Vegan Blackcurrant & Apple Pies Recipe

Ingredients

Serves 6

  • 120g cooking apples

  • 1 tsp cinnamon

  • 20g The Cherry Tree Blackcurrant with Sloe Gin Extra Jam

  • Juice of ½ lime

  • 1 tbsp water

  • Pinch of salt

  • 250g vegan puff pastry

  • 1 tbsp plant-based milk

Method

For the pies

  • Peel, core and chop the apples then add to a saucepan over a medium heat.

  • Add the cinnamon, Blackcurrant preserve, lime juice, water and salt to the pan and stew for 10 minutes until soft.

  • Take the pan off of the heat and allow to cool a little.

  • Lay out the puff pastry sheet and divide into 6 rectangles.

  • Preheat the Air Fryer to 200°C.

  • Divide the stewed fruit mixture between the pastry rectangles, placing a spoonful into the centre of each.

  • Run a wet finger around the edge of each rectangle, then fold each rectangle in half.

  • Use a fork to press down the edges to seal. brush the top of each pie with a little milk before placing in the air fryer for 8 minutes or until they are golden brown.

To serve

  • Serve warm with a dollop of your favourite ice cream, custard or cream.

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