!)
125g almond meal
100g cold butter
100g caster sugar


Method:
In a food processor, prepare your pastry - pour all ingredients and pulse until it makes a wet sand-like texture.  Empty into ziplock bag and allow to chill for 20 minutes in the refrigerator.
Clean out your food processor and then fill with almond meal, butter and sugar.  Pulse this until also makes a wet-sand like texture.  Pour into a ziplock bag and refrigerate whilst you prepare the pastry.
Preheat oven to 160 degrees c

Take pastry out of the fridge and allow for it to soften a little - 5 minutes or so.

Spray a round cake bin (or any baking tray if you don't have one!)

Between 2 pieces of greaseproof/baking paper, place your pastry in the middle and roll out between the paper until about 3-4mm thickness
Take off top layer of paper and up-end onto your baking tin/tray
Push down and pull up the ends and mould into a little pool-type shape.  Pour your jam and spread evenly along the base.   Crumble the almond mixture and then close in the sides.
Brush with egg wash or milk if you wish, and pop in the oven for 35-45 minutes, until browned on top.

Allow to cool for about 10 minutes and then dust with icing sugar.
Serve with cream or icecream, or just by itself,