Freeform Pear and Blackberry Pie

cook 30 mins
  • 1 tablespoon fine semolina or polenta (not the quick-cook variety)
  • 250 g (8 oz) shop-bought shortcrust pastry
  • flour, for dusting
  • 1 egg white, lightly whisked
  • 3 ripe but firm pears, peeled, cored and cut into wedges
  • 125 g (4 oz) frozen blackberries
  • 2 tablespoons demerara sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • clotted cream, to serve (optional)
  • Line a baking sheet with baking paper, then sprinkle the semolina or polenta evenly over the baking sheet. Place the pastry on a lightly floured work surface and roll into a circle about 33 cm (13 inches) wide. Transfer to the prepared baking sheet and brush with the egg white.
  • Pile the pears and blackberries into the centre of the pastry, leaving a 3.5 cm (1½ inch) empty border around the edge. Mix the sugar, cinnamon and ginger in a bowl and sprinkle 1½ tablespoons of this mixture over the fruit.
  • Lift up the plain border and fold it over at regular intervals around the fruit, making a tuck now and then to keep the pie a roughly circular shape. The centre of the filling will still be visible. Brush with egg white and sprinkle with the remaining sugar mixture. Bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 20–25 minutes, until the pastry is crisp and golden. Serve warm with clotted cream, if desired.
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