Individual Fruit Compote Pies

Ingredients:

1 whole egg

1 teaspoon water

1 (14 ounce) package puff pastry dough, thawed but still cold

1/2 cup fruit compote

All-purpose flour

Directions:
Preheat the oven to 375 degrees F.
In a small bowl, whisk together the egg and water. Set aside.
Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick. Cut 12 (3 3/4- inch) circles from the puff pastry. If the dough begins to stick, lightly dust with flour.
Place 2 teaspoons of the fruit compote onto the middle of each circle. Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet. Using a fork, press the edges together to seal. Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape.
Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.

Peach Pie

Ingredients:

Crust:

1 1/4 cups all-purpose flour

1/2 cup (1 stick) butter, room temperature

2 tablespoons sour cream

Filling:

About 6 medium peaches, peeled, pitted, and sliced

3 large egg yolks

3/4 cup sour cream

3/4 cup sugar

1/4 cup all-purpose flour

Glaze:

1/2 cup peach preserves or jelly

1 tablespoon frozen orange juice concentrate Mint, forgarnish

Directions:
Preheat the oven to 375 degrees F.
To make the crust:
Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
To make the filling:
If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze:
Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.

Upside-Down Apple Skillet Pie

Ingredients:

1 stick butter

1/2 cup brown sugar

1 teaspoon ground cinnamon

1 (21-ounce) can apple pie filling

2 cups pre-sliced apples

1 refrigerated pie crust

2 tablespoons apple juice concentrate, thawed

1 tablespoon sugar

Directions:
Preheat oven to 425 degrees F.
Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl. Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.

Apple & Peach Pies

Ingredients: (serves 4)
14 oz can Baker's Choice apple pie fill
14.5 oz can peach slices in syrup, drained
2 1/2 tbs caster sugar
Olive oil spray
1 sheet (10 x 10 inch) frozen ready-rolled shortcrust pastry, just thawed
1 egg, lightly whisked
Double cream, to serve

Directions:

Preheat oven to 400 F. Combine the apple, peach and 2 tablespoons of sugar in a medium bowl. Spray four 3/4-cup capacity ramekins or ovenproof dishes with olive oil spray to lightly grease.
Divide the apple mixture evenly among the prepared ramekins.
Use a 4 inch-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.
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.

Five-Spice Nashi Pie with Ginger & Honey Cream

Ingredients: (serves 8)
2 sheets (10x 10 inch) ready-rolled frozen puff pastry, just thawed
2 tbs orange marmalade
2 Asian pear, thinly sliced
3/4 cup butter, melted
Pinch of Chinese five spice
Icing sugar, to dust

Ginger & honey cream:
3/4 cup double cream
3.5 oz cream cheese, at room temperature
1 tbs honey
1 tbs pickled ginger in brine, finely chopped

Directions:
Preheat oven to 400 F. Place each pastry sheet on a baking tray. Fold edges of pastry inwards to create a 1/4 inch-wide border. Brush pastry with marmalade.
Keeping within the borders, arrange the nashi slices evenly over bases of pastry sheets. Brush lightly with melted butter and sprinkle evenly with five spice. Bake in preheated oven for 20 minutes, swapping trays halfway through cooking, or until golden and puffed. Remove from oven.
Meanwhile, to make the ginger & honey cream, place the cream, cream cheese, honey and ginger in a serving bowl and stir until well combined.
Dust the nashi tarts with icing sugar. Arrange on a large serving platter and serve immediately with the ginger & honey cream.

Caramelised Grapefruit Pie

Ingredients: (serves 10)
1 cup plain flour
1/2 cup almond meal
1/3 cup icing sugar mixture
5 oz chilled butter, chopped
1 egg yolk
2 tbs brown sugar
1 grapefruit, unpeeled, thinly sliced
Double cream, to serve

Grapefruit filling:
2 tbs finely grated grapefruit rind
1/2 cup fresh grapefruit juice
3/4 cup caster sugar
1 1/4 cup thickened cream
5 eggs, lightly whisked

Directions:
To make the filling, combine grapefruit rind and juice, sugar, cream and egg in a bowl. Cover and place in fridge for 2 hours to develop the flavours.
Meanwhile, to make the pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Roll out the pastry on a lightly floured surface to a 1/8 inch-thick disc. Line a round 10 inch (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Preheat oven to 400 F. Cover pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 10 minutes. Remove the paper and pastry weights or rice. Bake for 8 minutes or until golden. Remove from oven and reduce temperature to 325 F.
Strain grapefruit mixture through a fine sieve into a jug. Pour into the pastry case. Bake for 30 minutes or until just set. Set aside for 30 minutes to cool. Place in the fridge for 1 hour to chill.
Preheat grill on high. Sprinkle tart with half the brown sugar. Place on a baking tray. Cook under grill for 2-3 minutes or until the sugar bubbles and caramelises.
Place the grapefruit on a baking tray and sprinkle with the remaining brown sugar. Cook under grill for 2-3 minutes or until the sugar bubbles and caramelises.
Arrange the grapefruit on the tart. Cut into wedges and serve with cream.

