This pie is so perfect as a quick dessert that will thrill anyone lucky enough to be sharing dinner with you, especially served warm with vanilla ice cream and softly whipped cream.

Serves 2-4



Ingredients:

1 sheet store-bought puff pastry

1 small egg, lightly beaten

1 teaspoon sugar for sprinkling on top

Filling

2 tablespoons cornflour

2 big tablespoons brown sugar

1 teaspoon mixed spice (or just cinnamon will do)

¼ teaspoon nutmeg

2 granny smith apples, peeled and roughly chopped into small pieces

¼ cup sultanas

¼ cup toasted walnut pieces

Ice cream and whipped cream to serve



Method:

Heat oven to 180 C. Line a baking tray with baking paper.

Halve the sheet of pastry and roll it out slightly thinner than it comes. I always do this with store-bought pastry as it tends towards being too thick straight out of the packet. Place one piece on the prepared tray and brush the edges with a lightly beaten egg.

In a bowl mix the filling ingredients together, tossing it all together to combine. The cornflour will help to thicken the juices once it starts to cook. Pile this filling up on the pastry leaving a 2cm border free of filling. Lay pastry lid over the filling (you may have to stretch it a little to cover) and press to seal it to the base. Make a few cuts in the top to let the air out, brush with egg and sprinkle with sugar.

Bake for 40 minutes or until lovely and golden brown on top and crisp on the bottom.

Serve warm with ice cream and cream



LISTEN ABOVE

This pie is so perfect as a quick dessert that will thrill anyone lucky enough to be sharing dinner with you, especially served warm with vanilla ice cream and softly whipped cream. 
Serves 2-4 
 
Ingredients:
1 sheet store-bought puff pastry 
1 small egg, lightly beaten 
1 teaspoon sugar for sprinkling on top 
Filling 
2 tablespoons cornflour 
2 big tablespoons brown sugar 
1 teaspoon mixed spice (or just cinnamon will do) 
¼ teaspoon nutmeg 
2 granny smith apples, peeled and roughly chopped into small pieces 
¼ cup sultanas 
¼ cup toasted walnut pieces 
Ice cream and whipped cream to serve 
 
Method:
Heat oven to 180 C. Line a baking tray with baking paper. 
Halve the sheet of pastry and roll it out slightly thinner than it comes. I always do this with store-bought pastry as it tends towards being too thick straight out of the packet. Place one piece on the prepared tray and brush the edges with a lightly beaten egg. 
In a bowl mix the filling ingredients together, tossing it all together to combine. The cornflour will help to thicken the juices once it starts to cook. Pile this filling up on the pastry leaving a 2cm border free of filling. Lay pastry lid over the filling (you may have to stretch it a little to cover) and press to seal it to the base. Make a few cuts in the top to let the air out, brush with egg and sprinkle with sugar. 
Bake for 40 minutes or until lovely and golden brown on top and crisp on the bottom. 
Serve warm with ice cream and cream 
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

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