Ingredients 

25 g Butter 

5 Granny-Smith apples 

2 Pottles blackberries 

120 g Sugar (and extra for sprinkling) 

Cinnamon (to taste) 

1 Lemon juice and zest 

1 tsp Ginger chopped  

1 Egg, beaten 

1 Packet of convenience sweet short-crust pastry (I recommend Paneton) 

Method 

1. Combine butter and sugar in a saucepan, and melt. 

2. Add the apples, lemon juice, zest, ginger and cinnamon. 

3. Cook slowly (lid on) for 15 minutes. 

4. Add then blackberries, cook 5 minutes more (lid off). 

5. Cool. then add the fruit to your pie dish. 

6. On a floured surface roll the pastry. 

7. Carefully lift the rolled pastry and cover the fruit. 

8. Crimp the edges to seal the pie. 

9. Brush the pastry top with the beaten egg. Then sprinkle lightly with sugar. 

10. Bake 180 deg, until the pastry is cooked and golden brown (approx 60 minutes). 

11. Rest pie before enjoying with lashings of whipped cream or your favourite ice cream.