APPLE PIE JUST GOT SWEETER
ADD A RASPBERRY TWIST TO THIS CLASSIC, TOP IT OFF WITH CREAM AND YOU’VE GOT PERFECTION
Serve these gorgeous little apple raspberry pies with cream and snuggle in with your favourite movie.
APPLE RASPBERRY PIES
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
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.