Fearful Fruit Pie

Instructions

Filling

Combine the sugar, flour, salt and water in a saucepan, bring to the boil and stir until a thick yet smooth consistency forms.

Tip in the cranberries, apples, lemon juice and cinnamon and heat for 5 minutes until all the berries have popped then remove from the heat, stir in the butter and leave to one side.

Pastry

Combine the flour, butter, sugar and salt in a large mixing bowl until crumbly. In a separate bowl, mix the egg and water together, pour in to the flour mixture, combine and place in the fridge for a couple of hours.

Roll out the pastry on to a clean work surface that's been lightly dusted with flour, cut in to the shape of your pie dish but slightly larger. Line the pie dish with the dough making sure it fits up the sides of the dish and place into the fridge.

Roll out the pastry on to a clean work surface that's been lightly dusted with flour, lay on top of the pie and trim the edges. Carefully carve out a pumpkin face. Brush the pastry with milk.

Preheat the oven to 220C, place the pie in the oven and cook for 40 minutes or until golden brown.