EASY, ONE CRUST PIE

This way of making a pie is very easy – no baking tins and no lids to be cut, fitted and fluted.

It looks very attractive because you can see the fruit inside. A perfect summer treat.

INGREDIENTS

1 pre rolled shortcrust pastry

For the filling

450g apples. Peeled, cored and sliced.
225g blackberries
75 g caster sugar
2 rounded tablespoons semolina
1 small egg yolk

For the glaze

1 small egg white
6 white sugar cubes crushed

METHOD

Pre-heat the oven to 200⁰C

Roll out the pastry out on a flat surface to a round of approximately 35cm Now carefully roll the pastry round the rolling pin and transfer it to the centre of the lightly greased baking sheet. To prevent the pastry getting soggy from any excess juice, paint the base with egg yolk (you’ll need to cover approximately 25.5 cm circle in the centre), then sprinkle the semolina lightly over this

Now simply pile the fruit in the centre of the pastry, sprinkling them with sugar as you go.

Then turn in the edges of the pastry: if any breaks, just patch it back on again – it’s all meant to be ragged and interesting. Brush the pastry surface all round with the egg white, then sprinkle the crushed sugar cubes over the pastry. The idea of using crushed cubes is to get a less uniform look than with granulated

Now pop the pie on to the highest shelf of the oven and bake for approximately 35 minutes or until the crust is golden brown.

Remove from the oven and serve warm with chilled crème fraîche or ice cream.

Original recipe Delia Smith summer cookery