- 2 cooking apples, peeled, cored and cut into small pieces
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 50g golden caster sugar
- 150g blackberries
- 1 tbsp cornflour
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 x 320g shortcrust pastry sheets
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp white caster sugar
- custard, to serve (optional)
Put the apples and golden caster sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture 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 it into the fruit mixture.
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. Seal the edges all the way around using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.
Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.