Categories: Pies, Londontowne 
      Yield: 1 servings 
  
    500 g  Bilberries                               Shortcrust or puff pastry 
    125 g  Caster sugar                             Egg white, lightly beaten 
      2 lg Apples cooking                           Sugar, extra 
  
  Mix the bilberries and half the sugar. Core the apples and bake until 
  tender. Scrape out the pulp and sweeten with the remaining sugar and mix 
  with the bilberries. 
   
  Butter and line a pie plate with pastry. Put in the bilberry filling and 
  cover with pastry. Brush with egg white if using shortcrust pastry. 
  Sprinkle with a thin layer of sugar. If using puff pastry glaze with an egg 
  glaze. 
   
  Bake in a hot oven to set the pastry - gas 6 to 7, 200 - 220 Celsius (400 - 
  425 F) - then lower the heat to moderate (gas 4, 180C, 350F) to cook the 
  fruit. 
   
  Serve with cream.