Apple and blackberry fruit pies

For the pastry, place the flour and butter in a large bowl. Rub the butter into the flour, and then mix in the sugar and a pinch of salt.

Combine the pastry into a ball and knead it briefly. Wrap the pastry in cling film and chill for about 30 minutes.

Place the apples, and 2 tbsp sugar in a large saucepan with two tablespoons water and heat gently until the apples begin to soften.

Add the blackberries and cook for a further 5 minutes. Leave to cool slightly.

Preheat the oven to 200°C (fan oven 180°, gas mark 6). Very lightly grease a muffin tin.

Roll half the pastry and cut it into about 20 x 7.5 cm rounds, gathering up the scraps and re-rolling. Do the same with the other half of the pastry, this time using the 6 cm cutter. Use the larger pastry rounds to line the muffin tins.

Spoon the apple and blackberries mix into the cases. Gently wet the edges and top with the smaller pastry rounds pressing gently to seal.

Brush the tops of the pies with the beaten egg and sprinkle with demerara sugar. Bake for 20 minutes until golden.

Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar.