Fruit Pie Recipes

Taking advantage of the season - fruit pies are so easy and super delicious.

Either make your own sweet shortcrust pastry or pickup up a pack at your local general store:

Pie Filler Ideas:

Plum and apple

2 tablespoons caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
30g (1/4 cup) chopped walnut halves
1 red apple, peeled, halved, cored, cut into thin wedges
4 (about 180g) plums, halved, stones removed
1 tablespoon reduced-fat milk

Combine the sugar, cinnamon and nutmeg in a bowl and mix well. Reserve 2 teaspoons of the sugar mixture. Add walnuts to the remaining sugar mixture and mix well. Arrange the apple wedges in the centre of the pastry and top with two plum halves. Sprinkle the walnut mixture over the fruit.

Apple

4 small granny smith apples, peeled, cored, chopped
1/3 cup caster sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 tablespoon cornflour
1 egg, lightly beaten
2 teaspoons demerara sugar

Place apple, caster sugar, lemon juice, cinnamon and 2 tablespoons cold water in a saucepan over medium-high heat. Cook for 4 minutes or until apple has softened. Combine cornflour and 1 tablespoon cold water in a bowl. Add to apple mixture. Bring to the boil. Remove from heat. Cool.

 Apple and mixed berry

3 Granny Smith apples
1/2 cup caster sugar, plus extra to sprinkle
300g fresh/frozen mixed berries
1 tablespoon cornflour
1 tablespoon rosewater (optional)
2 tablespoons milk
Icing sugar, to dust

Peel and core apples, then cut into 1cm cubes. Place sugar and a cup of water in a saucepan. Cover and cook on low heat for 5 minutes, or until the apple begins to soften. Add berries and cook, uncovered, for a further 2-3 minutes, until the berries start to release juices. Stir the cornflour with the rosewater and 2 tablespoons cold water until smooth. Add the cornflour mixture to the berries and cook, stirring, for a further minute until thickened. Cool.

Peach and Pear

2 small (300g) buerre bosc pears, peeled, cored, roughly chopped
1/3 cup caster sugar
1 tablespoon lemon juice
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
1 1/2 tablespoons cornflour
4 peaches, stones removed
1 egg, lightly beaten
2 teaspoons demerara sugar

Place pear and peaches, caster sugar, lemon juice, vanilla, cinnamon, cornflour and 1 tablespoon cold water in a large saucepan over medium-high heat. Cook, stirring, for 4 to 5 minutes or until mixture has thickened and pears start to soften. Cool.