650 g prepared shortcrust pastry
600 g cooking apples
juice and grated rind of 1 lemon
100 g brown sugar
1 teaspoon ground cinnamon
150 g raspberries, de-hulled and washed
icing sugar to decorate

Preheat oven to 200ºC, gas mark 6. Peel, core and slice the apples. Sprinkle the lemon juice and rind plus the sugar and spice over the apples and stir to mix. Add raspberries and leave to stand. Roll out part of the pastry and line a 28 cm pie dish. Use a slotted spoon to transfer the fruit mix to the lined pie dish, leaving behind the fruit juice. Cover the fruit with another round of rolled out pastry and seal the edges by pressing them firmly together. Use a knife and very slightly tap the edges of the pastry towards the centre of the dish to give a neat finished appearance. Prick the pastry lid with a fork in about six places. Bake for 25 minutes or until golden.

Serve hot with the remaining juices and pouring custard. Use blackberries as an alternative to raspberries if they are available. Blackberry and apple pie is an English favourite.