Free-Form Apple Pie

Ingredients: (serves 6)
Gluten-free plain flour, for dusting
1 egg, separated
1/4 cup ground almonds (almond meal)
1 pound Granny Smith or Golden Delicious apples, peeled, cored, thinly sliced
2 tablespoons caster sugar
1 tablespoon demerara sugar

Pastry:
1/3 cup pure icing sugar, sifted
1 1/2 cups gluten-free plain flour
1/2 cup butter, cubed, chilled
2 to 3 tablespoons chilled water

Directions:

Make pastry Place icing sugar, flour and butter into a food processor. Process until combined. Add 2 tablespoons of water. Process until pastry just starts to come together, adding more water if necessary.
Turn pastry onto a lightly floured surface. Flatten into a disc. Wrap in baking paper. Refrigerate for 15 minutes.
Preheat oven to 375 F. Dust a large sheet of baking paper with flour. Place pastry onto baking paper. Roll out to a 12 inch circle. Transfer pastry (still on baking paper) to a large baking tray. Whisk egg yolk. Brush pastry with egg yolk, leaving a 1 inch border around edges. Sprinkle almonds over egg yolk. Arrange apple slices over pastry (leaving border free). Sprinkle with caster sugar.
Fold pastry border in over apples. Lightly whisk eggwhite. Brush pastry edges with eggwhite. Sprinkle with demerara sugar.
Bake for 15 minutes. Reduce oven temperature to 350 F. Bake for a further 15 minutes or until pastry is golden. Serve.

Date & Orange Pie

Ingredients: (serves 6)
9 oz plain flour
4 oz pure icing sugar
4 oz unsalted butter, chilled
1 egg
16 fresh dates, pitted, halved
5 egg yolks
3.5 oz caster sugar
2 cups cream
1 orange, zested

Cardamom syrup:
10 green cardamom pods
1 orange, zested
6 oranges, juiced
1 cup caster sugar
2-3 tbs brandy

Directions:
Preheat oven to 375 F. Place flour and icing sugar in a food processor and process to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball.
Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry on a floured surface and use to line a 10 inch pie pan with removable base. Line pastry with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove paper and weights and return to oven for 10 minutes until crisp and golden. Place halved dates in pastry case.
Reduce oven temperature to 325 F. Beat egg yolks and caster sugar in a bowl until combined. Stir in cream, then strain. Stir in zest and pour over dates. Bake for 30 minutes or until just set. Set aside to cool.
Meanwhile, to make the syrup, use a mortar and pestle or rolling pin to lightly crush cardamom pods. Remove seeds and discard pod. Place seeds in a pan with remaining ingredients and cook over low heat, stirring, to dissolve sugar. Simmer over low heat for 10 minutes. Set aside to cool before serving with the tart.

Tarte Tatin

Ingredients (serves 6)
6 golden delicious or royal gala apples
2 tbs lemon juice
7 oz vanilla sugar
1 oz unsalted butter, cubed
9 oz puff pastry
Thick cream or ice-cream, to serve

Directions:
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 3.5 oz vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 10 inch tarte Tatin pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Preheat the oven to 375 F.

Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.

Chocolate Caramel Pie

Ingredients: (serves 12)
1/2 cup pecan nuts, chopped
3 eggs
1/2 cup pure maple syrup
1/2 cup brown sugar
3 oz butter, melted
7 oz good-quality dark chocolate, chopped
1/4 cup thickened cream

Chocolate pastry:
1 1/4 cups plain flour
1/3 cup brown sugar
2 tablespoons cocoa powder
1/2 cup butter, chilled, chopped
1 egg, beaten

