After so many years away I’d forgotten how erratic the weather during British springtime can be. It actually snowed on my birthday last week. Snow in April. In the (almost) South West of England. Crazy. Admittedly it was quite sleety and only lasted for about 20 minutes but I think you get my point. We’ve had a few days of glorious warmth and sunshine too mind you. It just can’t seem to make up its mind.
So I don’t know if I should be making hearty warming food or lighter spring flavours. I’m in quite a pickle! Hence this pie, which is a mix of orchard fruits and summer berries and is equally delicious served hot or cold. The buttery, flaky, lemon infused pastry is really delicious and the fruit combine really well for both flavour and texture.
The amount of apples and pears that you’ll need really depends on how deep your pie dish is, mine is very deep so you may not need quite as much filling as I did. There should be plenty of pastry here to make a full top and bottom crust if you don’t like the idea of fiddling around with a lattice top.

Ingredients
Pastry
300g plain flour
175g fridge-cold butter
pinch of salt
2 tsp sugar
1 tsp ground ginger
zest of 1 lemon
cold water
Filling
4-5 dessert apples
4-5 pears
150g raspberries
200g blueberries
2 tbsp cornflour
4 tbsp sugar
pinch of salt

1 beaten egg and white sugar to finish off

Cut the cold butter into small pieces and gently rub it into the flour with the tips of your fingers, until it resembles bread crumbs. Mix through the ginger, lemon zest, salt and sugar with a fork. Use just enough cold water to bring the mixture together to form a soft ball of dough. I usually find 4-5 tbsp is enough. Flatten the ball of dough a little and wrap it in cling film. Pop it in the fridge to chill and relax for at least 30 minutes but you can leave it over night if you need to.
Pre-heat your oven to 220°c and lightly grease a 20cm pie tin.
Take the pastry from the fridge and cut off about a third of it. Roll the larger piece out so that it’s a few millimetres thick and large enough to line the pie tin. Do this either on a lightly floured surface or on a piece of parchment paper. I prefer to do it this way as it makes it easier to transfer it to the tin later.
Carefully place the rolled pastry into the pie tin and gently push it into the corners. Leave a little over hang at the edge.

Peel, core and slice the apples and pears quite thinly. Whisk together the sugar, salt and cornflour in a large bowl and then toss the fruit, including the berries, into this. Tip the fruit into the lined tin and spread it out.
Roll out the remaining dough, again so that it is a few millimetres thick and a little larger than the size of the pie. If you want to do some fancy cut outs on the top of the pie then now is the time to do it. Brush the edge of the pie with a little of the beaten egg and carefully place on the lid. Gently push it down around the edges to seal the pie. Trim and crimp the edge however you like. Add any extra pastry embellishments you like (made from any leftover scraps of pastry), using the beaten egg as a glue. Brush the whole pie with beaten egg and sprinkle with a little sugar. Bake the pie for 45 minutes, until the fruit is tender and the pastry is golden brown. If your pastry starts to brown too much during baking then just cover the top of the pie with a piece of kitchen foil.
Leave the pie to cool for at least 10 minutes before serving so that the juices can thicken.