High-Top Apple and Sultana Pie

Everyone loves this version of the classic apple pie!

So yummy!

My only tips are, pile up the apple (it will condense a little while cooking) and cook it until it is nice and golden (a little longer than she says, as usual!).

The first time i made it, I made it with half red apples and half green (out of necessity). Everyone who tried it (even seasoned pie makers) said it was the yummiest apple pie they had ever eaten. I think it must have been the extra sweetness from the red apples.

Issue 38, Page 120.

Caramel Pear Pie

The pie special in Donna hay magazine issue 38, is my go-to for a warm winter desert at the moment. I have made quite a few of them now and this one is definitely a stand out.

I must say it does generally turn out looking just like Donna's, though I always cook it longer than she says, until the top of mine is all lovely and brown like Donna's is in the picture.

Due to recipes failing in the past I have been to nervous to take it out of the oven at the time she says because it looks a little sloppy and not set. I am quite notorious for over cooking things though!

I haven't deviated from the recipe too much. A friend tried to make hers cook faster and added almond meal. I thought it was delicious, but I will let her tell you about it!

She also gave me the idea to add Black Strap Molasses. Just 2 Tbsp added to the golden syrup because it is super strong!

I loved it! But others preferred it the regular way, so each to their own.

I used a heart shaped cookie cutter for the decoration around the edge and just cut the hearts in half long-ways.

Donna Hay Magazine

Issue 38, Page 124.