Directions:
Make chocolate pastry: Combine flour, sugar, cocoa powder and butter in a food processor. Process until mixture resembles fine crumbs. Add egg. Process until pastry comes together. Turn out onto a lightly floured surface. Knead gently until smooth. Press out into a 6 inch disc. Wrap in greaseproof paper. Refrigerate for 30 minutes or until firm enough to roll out.
Roll out pastry between 2 lightly-floured sheets baking paper until 1/4 inch-thick. Line a 1 inch deep, 9 inch (base) loose-based tart pan. Trim pastry, leaving an 1/4 inch excess. Prick pastry base 8 times with a fork. Refrigerate for 30 minutes.
Preheat oven and a large flat baking tray to 350 F. Line pastry case with baking paper. Half-fill with uncooked rice or ceramic pie weights. Place on hot tray. Bake for 15 minutes or until firm to touch. Remove paper and beans. Bake for a further 5 minutes or until light golden. Remove from oven.
Spread pecan nuts over hot pastry base. Whisk eggs, maple syrup, sugar and butter together. Pour over pecan nuts. Bake for 25 to 30 minutes or until just set in the centre. Set aside to cool completely.
Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Spread chocolate over pie. Set aside for 3 hours to set. Serve.

Chocolate Pies

Ingredients (serves 4)
1 sheet frozen ready-rolled shortcrust pastry, partially thawed, cut into
4 even squares
7 oz milk chocolate, roughly chopped
1/4 cup pouring cream
1/4 cup crumbled almond macaroonspure icing sugar, to serve

Directions:
Place a baking tray in oven. Preheat oven and tray to 400 F. Grease four 1 inch deep, 2.5 inch (base) fluted flan pans.Line base and sides of each flan pan with 1 square of pastry. Trim excess pastry.
Place flans onto hot baking tray. Bake for 8 to 10 minutes or until light golden.Meanwhile, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 2 to 3 minutes or until melted and smooth.Remove tart cases from flan pans and allow to cool on a wire rack. Spoon chocolate mixture into each tart case. Sprinkle with macaroons. Dust with icing sugar and serve.

Apricot Custard Pies

Ingredients (serves 4)
16 oz can apricot halves in natural juice, drained
1 sheet reduced-fat puff pastry, partially thawed
1/3 cup low-fat custard
1 eggwhite, lightly beaten
1 tablespoon raw sugar

Directions:
Preheat oven to 400 F. Line a large baking tray with non-stick baking paper. Pat apricot halves dry with paper towels. Cut each apricot piece in half.
Cut 4 x 5 inch circles from pastry. Place onto prepared tray. Working with 1 pastry circle at a time, fold edge in and pinch to form a small case. Spoon 1 tablespoonful of custard into centre of each pastry case. Arrange apricot pieces over custard.
Brush pastry with eggwhite. Sprinkle sugar over tarts. Bake for 15 minutes, or until golden and crisp. Allow to cool slightly before serving.

Pear and Strawberry Crumble Pie

Ingredients (serves 6)
8 inch frozen sweet pie crust
15 oz pears in natural juice, drained, sliced
9 zo punnet strawberries, hulled, sliced
1/2 cup caster sugar
1/2 cup plain flour
3.5 oz butter, chilled, cubed
1/4 cup flaked almonds

Directions:
Preheat oven to 400 F. Place frozen tart case onto a baking tray. Bake for 12 minutes, or until light golden.
Combine pears, strawberries and 1 tablespoon of sugar in a bowl. Stir gently to combine.
Combine remaining 1/3 cup of sugar, flour and butter in a food processor. Process until mixture resembles coarse breadcrumbs. Stir in almonds.
Sprinkle 2 tablespoons of crumble mixture over base of tart case. Spoon pear and strawberry mixture over top. Sprinkle with remaining crumble mixture. Bake for 20 minutes, or until crumble is golden. Serve warm or cold with cream or ice-cream, if you like.

Pecan Meringue Pie

Ingredients (serves 4)
22 grahm crackers
1 cup pecans, roughly chopped
3 eggwhites
1 cup caster sugar
1 teaspoon vanilla essence
1 1/4 cup thickened cream, whipped, to serve
extra pecans, to serve

Directions:
Preheat oven to 350 F. Lightly grease a 9 inch flan dish.
Place cookie into a food processor. Process to rough crumbs. Transfer to a bowl. Stir through pecans.
Using an electric mixer, beat eggwhites with a pinch of salt to soft peaks. Add sugar, 1 tablespoon at a time, beating constantly until a thick, glossy meringue forms. Fold in vanilla and cookie and pecan mixture.
Spoon mixture into pie plate. Bake for 20 to 25 minutes or until crisp. Set aside to cool completely. Top with cream and extra pecans.

