Ingredients   

10 feijoas
4 apples - Braeburn or use Granny Smith for a more ‘tart’ taste
500g sweet short pastry
1 egg yolk, lightly whisked

Method    

Preheat oven to 180ºC

Grease a 22cm pie or tart dish and line it with pastry - keep the pastry thickness consistent and press pastry together with your fingers to join any extra strips

Place the completed pastry base in the fridge while you prepare the feijoas and apples

Peel, core and cut the apples into slices. Using a spoon, scoop out the feijoa flesh then place the apples and feijoas into a pot

Over a medium heat, cook the feijoa & apple mix until the apples soften (approximately 5 minutes).  Drain any excess liquid before leaving the mixture to cool

Once the fruit mixture cools, spread it over the pastry base

Cut the 25cm long pastry into strips 1-2cm in width and arrange in a lattice pattern over the fruit

Brush pastry with egg yolk and bake for approximately 30 minutes until the pastry is golden

Dust the pie with icing sugar and serve with plain yoghurt