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Apple and raspberry pie
Apple and raspberry pie
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious apple and raspberry pie bursting with flavor.
Ingredients:
  • 3 medium (about 600g) Granny Smith apples
  • 42.00 gm lemon juice
  • 1 300g packet frozen raspberries
  • 161.25 gm caster sugar
  • 1 sheet (25 x 25cm) frozen puff pastry
  • 1 egg, lightly whisked
  • 30.00 gm caster sugar, extra
  • Whipped cream, to serve
Instructions:
  • Preheat your oven to 200°C. Slice each apple into 8 wedges after peeling and coring. Coat them with lemon juice to keep them fresh. Mix in raspberries and caster sugar, combining well.
  • Allow the puff pastry to thaw for 3-5 minutes on the counter. Spoon the apple mixture into a 22cm pie dish. Place the puff pastry over the apple mixture, then trim the edges to fit the dish.
  • Press pastry edge onto pie dish with a fork to seal. Make small steam vents on top of pie using a sharp knife. Brush with whisked egg and sprinkle with extra caster sugar.
  • Place in a preheated oven for 10 minutes. Lower the oven temperature to 180°C and continue baking for 25 minutes until the pastry is puffed and golden, and the apple is tender. Enjoy with a side of cream or ice-cream.

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