Apple and Peach Pie

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Serves 8

Ingredients
6 Granny Smith apples, peeled and sliced
3 peaches, peeled and sliced
1/2 tsp 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
Custard, to serve

Method
1. Preheat oven to 190°C.

2. Combine apple, peach, cinnamon and 2 tablespoons of sugar in a large bowl.

3. Line a 20cm pie dish with a sheet of pastry. Trim excess pastry. Spoon the apple mixture into pie dish. Brush the edges of pastry with egg yolk.

4. 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 or cut a “x” shape with a knife.

5. Brush with remaining egg yolk and sprinkle with the remaining sugar.

6. Place on a baking tray and bake for 25 minutes. Cover with foil and bake for a further 20 minutes or until golden. Set aside for 10 minutes to cool.

7. Serve with custard or icecream.

You can use canned pie fruit instead of fresh fruit. Use 800g apple pie fruit and 410g baker's diced peaches.