Feijoa and Apple Pie
There is something seriously delicious about the combination of feijoas and apples! This feijoa and apple pie is the perfect dessert for the cooler Autumn evenings.
- 1.5kg feijoas
- 4 Granny Smith apples
- 75g butter
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup maple syrup
- 1/2 cup cornflour
- 2 x 400g blocks puff pastry
- 1 egg beaten with 1 tbsp milk
- Whipped cream and/or ice cream to serve
- Preheat the oven to 180c fan bake. Halve and scoop the flesh out of the feijoas and add them to a bowl. Peel core, and chop the apples and add them to the feijoas.
- Place the butter, cinnamon, ginger, nutmeg and cloves in a large saucepan over a medium heat. Cook for a few minutes to warm the spices up. Add the fruit, maple syrup and cornflour and stir gently with a wooden spoon until everything is combined. Simmer for 5 minutes or until slightly thickened. Leave mixture to cool at room temperature.
- Roll out each pastry block to about 3mm thick to fit your pie dish. Line the dish with one piece of pastry so it goes over the edges. Add the filling, brush the outer pastry edge with some egg mixture and cover with the other piece of pastry as the lid. Press the pastry in snuggly around the sides of the dish, then press the two layers together firmly to seal. Trim any excess.
- Bake in the oven for 45-55 minutes, or until the pastry is golden brown. Serve with ice cream and cream.