Ingredients

• 3 sheets Borg’s shortcrust pastry, thawed
• 1kg apples, peeled and diced into 2cm squares
• 1/3 cup caster sugar
• 1/2 cup water
• 1 punnet of fresh raspberries
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 egg, beaten lightly
• 1 teaspoon sugar
• 23 cm pie dish or flan tin, lightly greased

Method

This is comfort food! Apple and raspberry pie with double cream; perfect on a cold night.

Preheat oven to 220 c / 200 c fan forced

Combine apple, caster sugar and water in a large saucepan. Cover with lid and bring to the boil. Reduce heat and simmer for 10 minutes until the apple is tender.

Drain well. Transfer apple mix to a medium bowl; stir in lemon juice and add cinnamon. Mix. Allow to cool.

Use two sheets of pastry to line the pie dish and trim to fit

Line pastry with baking paper and fill with pie weights, dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned. Cool.

Spoon the apples into the pastry and add the raspberries.

Top with the remaining sheet of pastry and cut some slits in the pastry to allow the steam to escape while cooking. We used a lattice cutter for decorative effect.

Brush pastry with egg; and sprinkle with sugar.

Bake the pie for 25 -30 mins until golden.

Serve with double cream.