• 1 lb. (½ k.) short pastry
• 1 pint (6

Line a large flat tin or plate with the pastry, reserving a round of the right size for a lid, which should not be too thick. Scrape all the pulp from the baked apples (if they are baked the flavour is better and the pulp stiffer than if they are stewed). Mix it with the sugar and the berries. Pour and spread on the pastry and cover securely with the lid, pinching the two rounds well together a