Raspberry-and-apple pies with almond crust

Raspberry-and-apple pies with almond crust

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • 15 minutes
  • 30 minutes


  • 3 Granny Smith apples, peeled and diced
  • 200 g raspberries
  • 55 g caster sugar
  • vanilla paste
  • 1 free-range egg, beaten
  • almond flakes
  • Icing sugar, for dusting

Cooking Instructions

Preheat the oven to 180°C. Start by making this shortcrust pastry. Roll out two-thirds of the shortcrust pastry to a thickness of 1⁄2 cm. Line 6 x 8 cm pastry cases with the pastry, then blind-bake for 10 minutes.

To make the filling, peel and dice the Granny Smith apples, then mix with the raspberries, caster sugar and vanilla paste.

Fill each pie, cover with the remaining pastry, pinching the edges to secure. Make a small incision in the top of each pie, brush with beaten egg and sprinkle with flaked almonds.

Bake for 20–25 minutes or until golden. Dust with icing sugar.

Cook's note: For best results, chill pastry for ten minutes in the pie dish before baking.

Discover more pie recipes here.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes