AP­PLE PIE JUST GOT SWEETER

ADD A RASP­BERRY TWIST TO THIS CLAS­SIC, TOP IT OFF WITH CREAM AND YOU’VE GOT PER­FEC­TION

Fraser Coast Chronicle - - WEEKEND - WORDS: KIM COVERDALE PHOTO: GUY BAI­LEY

Serve these gor­geous lit­tle ap­ple rasp­berry pies with cream and snug­gle in with your favourite movie.

AP­PLE RASP­BERRY PIES

Makes 12

IN­GRE­DI­ENTS

2 pink lady ap­ples, halved, cored, thinly sliced

2 tbsp caster sugar

2 tsp lemon juice

3 sheets frozen puff pas­try, par­tially thawed

1⁄2 cup rasp­berry jam

1⁄2 tsp ground cin­na­mon

20g but­ter, melted

1 tbsp ic­ing sugar

300ml thick­ened cream, whipped, to serve

METHOD

Place ap­ple, sugar, juice and 1⁄3 cup wa­ter in a saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til ap­ple is just ten­der. Us­ing a slot­ted spoon, trans­fer ap­ple to a bowl.

Set aside for 5 min­utes to cool. Pre­heat oven to 180C/160C fan-forced. Grease a 12-hole (1⁄3-cup-ca­pac­ity) muf­fin pan.

Cut each sheet of pas­try into 4 equal strips. Place 1 strip of pas­try on a flat sur­face, with 1 long edge clos­est to you. Spread with 2 tea­spoons of jam. Sprin­kle with a lit­tle of the cin­na­mon. Ar­range a few ap­ple slices, skin-edge up, over­lap­ping slightly, with tops of ap­ple over­hang­ing at top edge of pas­try.

Fold bot­tom edge of pas­try over the ap­ple, leav­ing the tops ex­posed. Work­ing from 1 short edge, roll up pas­try to form a scroll. Place, ap­ple-side up, into hole of pre­pared pan. Re­peat with re­main­ing pas­try strips, jam, cin­na­mon and ap­ple slices.

Brush pies with but­ter. Bake for 25 to 30 min­utes or un­til pas­try is golden and puffed.

Stand in pan for 5 min­utes. Trans­fer to a bak­ing paper-lined wire rack. Stand for 10 min­utes. Dust with ic­ing sugar. Serve pies warm or cold with whipped cream.

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