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How to make Apple raspberry pies

Yield = 12
Prep time: 0:40
Cook time: 0:35
Total time: 1:15

Ingredients

  • 2 pink lady apples, halved, cored, thinly sliced
  • 2 tablespoons caster sugar
  • 2 teaspoons lemon juice
  • 3 sheets frozen puff pastry, partially thawed
  • 1/2 cup raspberry jam
  • 1/2 teaspoon ground cinnamon
  • 20g butter, melted
  • 1 tablespoon icing sugar
  • 300ml thickened cream, whipped, to serve

Method

  • Step 1 Place apple, sugar, juice and 1/3 cup water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until apple is just tender. Using a slotted spoon, transfer apple to a bowl. Set aside for 5 minutes to cool.
  • Step 2 Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
  • Step 3 Cut each sheet of pastry into 4 equal strips. Place 1 strip of pastry on a flat surface, with 1 long edge closest to you. Spread with 2 teaspoons jam. Sprinkle with a little of the cinnamon. Arrange a few apple slices, skin-edge up, overlapping slightly, with tops of apple overhanging at top edge of pastry. Fold bottom edge of pastry over the apple, leaving the tops exposed. Working from 1 short edge, roll up pastry to form a scroll. Place, apple-side up, into hole of prepared pan. Repeat with remaining pastry strips, jam, cinnamon and apple slices.
  • Step 4 Brush pies with butter. Bake for 25 to 30 minutes or until pastry is golden and puffed. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack. Stand for 10 minutes. Dust with icing sugar. Serve pies warm or cold with whipped cream.