Bramley apple and raspberry bouquet
650g Bramley apples, peeled and cored
500g rich shortcrust pastry (see recipe on first page) juice of ½ lemon
4 tbsp caster sugar flour, for dusting butter, for greasing
Preheat the oven to 200°C/gas mark 6. Slice the apples into a bowl, squeezing the lemon juice over so they do not brown. Sprinkle with 3 tbsp of the sugar, and leave to stand until needed. On a clean surface dusted with flour, cut a third of the pastry away from the block and roll the remaining out thickly to fit a 20cm greased ovenproof dish. Trim the sides, leaving a little overhanging to create a rim. Layer the apple slices inside the pastry case to the top, then dot the raspberries on top of the apples. Make a stencil for a large flower, no bigger than a slice of the apple, and a small flower, no smaller than a raspberry, by drawing the desired shapes on a thin piece of card. Then draw out three different sizes of leaves. Cut out the shapes and place them on the rolled-out pastry. Cut around the shapes as closely to the stencil as possible, to make approximately 18 flowers, some star-shaped, and lots of different shaped leaves. Draw lines onto the leaves to imitate leaf veins, by lightly scoring with a sharp knife. To remove the shapes, use a flat table knife and transfer directly to the top of the pie. Arrange the shapes around the pie filling and place some around the edge to create a border. Finally, pinch a 1cm piece of the leftover pastry, roll between fingers and thumbs, and press down to create a circle. Push onto the middle of a flower, then repeat with the remaining flowers on the pie. In a small bowl, beat the egg and brush the pastry shapes and border with egg wash. Sprinkle with the remaining sugar, then bake for 45 mins until golden and the filling is bubbling.