4 apples
1 1/2 lb. bilberries
8 oz. sugar
Puff pastry, 8 oz.
Cream to taste

Peel, core and stew the apples. Remove the pulp and mix with the well-washed bilberries and sugar. Line an enamel plate or sandwich tin with pastry, fill this with fruit, and cover with pastry. Brush over the top of the pie with beaten white of egg and dredge with castor sugar. Bake in a hot oven for 25-30 minutes. When cooked, lift up the top crust and pour in the thick cream. May be served either hot or cold.

Known variously by bil-, blac, whortle or wimberries.