Cherry and apple pie

Punnets of cherries were going quite cheaply, so I bought one and stoned all the cherries with my handy little device that pits both cherries and olives. I used two Pink Lady apples, cored but not peeled and chopped up into roughly half-inch pieces. The pastry was white flour with added bran and goose fat with just enough water to have it cohere into a dough. I added a tablespoon of creme de cassis, one of lemon juice and one of orange squash after I’d put the fruit onto the pastry base. I brushed the lid with whisked egg and cooked it for half an hour in a 170 fan oven. It made 6 helpings.

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