2 sheets pre-rolled puff pastry (25cm x 25cm)
plain flour for rolling
1 egg, beaten
raw sugar for sprinkling
4 braeburn apples, peeled, cored and thinly sliced
10 firm but ripe feijoas, peeled and thickly sliced*
3 tablespoons plain flour
1 teaspoon each ground cinnamon and ginger
½ teaspoon ground all spice
⅓ cup light muscovado sugar
Preheat the oven to 180°C. fan bake.
Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger. Place one sheet on a lined flat baking tray and brush the edges with egg wash.
Filling: Combine all the ingredients in a large bowl, tossing the fruit so it’s all really well coated in the spice mix.
Tip the fruit onto the pastry, spreading them evenly and leaving a 2cm border all the way around.
Place the second piece of pastry over the top. Pull the edges of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Cut a few small slits in the top of the pie. Brush the whole pie with egg wash and sprinkle with raw sugar.
Bake for 30–35 minutes until a good golden colour and the pastry is really well cooked.
Slide onto a serving platter and dust with icing sugar. Best served warm with cream or ice-cream.
*Cook's Tip: To peel the feijoas, slice off the ends and stand upright on a board. Cut down the sides, removing the green skin but leaving the firm white flesh surrounding the centre.