Ingredients for Apple Peach Pies
- 1 (21 ounce) can apple pie filling
- 1 (15 ounce) can peaches in syrup, drained
- 1/4 cup granulated sugar, divided
- olive oil flavored cooking spray, as needed for greasing
- 1 (17.3 ounce) package frozen puff pastry sheets, thawed
- 1 egg, beaten
- Double Cream, as needed for optional whipped cream serving
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How to Make Apple Peach Pies
- Preheat oven to 200°C (400°F). In a medium bowl, gently combine the diced apples, peaches, and 2 tablespoons of the granulated sugar.
- Spray four 185ml (6.2 oz) capacity ramekins or ovenproof dishes with olive oil spray to lightly grease.
- Divide the apple and peach mixture evenly among the prepared ramekins.
- Use a 9cm (3.5 inch) diameter round pastry cutter to cut 4 discs from the thawed puff pastry sheet.
- Place a pastry disc on top of each ramekin and gently press the edges to seal, crimping the edges for a decorative finish if desired.
- Use a fork to prick the pastry of each pie several times to allow steam to escape.
- Brush the tops of the pies with the beaten egg and sprinkle with the remaining 2 tablespoons of granulated sugar.
- Place the ramekins on a baking tray to catch any spills and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let the pies cool slightly before carefully removing them from the ramekins. Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
142g
Fat
20g
Carbs
23g