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Blueberry and blackberry pie with clotted cream
Fruit and vegetables
½
lemon
, juice and zest
Tins, packets and jars
4 tbsp
apricot jam
Cooking ingredients
½ tsp ground
cinnamon
25g/1oz
demerara sugar
Dairy, eggs and chilled
350g/12oz readymade
shortcrust pastry
1 free-range
egg
, lightly beaten
150g/5oz
clotted cream
, to serve
Other
225g/8oz blueberries
225g/8oz blackberries
4 tbsp water
Back to recipe
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