Happyberry pie

Gimme a savoury recipe, and as long as it's not 25 pages long, I can probably make it tasty. But sweet, cakey things? I fail. Regularly. This year I've made flop after flop... cakes really aren't my thing. So I ditched the notion of getting just one damn cake right... and made a pie. Oh hello joyous moment! It was simply frankielicious. It's a twist on one of Jamie Oliver's desserts from his brilliant book Jamie's America. Here's my version of his AppleBerry Pie:

First, make your pastry dough. In a food processor, pulse 500g plain flour, 100g icing sugar, pinch of sea salt, 250g unsalted butter, 2 large eggs and a splash of milk. Take it out of processor when it starts to come together but don't work it too much, just until it forms a nice dough. Sprinkle with a little flour, wrap it in clingy wrap and throw it into the fridge for at least half an hour.

Meanwhile, put 10 peeled, cored and sliced granny smith apples into a large pot with zest and juice of one orange, splash of water and five tbsps caster sugar. Simmer for ten minutes, transfer to bowl to cool, add 400g berries (fresh or frozen), 2 tbsps caster sugar and 1 tbsp flour.

Preheat the oven to 180°C. Remove your pastry from the fridge and let it come to room temp. Dust your work surface with flour and, using a floured rolling pin, roll two-thirds of the dough out into a circle until it’s about 0.5cm thick, dusting with flour as you go. Line a shallow 26-28cm pie dish with the pastry, pushing into the sides. Strain fruit and add to pie. Roll out the rest of the pastry and pop on top. Trim the edges and crimp them together with your fingers. Brush the top of the pie with a beaten egg, sprinkle with raw sugar and cinnamon, and slash a small cross in the top of the pastry.

Place the pie on the bottom of the oven for 45 to 55 minutes, until golden brown and crisp. Serve with a hefty dollop of custard, ice-cream or cream. LOVE!