Sugar-crusted rhubarb and apple pies

Grease six 10cm pie tins. Cut out pastry rounds and gently press into tins, making sure the pastry comes right to the tops of the tins and that there are no holes where the filling could escape (there will be some pastry left over to make the lids). Chill pastry-lined tins in fridge for 15-20 minutes.

In a large pan over medium heat, cook the rhubarb, apple, caster sugar and orange zest and juice until just tender. Set aside to cool.

Preheat oven to 190°C fanbake. Fill pie cases almost to the top with cooled filling.

Cut 1cm strips of pastry. Carefully make a lattice design on the top of each pie with three strips in each direction. Pinch pastry strips to the rim.

Brush lattices with beaten egg and sprinkle with raw sugar.

Bake for around 25 minutes until golden brown. Remove from oven and leave in tins until almost cool then run a small knife around the edges and carefully turn out. Serve with crème fraîche.