Apple and blackberry pie

Dean Edwards' wholesome and hearty pie that's bursting with fruity flavours!

Serves 6

400g bramley apples peeled, cored and cut into inch pieces200g blackberries30g soft brown sugar½ tsp ground cinnamon50g raisins20ml amaretto1 egg beaten for glazingShort crust pastry450g plain flour200g unsalted butter2 small eggs30ml milkPinch salt

Method:

• To make the pastry sift the flour into a large bowl then add the salt, butter and using fingertips work to a breadcrumb texture, add egg and milk and knead to smooth dough

• Wrap in clingfilm and chill for 30 mins. Melt the butter in a pan then add the apples, blackberries, sugar, cinnamon and amaretto then cook gently for around 10 mins, leave to cool.

• Roll out pastry to the thickness of a £1 coin then line a pie dish making sure the pastry overlaps the rim, carefully place in the apple filling then glaze the rim with some of the beaten egg, top with the lid then trim with a sharp knife.

• Crimp the edges; poke a hole in the top with a knife then glaze with some more beaten egg and sprinkle with some more sugar. Place onto a pre-heated tray and into a pre heated oven set at 200c / 180c fan for 40-45 minutes until golden.

• Leave to cool for 10-15 mins before portioning and serving with some clotted cream or ice cream