Nigel Brown's Apple and Blackberry PieAutumn is on its way... so make the most of the fruits in your garden (and hedgerows) with this delicious dessert!



Preheat oven to 180 C

On a floured surface, roll out 2/3rds of shortcrust pastry, and place in a 23cm pie dish. Roll out the remaining 1/3rd of shortcrust pastry to top the pie, and set aside.

In a large bowl, mix together the sugar, blackberries and prepared apple . Toss gently to coat without mashing the berries.

Spoon the filling into pastry lined dish. Dice and sprinkle the fruit filling with the butter. Moisten the edge of the pastry with eggwash. Cover with top pastry sheet; trim and crimp edge.

Cut a slit in the top to allow steam to escape during baking and decorate with the reformed pastry trimming.

Bake the pie in preheated oven for 30 to 40 minutes or until the pastry is golden brown. Serve hot or cold with custard, cream or icecream.