Recipes continued
Sour cherry and apple pies | Makes 4 |
¾cup drained sour cherries
¾cup 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
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.
