Apple & Peach Pies

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Ingredients Nutrition

  • 1 (400 g) can apple pie filling (SPC Baker's Choice)
  • 1 (415 g) can peach slices in syrup, drained
  • 2 12 tablespoons caster sugar
  • olive oil flavored cooking spray
  • 1 frozen ready-rolled shortcrust pastry, just thawed
  • 1 egg, lightly whisked
  • double cream, to serve


  1. Preheat oven to 200°C Combine the apple, peach and 2 tablespoons of sugar in a medium bowl. Spray four 185ml (3/4-cup) capacity ramekins or ovenproof dishes with olive oil spray to lightly grease.
  2. Divide the apple mixture evenly among the prepared ramekins.
  3. Use a 9cm-diameter round pastry cutter to cut 4 discs from the pastry. Place a pastry disc on top of each ramekin and gently press the edges to seal. Use a fork to prick the pastry of each pie. Brush the pies with egg and sprinkle over the remaining sugar.
  4. Place the pies on a baking tray and bake in oven for 20-25 minutes or until the pastry is golden brown. Serve the pies immediately with cream.

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