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.