Apple and pear pie

  • 2 Bramley cooking apples pealed, cored and sliced.
  • Juice of 2 lemons
  • 2 Large firm pears pealed and sliced
  • 1 Tablespoon soft brown sugar
  • A Pinch of ground cinnamon
  • 2 Packs of ready rolled puff pastry
  • Small amount of butter
  • 1 Egg white beaten
  • A sprinkle of demerara sugar
  • Mix the apple and pear in the lemon juice and simmer for 3 minutes with the lid on.
  • Add the brown sugar and stir, simmer for another 5 minutes until the fruit is slightly soft.
  • Lightly butter an oven proof dish.
  • Put a layer of pastry on the bottom of the dish and up the sides.
  • Pour in the fruit mix.
  • Slice the other sheet of pastry into 1 cm slices.
  • Place slices of pastry over the fruit omitting every other slice to achieve a lattice effect.
  • Place slices across the fruit in the other direction again omitting every other slice.
  • Place the next layer in the same direction as the first filling in the gaps (omitting every other slice)
  • The final layer should fill in the gaps from the second layer.
  • Lightly brush with egg white and sprinkle with demerara sugar.
  • Bake in the oven for 30 minutes at 180