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Pear and blackberry pie

Lesley Waters from Good Food Live
For a simple but scrumptious dessert try Lesley Waters's pie filled with a delicious combination of fruit and marzipan

Pear and blackberry pie

Method

1. Preheat the oven to 190°C/gas 5.

2. Roll out the dough on a lightly floured surface into a circle, roughly 36cm across, and place on a flat baking sheet.

3. Scatter the marzipan over the pastry, leaving a 5cm border. Pile the pears over the marzipan.

4. Roughly fold over the edges of pastry to form a raised edge.

5. Brush the pastry with a little beaten egg and scatter over the sugar.

6. Bake for 20 minutes then scatter over the blackberries and return to the oven for a final 8-10 minutes or until the pastry is golden and crisp. Serve warm with custard.

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Serves: 6

Prep: 25 min
Cook: 30 min

Ingredients
350g short crust pastry
100g white marzipan, grated
2 large ripe pears, cored and sliced
1 egg, beaten
2 tbsp caster sugar
200g Blackberries
custard, to serve