Apple and Blackberry Pie

• 250g Shortcrust Pastry, either home made or ready made
• 500g Cooking Apples, peeled and sliced
• 250g Blackberries or Brambles, washed
• 50g Sugar, Granulated

Divide the pastry into 2 and roll out to fit a 18cm ovenproof plate, base and top.

Simmer the peeled, sliced apples and brambles for a few minutes in a pan to soften, then sprinkle in the sugar.

Cool the fruit then pour into the pastry lined plate.

Brush the edge of the pastry and place on the pastry top, securing the edge by pinching together with finger and thumb.

Use the excess pastry to make a decoration for the top.

Brush the top of the pie with beaten egg and make a slit to allow the steam to escape.

Bake in a fairly hot oven, Gas 6 200°C for 20 mins and then reduce to Gas 4 175°C.

Serve with custard, cream or ice cream.

Tip

Other fruit can be used instead of blackberries, if they are not available, such as raspberries, rhubarb etc. It is a way to use small amounts of fruit that are available.