I clipped this recipe for Apple Pie out of a magazine in 1993, my how time flies! This is an old favorite and of course very well known. Even though everyone has their favorite Apple Pie recipe, they are all slightly different so try this one and see how you go. This recipe uses tinned apples and prepacked shortcrust pastry so it’s quicker than starting from scratch.


4 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
Icing sugar and strawberries to decorate


2 x 450g cans pie apples
1/4 cup apricot jam
pinch ground cinnamon


Lightly grease a 23cm pie dish
Using 1½ of the pastry sheets, line prepared dish.  Brush lightly with some of the egg
Cook in a hot oven 200° C (400°F) for about 15 minutes, or until cooked through; cool


Combine all ingredients in a bowl
Spread Filling into pastry base. Cover with 1½ of the remaining pastry sheets
Press edges together firmly; cut a small slit in centre
Cut out 3 large, and as many small hearts as you need to cover edge of pie from remaining pastry sheet
Brush pie with remaining egg. Decorate with heart shapes
Cook in hot oven 200°C (400°F) for about 30 minutes, or until golden brown
Serve warm or cold, dusted with sifted icing sugar; decorated with strawberries


Serve hot with cream and or ice-cream
Can be frozen
Use baking paper to make it easier to remove the pie
If you keep the pastry and cans of apples on hand, you can make this anytime at short notice

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