Higgledy piggledy pie

An apple and blackberry pie with a difference. Made in an open, shallow dish, the rough pastry topping rests on the fruit and makes them look like little mounds. SERVES 6-8 900g (2lb) Bramley apples, peeled and thickly sliced 450g (1lb) fresh or frozen blackberries 175g (6oz) caster sugar 5 level tbsp cornflour PASTRY 175g (6oz) plain flour 2 level tbsp icing sugar 100g (4oz) cold butter 1 large egg, beaten a little milk and Demerara sugar, to glaze ● Preheat the oven to 200C/fan 180C/gas 6. You will need a 28cm (11in) open, shallow ovenproof dish. ● Measure the apples, blackberries, sugar and cornflour into a bowl and mix together until all the fruit is coated in the cornflour and sugar. Spoon into the dish – the fruit should be piled high. ● To make the pastry, measure the flour, icing sugar and butter into a processor and whiz until it looks like breadcrumbs. Add the egg and whiz again until a ball is formed. ● Roll the pastry on a floured work surface into a circle a few centimetres bigger than the dish you are using. Sit the pastry loosely on top of the fruits so it moulds itself over the top. Brush with a little milk and sprinkle with Demerara sugar. ● Bake in the preheated oven for 35-45 minutes, or until golden and bubbling around the edges. ● Serve hot with cream. TO PREPARE AHEAD Can be made a day ahead and reheated in a hot oven for about 15 minutes. Freezes well cooked or uncooked for up to 3 months. TO COOK IN THE AGA Bake on the second set of runners in the roasting oven for about 30-35 minutes. ➤