"Impossible" coconut pie

Ingredients
4 eggs
1 cup caster sugar
3.5 oz unsalted butter, softened
3.5 oz slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
2 tbs grated orange rind
1/2 cup lemon juice
1/2 cup orange juice
1 cup coconut milk
1/2 cup plain flour, sifted
Lightly whipped cream and fresh passionfruit pulp, to serve

Directions:
Preheat oven to 350 F.
Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 11 inch pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.
Slice and serve with a little whipped cream and passionfruit.

Coconut-Cream Pies with Tropical Fruits

Ingredients:
8.5 oz gingernut biscuits
7 oz unsalted butter
1/2 cup coconut milk
9 oz white chocolate, chopped
Tropical fruits (such as mango, melon and banana), thinly sliced, to serve
Shaved dried coconut*, to serve

Directions:
Grease eight 4 inch loose-bottomed tart pans. Whiz biscuits in a food processor until fine crumbs. Melt 3.5 oz of the butter, then add to the crumbs and process to combine. Press into the base and sides of the tart pans.
For the filling, place the remaining 3.5 oz butter and coconut milk in a pan, bring to the boil, then remove from the heat. Add the chocolate and stir until smooth. Pour into tart shells and chill for 2 hours or until set. Serve topped with tropical fruit and shaved coconut.

Banana & Strawberry Pie

Ingredients
3/4 cup strawberry jam
1/2 cup lemon juice
2 bananas, thickly sliced
1 sheet frozen puff pastry
1 egg, whisked
Vanilla ice cream

Directions:
Preheat oven to 450 F. Heat jam and juice in a 8 inch ovenproof frying pan. Bring to the boil, whisking to combine. Add banana in a single layer, covering base of pan. Simmer for 5 mins, remove from heat and cool for 20 mins.
Thaw pastry. Cut a 10 inch circle and lay over banana. Brush with egg. Bake on top shelf for 12-15 mins. Turn out onto a plate, cut into wedges and serve with ice cream.

Tropical Coconut Pies

Ingredients
9 oz coconut biscuits
5 oz unsalted butter, at room temperature
2 pints guava with passionfruit, mango and cream
1/2 cup fresh passionfruit pulp

Directions:
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined.
Divide the mixture among six small fluted tart tins with removable bases. Press the biscuit mixture evenly over the bases and sides of the pans. Place in the fridge for 4 hours to chill.
Remove the tarts from the pans and divide among serving plates. Spoon the ice-cream among the tart cases and drizzle over the passionfruit pulp. Serve immediately

Individual Blueberry Pies

Ingredients
1 1/2 cups plain flour
2 tbs icing sugar
4.5 oz butter, chilled, cubed
10.5 oz punnets blueberries
1 lemon, rind finely grated
1 tbs fresh lemon juice
1/3 cup almond meal
1 tbs cornflour
1 egg, beaten
1 tbs demerara sugar
Ice cream, to serve

Directions:
Process the flour, icing sugar and butter in a food processor until fine crumbs form. Add 2-3 tbs of iced water and process until the mixture comes together. Cover and rest in the fridge for 20 minutes.
Preheat oven to 425° F. Line two baking trays with non-stick baking paper. Toss the blueberries, lemon rind and juice in a bowl. Divide the pastry into four equal portions.
Roll a portion out to a 6 inch circle. Transfer to a baking tray. Sprinkle a tablespoon of the almond meal over the centre of the circle, leaving an 3 inch boarder. Sprinkle 1 tsp of the cornflour over the almond meal. Pile a quarter of the blueberry mixture on top of the cornflour. Fold up the edges of the pastry to partially enclose the blueberries. Repeat with remaining pastry, almond meal, cornflour and blueberries.
Brush with the egg and sprinkle with demerara sugar. Bake until golden. Serve warm or at room temperature with ice cream.

