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APPLE PIES
Makes 4
1 cup/250g grated apple
½ teaspoon cinnamon
1½ tablespoons caster sugar
2 teaspoons cornflour
2 teaspoons water
1 sheet ready-rolled shortcrust pastry, for bases
1 sheet ready-rolled puff pastry, for tops
1. Combine apple, cinnamon and sugar in a saucepan
and sauté over moderate heat until apple is cooked.
2. Mix cornflour and water together and add to the apple
mixture. Cook for a further 1 minute.
3. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
4. Insert pastry bases, fill each base with ½ cup mixture
and cover with pastry tops.
5. Close lid and cook pies. Check after 3-5 minutes and
remove when pies are golden brown.
STRAWBERRY AND VANILLA BEAN PIES
Makes 4
1 punnet strawberries, hulled
3 tablespoons caster sugar
½ teaspoon vanilla bean paste or extract
Filo pastry x 8 sheets
1. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
2. Combine strawberries, sugar, vanilla and 1 tablespoon
of water in a saucepan and bring to the boil. Lower
the heat and stir for 2 minutes.
3. Prepare pastry bases by placing 1 sheet of filo pastry
onto bench. Lightly spray with oil, then place next
filo sheet on top. Repeat spraying and layering with
2 more filo pastry sheets. Repeat using the last 4
sheets of filo pastry.
4. Slice each filo pastry sheet in half.
5. Insert half of filo pastry into pie well and equally
distribute strawberry, vanilla mixture into the bases.
Fold excess pastry over and into the middle of each pie.
6. Close lid and cook for 5 minutes or until pastry is
golden brown.
CHOC BANANA HAZELNUT TARTS
Makes 4
1 cup diced banana
2 tablespoons hazelnut choc spread
8 sheets filo pastry
Canola oil spray
1. Preheat Pie Maker until the ‘Ready-to-bake’ light
illuminates.
2. Prepare pastry bases by placing 1 sheet of filo pastry
onto bench. Lightly spray with oil, then place next
filo sheet on top. Repeat spraying and layering with
2 more filo pastry sheets. Repeat using the last 4
sheets of filo pastry.
3. Slice each filo pastry sheet in half.
4. Insert half of filo pastry into pie well and equally
distribute hazelnut chocolate spread and banana into
the bases. Fold excess pastry over and into the middle of
each pie.
5. Close lid and cook for 5 minutes or until pastry is light
golden brown.
Dessert Pies and Sweet Ideas