 Tipsy
Cherry and Apple Pie
INGREDIENTS
- 4 Tbsp castor sugar
- 1 1/2 Tbsp cornflour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 to 4 granny smith apples, peeled, cored
and thinly sliced or use 1 can of apple pie
mix, drained.
- 450g fresh cherries or 1 can of stone less
cherries, drained
- 12-14 Prenzel
Tipsy Cherries drained (Tip: Save the juice
from the cherries for a yummy twist to a fruit
cake)
- Sweet short crust pastry enough for 2 pies
- 1 egg
METHOD
Preheat oven to 180 degrees°c.
Spray or grease the pie dishes.
Combine sugar, cornflour, cinnamon, and nutmeg
in a bowl. Mix with sliced apples, then fold in
cherries and tipsy cherries.
Line two pie pans with pastry. Fill with apple-cherry
mixture. Then lattice work the remaining pastry
on top of the pie.
Beat the egg in a separate bowl and use to glaze
the top of the pie. Sprinkle with sugar if desired.
Bake at 180 degrees until done, about 35 - 40
minutes or until golden brown.
If necessary cover the edge with foil to prevent
over browning while cooking.
Serve hot with ice cream or cream.
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