- 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
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.