4 large Granny Smith apples, peeled, cored, cut into 3cm dice
300g bag frozen mixed berries
¼ cup caster sugar
1 Tbsp cornflour
Finely grated zest and juice of 1 large lemon
2 tsp vanilla extract
1½ sheets frozen short crust pastry
1 free-range egg, lightly beaten
2 Tbsp raw sugar
Icing sugar, to dust
Custard, to serve
Preheat oven to 190°C fan-forced (210°C conventional). Put apple, berries, caster sugar, cornflour, lemon zest and juice, and vanilla in a 30 x 25 cm roasting tray and toss well.
Use a large knife to slice whole pastry sheet into 16 squares, and the half sheet of pastry into 8 squares.
Arrange pastry squares on top of fruit mixture, slightly overlapping. Brush with egg and sprinkle over raw sugar. Bake for 45 minutes, or until pastry is golden and fruit is tender.
Lightly dust with icing sugar and serve with custard on the side.