SWEET APPLE & RASPBERRY PIES

Takes 1hr 20min makes 6

FOR The Pastry 300g plain flour

4tbsp caster sugar 1 egg yolk 90g white vegetable fat 1 beaten egg, to glaze 2tbsp demerara sugar FOR The FILLING 2 cooking apples, diced 2 dessert apples, diced 150g raspberries 1tbsp cornflour 2tbsp caster sugar 1tsp cinnamon

1 Preheat oven to 200°C/fan 180°C/gas 6. Mix flour, sugar, egg yolk and 1⁄2tsp salt. Boil vegetable fat in a pan with 150ml water, beat into mix. Leave for 30min. 2 Set aside 1⁄3 pastry and roll the rest into 6 circles. Use to line a muffin tin greased with vegetable fat. 3 Combine filling ingredients, spoon into the tin. Roll out the rest of the pastry and cut lids. Place on the pies and trim. 4 Pierce the tops then brush with egg and sprinkle with demerara sugar. Cook for 20min then reduce oven to 180°C/fan 160°C/gas 4 and bake for 20min more.