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Sour cherry and apple pies Makes 4
¾ cup drained sour cherries
¾ cup canned bakers apples
1 tablespoon caster sugar
1 tablespoon icing sugar
thick cream, to serve
1. Combine all ingredients.
2. Preheat the pie maker for 5 minutes or
until ready light comes on.
3. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
4. Place a level ¹/
³
metric cup of filling
into the pastry and top with the puff
pastry rounds. Close lid and cook for
approximately 6 minutes or until cooked as
desired. Once ready carefully remove pies
from the pie maker.
Strawberry and Rhubarb Pies Makes 4 pies
200g rhubarb stalks, chopped in to 2cm
pieces
250g strawberries, quartered
2 tablespoons caster sugar
2 tablespoons water
vanilla ice cream or double cream, to serve
1. Place rhubarb, strawberries, sugar and
water in a saucepan. Stir gently over a
medium heat until the water starts to
simmer. Cover and cook for about 3-4
minutes or until the rhubarb is tender.
2. Remove from heat and allow to cool for 20
minutes. Strain mixture and reserve liquid.
3. Preheat the pie maker for 5 minutes or
until ready light comes on.
4. Place shortcrust pastry rounds into the pie
holes making sure that the pastry slightly
overlaps where the incisions have been cut.
5. Place a level ¹⁄
³
metric cup of filling
into the pastry and top with the puff
pastry rounds. Close lid and cook for
approximately 6 minutes or until cooked as
desired. Once ready carefully remove pies
from the pie maker.
6. Serves hot or cold with ice cream or cream
and drizzle with reserved liquid if desired.
Recipes continued