Shaker Lemon Pie

Ingredients:
2 lemons, rind grated
4 lemons, peeled, white pith removed, very thinly sliced
2 oz plain flour, sifted
2 1/3 cups caster sugar
4 eggs
1.5 oz unsalted butter, melted
2 tbs cream
Thick cream, to serve

Pastry:
3 cups plain flour, sifted
2 tbs icing sugar
6.5 oz unsalted butter, cubed
1 egg yolk
1 egg, beaten

Directions:
To make the pastry, place the flour and icing sugar in a food processor and process to combine. Add the butter and process until it resembles fine crumbs. Add the egg yolk and 2 tablespoons cold water and process until a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Place the lemon rind and slices, flour, sugar, eggs, butter and cream in a bowl and stir to combine. Set aside in fridge until needed.
Preheat oven to 400° F. Grease a 8 inch pie dish.
Roll out two-thirds of the pastry and use to line the dish. Stir the filling (the sugar will have sunk to the bottom), and pour into the dish.
Roll out remaining pastry and brush the edges of pastry in the dish with water. Place the pastry lid on top and press the edges together. Trim excess pastry and reserve. Use a fork to crimp the edges, then cut out shapes with the reserved pastry and add to the top. Make two small slits in the pastry lid to allow steam to escape. Brush with egg and bake for 20 minutes. Cover with foil, then bake for a further 30 minutes. Set aside to cool. Serve with cream.

Toffee Cherry Custard Pie

Ingredients
2 sheets frozen ready-rolled shortcrust pastry, partially thawed
16 oz cherries, pitted
1 cup white sugar

Custard
3 egg yolks
2/3 cup caster sugar
1 teaspoon vanilla extract
1 tablespoon cornflour
1 1/2 tablespoons plain flour
2 cups milk

Directions:
To make custard, place egg yolks, sugar and vanilla in a bowl. Whisk until well combined. Stir in flours. Add milk and whisk until smooth. Transfer mixture to a saucepan over medium heat. Cook, stirring, for 10 to 12 minutes or until custard comes to the boil. Boil, stirring, for 1 minute. Transfer to a heatproof bowl. Cover surface with baking paper. Refrigerate until cold.
Preheat oven and flat baking tray to 400 F . Use pastry to line base and sides of a 2 inch-deep, 9 inch (base) loose-based tart pan, allowing a 1cm overhang. Using kitchen scissors, trim excess pastry so pastry sits 0.5cm above edge of pan. Freeze for 20 minutes or until firm.
Place tart pan on hot tray and bake for 10 minutes. Reduce oven to 350° F. Bake pastry for 10 minutes or until golden. Set aside to cool.
Spoon custard over tart base. Smooth surface. Top with cherries. Place sugar in a small, non-stick frying pan over medium heat. Cook, tilting pan back and forth and stirring if necessary, for 4 to 5 minutes or until sugar melts and turns deep golden. Drizzle toffee over cherries. Stand for 5 minutes to set. Serve.

Easy Marmalade Pie

Ingredients
2 oz unsalted butter
1 oz caster sugar
1 tsp vanilla extract
4.5 oz flaked almonds
2 tbs milk
1 cup good-quality marmalade

Pastry base
5 oz unsalted butter
8 oz plain flour
4 tbs cornflour
1/2 tsp baking powder
4 oz caster sugar
1 tsp vanilla extract

Directions:
To make the pastry base, place the butter, flour, cornflour, baking powder, sugar, vanilla and 1/4 teaspoon salt in a food processor and process to combine until the mixture is crumbly. Press the dough into a 10 inch greased and lined tart pan with a removable base. Refrigerate for 30 minutes to chill.
Preheat the oven to 350 F.
Meanwhile, place the butter, sugar, vanilla, almonds and milk in a saucepan over low heat, stirring, until butter has melted. Set aside to cool slightly.
Spread the marmalade over the pastry base, pour over the topping and bake for 25-30 minutes until golden and cooked through. Serve warm.

Apple Custard Pie

Ingredients
3/4 cup ground almonds
1/2 cup desiccated coconut
2/3 cup caster sugar
1/4 cup plain flour
1 egg, lightly beaten
2 apples, cut into thin wedges

Custard
3 egg yolks
1/3 cup caster sugar
1 teaspoon vanilla extract
2 1/2 tablespoons plain flour
1 tablespoon cornflour
1 3/4 cups milk

Directions:
Make custard: Using an electric mixer, beat egg yolks, sugar and vanilla until pale and creamy. Add flours. Mix well. Slowly stir in milk. Pour into a saucepan over medium heat. Cook, stirring, for 8 minutes, or until custard comes to the boil. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate until cold.
Preheat oven to 350 F. Grease a 8 inch loose-based flan pan.
Combine almonds, coconut, 1/2 cup of sugar, flour and egg. Mix well. Using wet fingertips, press into base and sides of pan. Bake for 18 to 20 minutes, or until light golden. While still warm, loosen pie case from pan. Set aside in pan to cool.
Preheat grill on medium-high heat. Combine apples and remaining sugar in a bowl. Toss to coat. Spread over a lined baking tray in a single layer. Grill for 5 minutes, or until just tender. Cool.
Spoon chilled custard into tart case. Top with apples. Serve.

