Apple and Berry Pandowdy

Steps

1. 1Toss the berries with the cornflour and set aside.
2. 2Cut 1 apple in half, keeping 1 half reserved for later.
3. 3Peel and core the apples plus the one extra half and cut into slim wedges.
4. 4Place into a small saucepan with sugar, lemon juice and zest.
5. 5Add 50ml water and simmer over a medium heat for 10 minutes or until slightly softened.
6. 6Stir in the berries and cook for a further 2 minutes.
7. 7Tip into a buttered 1L pie dish and set aside to cool.
8. 8Preheat oven to 180°C.
9. 9Cut the frozen pastry into 2.5cm squares. The colder the pastry is, the neater it will cut.
10. 10Slice the remaining half apple thinly, leaving the skin on.
11. 11Arrange the slices on top of the cooked fruit, squishing them down a bit.
12. 12Pour melted butter on top of the sliced apples and drizzle any remaining butter all over the softened fruit.
13. 13Arrange the pastry squares randomly on top of the apples, leaving some areas uncovered.
14. 14Use a small brush to coat the pastry squares with egg yolk.
15. 15Squish them down a bit into the fruit then sprinkle 1 tablespoon of sugar all over the top.
16. 16Bake for 35 minutes or until pastry is puffed up and golden and the fruit is bubbling.
17. 17Serve hot or warm with vanilla ice cream or dollop cream.
18. 18Option: You can substitute the pink lady apples for any other apple variety.