Pink Lady and Pistachio Pie

Preparation: 10 minutes

Cooking: 30 minutes

Serves: 4

6 Pink Lady apples, skin on, cut into halves and cored

1 sheet ready rolled puff pastry

1 tblspn butter, melted

3 tblspn lemon juice

1 tblspn orange liqueur – Grand Marnier or Cointreau

1/4 cup chopped pistachio nuts

Slice apples finely. Cut pastry to fit into a 20 cm flan dish.  Arrange apple slices in an attractive shape on pastry. Mix together melted butter, lemon juice and liqueur.  Brush over apples. Bake at 200°C for 15 minutes.  Remove from oven. Sprinkle pistachio nuts on

top. Return to oven and continue cooking a further 10-15 minutes or until apples are golden. Serve warm with vanilla yoghurt or ice-cream.