Feijoa and Apple Pie
Photography Claire Aldous.
A classic fruit pie that only takes two sheets of pastry, some feijoas, apples and spices to produce a crispy, delicious tart that is perfect for any occasion.
Serves: 8
INGREDIENTS
2 sheets pre-rolled puff pastry (25cm x 25cm)
plain flour for rolling
1 egg, beaten
raw sugar for sprinkling
Filling
4 braeburn apples, peeled, cored and thinly sliced
10 firm but ripe feijoas, peeled and thickly sliced*
3 tablespoons plain flour
1 teaspoon each ground cinnamon and ginger
½ teaspoon ground all spice
⅓ cup light muscovado sugar
METHOD
Preheat the oven to 180°C. fan bake.
Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger. Place one sheet on a lined flat baking tray and brush the edges with egg wash.
Filling: Combine all the ingredients in a large bowl, tossing the fruit so it’s all really well coated in the spice mix.
Tip the fruit onto the pastry, spreading them evenly and leaving a 2cm border all the way around.
Place the second piece of pastry over the top. Pull the edges of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Cut a few small slits in the top of the pie. Brush the whole pie with egg wash and sprinkle with raw sugar.
Bake for 30–35 minutes until a good golden colour and the pastry is really well cooked.
Slide onto a serving platter and dust with icing sugar. Best served warm with cream or ice-cream.
*Cook's Tip: To peel the feijoas, slice off the ends and stand upright on a board. Cut down the sides, removing the green skin but leaving the firm white flesh surrounding the centre.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.