Apple & Raspberry Pies



Preparation Time: 5 minutes
Cooking Time: 15 minutes

200g canned no-added-sugar sliced apple
120g (1 cup) frozen raspberries
Pinch of ground cinnamon
50g egg, lightly whisked
¼ sheet frozen, 25% reduced-fat puff pastry, thawed
2 tsp CSR LoGiCane Low GI Can Sugar


Pre-heat oven to 190º (fan-forced). Line baking tray with baking paper. Place 2 x 185ml (1/4-cup) ovenproof dishes in baking tray. Divide apple and raspberries between the dishes. Sprinkle with cinnamon.

Brush rim of each dish with a little egg. Place pastry on a bench to defrost slightly. Cut pastry into 12 short, thin strips. Place strips on top of each dish to form a criss-cross pattern.

Brush pastry strips with a little egg. Sprinkle sugar over. Bake for 15 minutes or until the pastry is golden brown.

Cook's tip: If you want to save your eggs, you can brush the pastry with a little low-fat milk instead.


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