Ingredients Pastry mix - see pastry recipe
1/2 a punnet of blueberries
1/2 a punnet of raspberries
Juice of an orange/ 100ml Orange juice
Double cream (optional)
Ice cream (optional)
Follow the pastry recipe - you merely throw all the pastry ingredients in a food processor then roll it into a ball. Wrap it in clingfilm and refrigerate while you do the rest of your pie prep.
then using a rolling pin roll out so it fits your pastry dish. W
Chop the apples and put in a pan of the juice of an orange, a little grate of zest, a splash of water, and 5 tblsp of caster sugar and let simmer for 10.
In a large bowl add the stewed apples and juice to the rest of the caster sugar. Add the berries and 1 heaped tsp of flour. Mix slightly and put aside to cool.
Mix the egg and put aside.
Take out the pastry and let it come to room temperature. Put your oven on 180 degrees (gas mark 4), and get out a pie dish, deep and wide enough for the yummy filling. Jamie suggests 28cm wide, but I never measure so just think a deep and relatively wide ceramic.
Cut about a third off the pastry ball and put aside. Now roll the rest out flat. Make it relatively thin because it puffs up once it cooks.
Gently lift the pastry into the pie dish - I tend to put the rolling pin in the middle of the pastry and almost 'fold' it against the pin, hold it over the pie dish and let go. It will fall into place if you're gentle.
Pour the cooled fruit mix into the pie and gloss the edges with the beaten egg. Roll out the remaining pastry third and place the 'lid' of pastry on top and cut/pull off the edges. Gloss again with the egg and pop in the oven for 45-55 minutes depending on your oven.
Don't panic if it's not perfect, it will cook fine, and taste delicious.
Your pie should be done now, and if it's a little darker on top, but you don't think the bottom is cooked, cover with foil and leave for another 10 minutes.
Enjoy with a pouring of double cream/a scoop or two of vanilla ice cream. Yum.