TODAY’S RECIPE: Spiced apple & blackberry pies

A TASTE of autumn. Serves: 6.

Ingredients

2 cooking apples, peeled, cored and cut into small pieces 50g golden caster sugar 150g blackberries 1 tbsp cornflour 1 tbsp honey 1 tsp cinnamon 2 x 320g shortcrust pastry sheets 1 egg, beaten 1 tbsp white caster sugar To serve: custard

Method

1 Put the apples and caster sugar in a saucepan with 2 tbsp water and cook, covered, until the apples are soft, stirring occasionally. Tip into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey and cinnamon, then stir into the fruit mixture.

2 Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape.

3 Seal the edges using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with remaining pastry and filling. Arrange pies on a baking sheet lined with baking parchment and chill for 30 mins, or up to 24 hours.

3 Heat oven to 200c/180c fan/gas 6. Bake pies for 20 mins, until pastry is golden and filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with white caster sugar, then leave to cool for 20 mins before serving with custard.

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