Easy apple pies
MAKES 4 PREP AND COOK TIME 20 MINUTES
385g can apple pie slices
2 tablespoons caster sugar
1 teaspoon finely grated lemon rind
¼ teaspoon ground cinnamon
1 sheet frozen shortcrust pastry, thawed
1 sheet frozen puff pastry, thawed
1 egg, beaten lightly
1 small pink lady apple (100g) (see Tips)
2 teaspoons cinnamon sugar
1 Drain canned apple over a small bowl; reserve 1½ tablespoons of juice; discard remainder. Combine apple, reserved juice, caster sugar, rind and cinnamon in a medium bowl.
2 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
3 Using pastry cutter provided, cut four large rounds (11cm) from the shortcrust pastry and four small rounds (9.5cm) from the puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side.
4 Spoon ⅓ cup apple mixture into pie cases. Top with puff pastry rounds; press edges firmly to seal. Brush tops with egg. Decorate each pie with a fresh apple slice. Close the lid; cook for 5 minutes or until golden brown.
5 Serve pies warm, sprinkled with cinnamon sugar.
Suitable to freeze. Not suitable to microwave.