Dean Edwards shares his favourite pie recipe - a sweet blackberry and apple pie.
400g bramley apples peeled, cored and cut into inch pieces
30g soft brown sugar
½ tsp ground cinnamon
1 egg beaten, for glazing
For the short crust pastry:
450g plain flour
200g unsalted butter
2 small eggs
1. To make the pastry, sift the flour into a large bowl, then add the salt and butter. Using your fingertips work it to a breadcrumb texture. Add the egg and milk and knead to a smooth dough. Wrap in clingfilm and chill for 30 minutes.
2. Melt the butter in a pan, then add the apples, blackberries, sugar, cinnamon and amaretto. Cook gently for around 10 minutes, leave to cool.
3. Roll out pastry to the thickness of a £1 coin then line a pie dish making sure the pastry overlaps the rim. Carefully place in the apple filling then glaze the rim with some of the beaten egg, top with the lid then trim with a sharp knife. Crimp the edges; poke a hole in the top with a knife then glaze with some more beaten egg and sprinkle with some more sugar. Place onto a preheated tray and into a preheated oven set at 200C/180C fan for 40-45 minutes until golden.
4. Leave to cool for 10-15 minutes before portioning and serving with some clotted cream or ice cream.