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Apple and peach pie

  • 0:10 Prep
  • 0:45 Cook
  • 8 Servings


  • 1 x 800g can apple pie fruit
  • 1 x 410g can baker's diced peaches
  • 1/2 teaspoon ground cinnamon
  • 60g (1/4 cup) demerara sugar
  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 1 egg yolk, lightly whisked
  • Thick cream or custard, to serve


  • 1
    Preheat oven to 190°C. Combine the apple, peach, cinnamon and 2 tablespoons of sugar in a large bowl.
  • 2
    Line a 20cm (base measurement) pie dish with 1 sheet of pastry. Trim excess pastry. Spoon the apple mixture over the base. Brush the edges with egg yolk.
  • 3
    Place the remaining pastry sheet on top of the filling. Use a fork to press the edges together to seal. Trim excess pastry. Use a fork to prick the top of the pastry. Brush with remaining egg yolk and sprinkle with the remaining sugar.
  • 4
    Place on a baking tray and bake for 25 minutes. Cover with foil and bake for a further 15-20 minutes or until golden. Set aside for 10 minutes to cool. Serve with cream or custard.

Source: taste.com.au


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