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.