Apple & Raspberry Pie

Apple & Raspberry Pie

By: WellBeing Team

What could be better than apple and raspberry pie with double cream? Grab any leftover gorgeous summer fruit to make the prettiest dessert around.

Ingredients

• 1kg apples, peeled & diced into 2cm squares
• 1⁄3 cup caster sugar
• ½ cup water
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 3 sheets Borg’s shortcrust pastry, thawed
• 1 punnet fresh raspberries
• 1 egg, beaten lightly
• 1 tsp sugar
• 23cm pie dish or flan tin, lightly greased
• Double cream, to serve

Method

• Preheat oven to 220°C or 200°C fan-forced.
• Combine apple, caster sugar and water in a large saucepan. Cover with lid and bring to the boil. Reduce heaT and simmer for 10 mins until the apple is tender.
• Drain well. Transfer apple mix to a medium bowl; stir in lemon juice and add cinnamon. Mix. Allow to cool.
• Use two sheets of pastry to line the pie dish and trim to fIt. Cover pastry with baking paper and fill with pie weights, dried beans or rice. Bake for 15 mins. Remove paper and beans; bake a further 10 mins or until lightly browned. Cool.
• Spoon the apples into the pastry and add fresh raspberries
• Top with the remaining sheet of pastry and cut some slits in the pastry to allow the steam to escape while cooking. We used a lattice cutter for decorative effect.
• Brush pastry with egg and sprinkle with sugar.
• Bake the pie for 25-30 mins until golden.
• Serve with double cream.
• Tip: For more cooking fun and plenty of recipes and inspiration please join the community on Instagram @borgcraft.