The book said ‘stewed apples and blueberries’ and then offered instructions for making a pie or crumble. We opted for pie, but because this book’s oven timings tend to be off, I actually consulted Mary Berry’s Complete Cookbook for the cooking.  John made the custard (from custard powder).

Bramley apples and blueberries (they don’t need topping and tailing) are stewed first with sugar and water, but when I loaded it into the pie, there wasn’t quite enough filling, so I added a grated eating apple and some raw bluerries.This turned out to be a good thing, because it meant there were some whole blueberries (although they had cooked fine).  The pastry (top and bottom) is bought puff pastry.

It’s delicious. I need to practise making pies, I think.