To round off our mid-winter meal, we finished with my first ever pie – apple and blackberry. I made it using a recipe in my trusty Australian Women’s Weekly cookbook. Here it is baking in the oven.

I’m quite proud of it because I made the shortcrust pastry myself – with the help of the food processor – and also the filling. BB was a huge help – he was the apple peeler!

In the end the crust was a little burned (I put it on the top shelf at the beginning of cooking – should have been low-middle shelf), but it still tasted lovely.