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Cherry apple splice
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulge in a scrumptious cherry apple pie with a sweet nut topping for a satisfying dessert!
Ingredients:
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 75g butter, softened
  • 107.50 gm caster sugar
  • 1 egg
  • 2.20 gm vanilla essence
  • 64.38 gm milk
  • 187.50 ml plain flour
  • 2.50 gm mixed spice
  • 0.63 gm ground nutmeg
  • 4.00 gm baking powder
  • 400g can pie apple, drained
  • 415g can stoneless black cherries in syrup, drained, halved
  • Whipped cream, to serve
  • 45.00 gm brown sugar
  • 1/4 tsp nutmeg
  • 70g flaked almonds
Instructions:
  • Preheat oven to 200C/180C fan-forced. Grease a 20cm pie dish that is 4cm deep. Line the base and sides of the dish with pastry, trimming to fit perfectly. Prick the base with a fork, then line the pastry with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 minutes, then remove the weights and paper. Continue baking for another 10 minutes or until the pastry just starts to turn golden. Allow it to cool slightly before moving on.
  • Preheat oven to 180C/160C fan-forced. In a bowl, combine butter, sugar, egg, vanilla, milk, flour, mixed spice, nutmeg, and baking powder. Using an electric mixer, beat on low speed until just combined, then increase to medium speed and beat for 3 minutes.
  • Lay apple slices on the pastry. Drizzle butter mixture over the apples. Use a spatula to create a smooth top. Gently press cherries into the mixture to fully cover the pie.
  • For the topping, mix sugar, mixed spice, nutmeg, and almonds in a bowl. Sprinkle over the pie. Bake for 55 minutes, or until the center springs back lightly touched. Serve warm or cold with cream.

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