Patchwork orchard pie

Ingredients

• 1.5 kg bramley apples cored peeled sliced (we used 5 Bramley apples, 2 Conference pears and 2 quinces)
• 25 g butter 
• 1  vanilla pod split
• 2 tsp ground cinnamon 
• 1  juice of lemon 
• 100 g brown sugar for sprinkling
• 1 tbsp flour plain for dusting
• 375 g pastry crust sweet
• 1  eggs beaten

Equipment

• sauce pan
• oven
• pie form

Directions

1. Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat.
2. Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.
3. Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.
4. Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.
5. Heat oven to 180C/160C fan/gas
6. Roll out the pastry on a lightly floured surface to the thickness of a 1 coin. Trim the edges, then cut into rough triangles or squares.
7. Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar.
8. Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling.
9. Serve warm with custard, if you like.