Apple & Raspberry Pie

Apple & Raspberry Pie

By: WellBeing Team

What might be muchbetter than apple and raspberry pie with double cream? Grab any remaining stunning summertime fruit to make the mostbeautiful dessert around.

Ingredients

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

Method

• Preheat oven to 220°C or 200°C fan-forced.
• Combine apple, caster sugar and water in a big pan. Cover with cover and bring to the boil. Reduce heaT and simmer for 10 minutes upuntil the apple is tender.
• Drain well. Transfer apple mix to a medium bowl; stir in lemon juice and include cinnamon. Mix. Allow to cool.
• Use 2 sheets of pastry to line the pie meal and trim to fIt. Cover pastry with baking paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake a evenmore 10 minutes or till gently browned. Cool.
• Spoon the apples into the pastry and include fresh raspberries
• Top with the staying sheet of pastry and cut some slits in the pastry to enable the steam to escape while cooking. We utilized a lattice cutter for ornamental result.
• Brush pastry with egg and spray with sugar.
• Bake the pie for 25-30 minutes upuntil golden.
• Serve with double cream.
• Tip: For more cooking enjoyable and plenty of dishes and motivation please signupwith the neighborhood on Instagram @borgcraft.