Apple and Blackberry Pies

Recipe
Wild Blackberries
Wild or Garden Apples (Not crabs)
Sugar
Cloves
500g Pastry
Milk and castor (or granulated) sugar (for pastry glaze)

3 x Foil pie tins


Method
Preheat Oven to 200C.
Begin by making Shortcrust Pastry. If cheating (as i did ) by using pre-made then remove from refrigerator and leave aside for 35 minutes as per instructions. This'll give us time to do the other preperations.

Peel and core the apples. I just peel them then slice down each side to be left with square core.
Grind the cloves into a fine dust. The finer the grain the less bitty and more spread the clove flavour will be.

Roll out pastry and make the base for the first pie.
Now you may have noticed i haven't given quantities for things. This is because i haven't worked them out yet.
I simply took the apple slices and placed them in the pastry case neatly alligning them in a circle then stacking and kept doing that until they came just above the brim. Leave some gaps for blackberries
Now i took the blackberries and placed them on the apples in the gaps until they too came just above the brim.
I then shook the sugar over the top until it covered both apples and blackberries.
Finally i took a pinch of clove dust and spread very lightly over top/

Now make the pie top and place ontop. Press together seem.

Make steam holes all over.

Now repeat for remaining 2 pies.
Use remaining pastry for decorations on top.
brush milk then lightly shake sugar on pies

Place in oven and then turn down heat to 190 in ten minutes then leave for another 30 minutes.

Notes
This recipe was devised by me.
The blackberry juice did tend to leak out the bottom of the pie so when cooled on a rack and separated from the foil the underside of the pie was red with sticky juice, but to be honest that's how i like it!