Basic Pie Shell

Ingredients
2 cups plain flour
4.5 oz unsalted butter, chilled, cubed

Directions:
Place the flour, butter and a pinch of salt in the bowl of a food processor and whiz until the mixture resembles breadcrumbs. Add a tablespoon of water at a time (the amount you use will depend on your flour, usually 3-4 tablespoons should suffice) and process until the mixture comes together to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes before rolling out. (The gluten in flour needs to rest or the pastry will shrink when cooked.)
Lightly flour your work surface and roll out the dough rotating at a 90° angle every few rolls until the dough is about 3/4 inch thick.
Next, lightly grease a 9 inch loose-bottomed, fluted tart pan. Gently fold 3 sides of the dough into the centre and place the dough over the tart pan, making sure the edges are in the middle of the pan. Unfold, letting the excess pastry drop over the sides and press the dough into the corners of the pan. Lift the overhanging pastry and press into the side edges of the pan. When all the pastry is pressed into the sides and base, run your rolling pin over the top edge of the tart pan. (The pan's sharp edge will trim off any excess pastry; keep the excess pastry to patch any holes after baking.) Refrigerate for a further 10 minutes (again to pastry shrinkage).
Preheat the oven to 400 F . Cut a sheet of baking paper just bigger than the tart shell.
Place in the pie shell, then fill with rice or pastry weights and bake in the oven for 10 minutes, then remove the paper and weights and return to the oven for a further 5 minutes to crisp and dry out.

Caramel Walnut Pie

Ingredients
Pastry
1 1/2 cups White Wings Plain Flour
2 tablespoons icing sugar
4.5 oz butter, chilled, cubed
1 egg, lightly beaten
2 tablespoons cold water
Filling
3/4 cup white sugar
1/4 cup water
1 1/3 cup thickened cream
2 oz butter, chopped
1 teaspoon vanilla extract
3. 5 oz dark chocolate, melted
1 1/2 cups walnuts, chopped
2 eggs, lightly beaten

Directions:
Make pastry: Place all pastry ingredients into a food processor. Process until mixture just comes together.
Turn onto a floured surface. Knead gently until smooth. Press into a 4 inch round. Roll out between 2 sheets of baking paper to a 12 inch round. Use to line base and sides of a 1/2 inch deep, 10 inch fluted loose-based flan pan. Freeze for 20 minutes or until firm.
Make filling: Heat sugar and water in a saucepan over low heat, stirring with a metal spoon, for 5 minutes or until sugar has dissolved. Stop stirring. Simmer for 25 to 30 minutes, brushing away any sugar crystals that form (see note), or until golden. Remove from heat.
Add cream (toffee will seize). Return to heat. Stir with a wooden spoon over medium heat until toffee has dissolved. Remove from heat. Add butter and vanilla. Stir until smooth. Allow to cool.
Place a baking tray into oven. Preheat oven and tray to 400 F. Line flan with baking paper. Half-fill with raw rice.
Place flan onto hot tray. Bake for 12 minutes or until light golden around edges. Remove paper and rice. Bake for a further 12 minutes or until light golden. Remove from oven. Reduce oven to 350 F.
Spread chocolate over hot pastry base. Sprinkle with walnuts. Stir eggs into caramel. Pour caramel over walnuts. Bake for 20 to 25 minutes or until bubbling and set in the centre. Cool completely. Serve.

Pear Pies

Ingredients
10.5 oz caster sugar
8 cloves
1 cinnamon stick
2 lemons, zested
2 tbs lemon juice
6 pears, peeled, cored (leave stalk intact)
4 tbs almond meal
2 tsp almond essence
2 tbs brandy
1 tbs softened butter
9 oz puff pastry
1 beaten egg, to brush

Directions:
Preheat oven to 375 F.
Place the sugar, cloves, cinnamon, lemon zest and juice in a large saucepan with 3 cups water and stir to combine. Add pears and poach over low heat for 6 minutes. Remove pears and pat dry with paper towel. Reduce the syrup over medium heat for 5-6 minutes. Set aside.
Combine the almond meal and essence, brandy and butter and use to fill each pear from the base.
Roll out the puff pastry and use to wrap around the pears. Decorate with pastry leaves. Brush with the beaten egg and bake for 30 minutes or until golden brown.
Serve pear pies with the syrup.