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Strawberry and apple pie

A light spring pie

Ingredients

  • Shortcrust pastry
  • 1 egg, beaten, for glazing
  • Cream, to serve
  • 160g caster sugar
  • 35g cornflour
  • 1/2 tsp fine salt
  • 1 orange, zest
  • 3 large cooking apples, peeled and cut into 3cm chunks
  • 450g strawberries, halved

Method:

  1. On a lightly floured surface, roll out one pastry disc until about 0.4cm thick. Line a 23cm-diameter pie dish, pressing the pastry into the corners and leaving the pastry overhanging. Prick the base with a fork an chill. Roll out the second disc of pastry into a round slightly larger than the top of the pie dish; chill
  2. In a large bowl mix the sugar, cornflour, salt and orange zest until combined. Add the apples and strawberries, then toss together. Tip into the pie dish ensuring there are no large air pockets. Cover the filling with the pastry lid and press the edges to seal. Trim any excess and crimp the edges. Make a small cross in the centre to allow steam out, then brush with a beaten egg. Chill for 20 minutes w=and preheat the oven to 220°C
  3. Put the pie on a large baking ray and bake for 25 minutes. Reduce the oven to 190°C and bake for another 30 minutes until golden. Leave to cool fro 2 hours.