30 - 80 minutes
Ingredients (serves 2)
- 2 apples, peeled, cored, thinly sliced
- 4 slices of tinned peaches
- 1/2 fresh orange
- 1 tbsp fresh lemon juice
- 1 tsp organic raw sugar
- 1 tsp organic raw honey
- 1/4 tsp cornflour & 1 tbsp water to mix
- 1 egg yolk, lightly whisked
- Cream or ice-cream, to serve
The Raw Sugar Pastry recipe can be found here
Divide the pastry into two pieces. Roll one into a disc for the lid. Shape the remaining pastry into the size of your pie dish.
Place the apple, peaches, oranges, lemon juice, honey and sugar in a saucepan. Cover and bring to a simmer over medium heat.
Reduce heat to medium-low and cook, covered, for 10 minutes or until apple is just tender.
Combine the cornflour and water in a bowl. Add to the fruit mixture. Cook, stirring, over medium-low heat until the mixture thickens. Transfer to a large bowl.
Preheat oven to 180°C. Take Pie base out of fridge and cook for 10 minutes or until just light golden brown.
Spoon the fruit mixture into the pastry case.
Brush the edge of the pastry with a little egg yolk.Place the cover pastry disc on top of the pie and press onto the pastry case.
Pinch the edges together to seal. Brush pastry with remaining egg yolk. Use a small knife to make 5 slits on top of the pastry.
Bake in oven for 20 minutes or until golden.
Set aside for 10 minutes to cool slightly.
Serve with vanilla ice cream or fresh cream.