You don’t even need a dish to make this easy-peasy fruit pie, as the pastry becomes the dish! And it’s a cheap pudding if you go and pick the blackberries yourself.
- 500g (1lb 2oz) shortcrust pastry
- 2 large cooking apples, peeled and cut into small chunks
- 150g (5oz) blackberries
- Juice of 1 lemon
- 2tbsp caster sugar
- 1tsp cinnamon
- 6 cloves
- 1 egg, beaten
- 2tbsp demerara sugar
Roll out the pastry and cut a circle about 30cm (12in) round. Place on a baking sheet.
Mix the apples and blackberries with the lemon juice, sugar, cinnamon and cloves. Spoon into the centre of the pastry circle.
Bring up the edges of the pastry around the fruit, but don’t cover it completely. Brush the outside of the pastry with beaten egg and press sugar all over it.
Bake at 200°C (400°F, gas mark 6) for 30-40 mins until golden brown and the fruit is cooked. Serve with lots of cream.
Top tip for making Apple and blackberry pie
Top tip: Don't forget to warn everyone about the cloves! You could also serve this delicious pie with hot custard.