| | Cherry apple splice
Cherry apple splice
Cherry apple splice 4.3-5 9
  • Calories: 2005 kj
  • Fat: 24g
  • Carbohydrates: 31g

How to Make:

  1. Preheat oven to 200C/180C fan-forced. Grease a 4cm deep, 20cm (base) pie dish. Line base and side of dish with pastry, trimming to fit. Prick base all over with a fork. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove pie weights and paper. Bake for 10 minutes or until pastry just starts to turn golden. Cool slightly.
  2. Reduce oven temperature to 180C/160C fan-forced. Using an electric mixer, beat butter, sugar, egg, vanilla, milk, flour, mixed spice, nutmeg and baking powder on low speed until just combined. Increase speed to medium and beat for 3 minutes.
  3. Arrange apple over pastry. Pour butter mixture over apples. Smooth top with a spatula. Press cherries into mixture to cover pie.
  4. Make Topping: Combine sugar, mixed spice, nutmeg and almonds in a bowl. Sprinkle over top of pie. Bake for 55 minutes or until centre springs back when lightly touched. Serve warm or cold with cream.
Time for preparing:
75 min.


  • 2 sheets frozen shortcrust pastry, partially thawed
  • 75g butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 1/4 cup milk
  • 3/4 cup plain flour
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 400g can pie apple, drained
  • 415g can stoneless black cherries in syrup, drained, halved
  • Whipped cream, to serve
  • Topping
  • 1/4 cup brown sugar
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon nutmeg
  • 70g flaked almonds