Apple and Raspberry Pie: Recipe

Deep filled apple and raspberry pie fresh from the oven

It's British Pie Week from 2-8 March and I love a good pie, whether it's an apple pie that has to be served with Birds Custard, otherwise hubby sulks, or a chicken and leek pie served with a pot of delicious gravy.

Who better to turn to for a recipe than Mary Berry whose books I've grown up with.  This recipe is called Autumn Fruit Pie, the original recipe uses blackberries and apples, and comes from Mary Berry Cooks The Perfect......this book is full to bursting with an array of tempting new recipes.

Slightly adapted recipe
You will need:
23cm Pie tin 3.5cm deep - I used a tarte tatin dish but it was a little too large

800g Bramley apples thinly sliced
1 tbsp lemon juice (bottled is fine)
100g caster sugar
2 tbsp cornflour
225g fresh raspberries

Pastry:
350g plain flour
175g cold salted butter
1tbsp milk to glaze
2tsp caster sugar to sprinkle over

1. Place the flour and cubes of butter into a food processor and blend to breadcrumbs. Add 5 to 6 tablespoons of iced cold water and whizz until the mixture comes together. Tip out onto a floured surface and wrap in clingwrap and place in the fridge to chill for 30 minutes.
2. Remove the pastry from the fridge and cut into two making one piece slightly larger.
3. Place a large baking tin in the oven and preheat the oven to 180ºC .
4. Roll the larger piece of pastry out to line the pastry tin leaving the pastry overlapping at the edges.
5. Peel and core the apples.  Cut into thin slices and toss with the lemon juice.  Sprinkle over the caster sugar and flour and mix together to coat. Tip the apples and raspberries into the pastry case.
6. Roll out the lid until larger than the tin.  Brush the rim of the pastry with milk and place the pastry lid over the fruit. Press the pastry edges together.  Trim off the excess. With the back edge of a knife tap all round the edges to secure.  Crimp the edges together.  Cut a slit in centre of the pie 2cm long.
7. Make leaves with the pastry trimmings, Brush the lid with milk.  Place the leaves on the pastry lid. Sprinkle the caster sugar over.
8. Place the pie on the baking tray and bake for 15 minutes, reduce the temperature to 180ºC and bake for 35 minutes.  Leave the pie to cool slightly before serving.