Using ready-rolled pastry and canned fruit, this classic winter dessert is as easy-as-pie to make.


  • 1 x 800g can apple pie fruit
  • 1 x 410g can baker's diced peaches
  • 1/2 teaspoon ground cinnamon
  • 60g (1/4 cup) demerara sugar
  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 1 egg yolk, lightly whisked
  • Thick cream or custard, to serve


  1. Preheat oven to 190°C. Combine the apple, peach, cinnamon and 2 tablespoons of sugar in a large bowl.
  2. Line a 20cm (base measurement) pie dish with 1 sheet of pastry. Trim excess pastry. Spoon the apple mixture over the base. Brush the edges with egg yolk.
  3. Place the remaining pastry sheet on top of the filling. Use a fork to press the edges together to seal. Trim excess pastry. Use a fork to prick the top of the pastry. Brush with remaining egg yolk and sprinkle with the remaining sugar.
  4. Place on a baking tray and bake for 25 minutes. Cover with foil and bake for a further 15-20 minutes or until golden. Set aside for 10 minutes to cool. Serve with cream or custard.