6 or 7 large (about 3lbs/1360g) granny smith apples

1 cup (5oz/142 grams) raspberries

2 tablespoons lemon juice

¾ cup (4 ½oz/128g) dark brown sugar

¼ cup (1 ¼oz/35g) all-purpose flour

½ teaspoon cinnamon

¼ teaspoon salt

6 tablespoons (3oz/85g) butter, (softened)

1 recipe pie crust

Egg wash

Granulated sugar ((for sprinkling))

Preheat the oven to 425°F (220°C).

Peel, core, and cut the apples into ½-inch (12mm) thick slices and place in a large mixing bowl.

To the bowl add the raspberries, lemon juice, brown sugar, flour, cinnamon, and salt and mix together.

Pour the fruit into a medium 2-quart (2 liter) baking dish.

On a floured surface, roll out the pie crust and cut into 1 ½ inch circles or squares and place on top of the fruit, overlapping slightly.

Brush with the egg wash, sprinkle with the sugar, place on a baking sheet and bake for about 30 minutes.

Reduce the oven temperature to 350F (180°C) and continue baking for 40-45 minutes, until the pastry is golden brown and the juices are bubbling thickly.

Let cool for 30 minutes before serving with vanilla ice cream or homemade whipped cream. Store leftovers, covered, at room temperature for up to 2 days.