BLACKBERRY AND GINGER PIE

PREPARATION TIME: 15 MINS

(+ 1 HOUR COOLING) COOKING TIME: 55 MINS SERVES 8 (AS AN OCCASIONAL DESSERT)

500g pkt frozen blackberries

60g (1/4 cup) caster sugar or

granulated sugar substitute 3 large ripe pears, peeled,

cored and chopped

3cm piece ginger, finely grated

1/4 tsp ground ginger

1 Tbsp cornflour

1 tsp vanilla extract

60g egg, lightly whisked

1 sheet Pampas Light Shortcrust

Pastry 25% Reduced Fat, thawed 1 tsp caster sugar

Icing sugar (optional), to serve

1 Heat blackberries, sugar, pears, fresh and ground ginger in a medium saucepan over medium, stirring until berries defrost. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, covered, for 10 minutes. Uncover and simmer for a further 10 minutes. Mix cornflour with a little water and stir into berry mixture, until thickened. Stir in vanilla. Transfer to a 750ml (3-cup) ovenproof dish. Set aside for at least 1 hour to cool. 2 Preheat oven to 190°C (fanforced). Brush edge of dish with a little egg. Place pastry over the fruit, pressing down on edge of the plate to seal. Using a small, sharp knife, trim excess pastry and make a small hole in the centre to help steam escape while cooking. Brush pastry with egg and sprinkle with sugar. Bake for 20-25 minutes or until golden brown. Dust with icing sugar, if you like. Serve.