Apple cherry pies

Delight your family and friends with these beautiful lattice-topped pies.

  • 40 mins cooking
  • Makes 18 Item
  • Print


  • 1 2/3 cup (250g) plain (all-purpose) flour
  • 1/3 cup (75g) caster (superfine) sugar
  • 150 gram (4½ ounces) cold butter, chopped coarsely
  • 1 egg yolk
Apple cherry pies
  • 3 medium apples (450g), peeled, chopped finely
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 star anise
  • 2 tablespoon water
  • 300 gram (9½ ounces) frozen seeded cherries, quartered
  • 1 tablespoon cornflour (cornstarch)
  • 1 egg white, beaten lightly
  • 2 teaspoon caster (superfine) sugar, extra


Apple cherry pies
  • 1
    To make pastry, process flour, sugar and butter until crumbly. Add egg yolk; process until combined. Knead dough on floured surface until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
  • 2
    Combine apple, sugar, star anise and half the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until apple is tender. Add cherries; simmer 2 minutes. Stir in blended cornflour and the remaining water; stir over heat until mixture boils and thickens. Remove from heat; cool 10 minutes. Discard star anise.
  • 3
    Preheat oven to 200°C/400°F. Grease 18 holes of two 12-hole (2-tablespoon/40ml) deep flat-based patty pans.
  • 4
    Roll two-thirds of the pastry between sheets of baking paper until 3mm (¹/8 inch) thick; cut out 18 x 6.5cm (2¾-inch) rounds from pastry. Press rounds into pan holes. Refrigerate 20 minutes.
  • 5
    Roll remaining pastry between sheets of baking paper to make a 20cm (8-inch) square; cut into 5mm (¼-inch) wide strips. Spoon fruit mixture into cases, brush edges of pastry with egg white. Lattice pastry strips over fruit filling; trim any excess pastry. Brush lattice with egg white; sprinkle with extra sugar. Bake about 20 minutes.
  • 6
    Stand pies in pan 10 minutes; transfer to wire rack to cool.

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