Apple-berry pie

This is a slightly modified Jamie Oliver recipe from his cookbook "Jamie's America". I used ready to roll shortcrust pastry, well,  because life is too short, and I'm a busy woman. I also replaced his huckleberries (which I can not find in the UK) with frozen mixed berries. Frozen berries are so much cheaper than fresh and perfect for pies and puddings like this.


Ingredients
Block of ready to roll shortcrust pastry
10 granny smith apples, peeled, cored and halved. Then sliced into 3 pieces.
400g mixed berries (I use frozen berries)
7 tablespoons of caster sugar
orange juice
1 egg, beaten.
Good quality ice-cream, double cream or custard to serve.

Serves 10 people

Method

• Preheat the oven to 180C.
• Put the apples into a large pan with some orange juice and 5 tablespoons of caster sugar. Simmer on a medium heat for 10 minutes. The apples should be softened but not mushy. Remove from heat and leave to cool.
• Take out your frozen berries and place in a mixing bowl. Add 2 tablespoons of sugar. Add the cooled apples to the bowl. Mix in 1 heaped tablespoon of flour.
• Roll out your pastry. Use a pie dish around 28cm in diameter. Flour a clean surface and rolling pin. Cut one third of your pastry and set aside for the lid. Use the larger piece to line the inside of your pie dish. Roll the circle around your rolling pin and gently unroll inside the dish. Push it into the sides letting the excess hang over the edge.
• Tip in the fruit and brush around the edge with some of the beaten egg.
• Roll out the smaller piece of pastry and lay it on top as the lid. Brush over with beaten egg and sprinkle with sugar.
• Fold the scruffy edges of pastry hanging over the sides by twisting or crimping. Cut a cross in the middle of the pie. 
• Place in the bottom of the oven for 45-55 minutes until golden. Serve with good quality ice-cream, cream or custard.