1

Preheat the oven to 200°C, fan 180°C, gas mark 6, and mist a nonstick baking tray with cooking spray.

2

Put the apples, sugar and cinnamon in a microwave-safe bowl and toss to coat. Add 1 tsp cold water, cover with clingfilm and microwave on high for 2-3 minutes until just tender. Drain well then set aside to cool before mashing with the blackberries to form a chunky mixture. Set aside.

3

Cut the wraps in half, then spoon the apple and blackberry mixture onto one side of each piece, leaving a border. Brush the borders with a little of the egg, then fold the wraps to enclose the filling, pressing down with a fork to seal the edges.

4

Put the pies on the prepared baking tray, brush all over with the remaining egg and scatter over the almonds. Bake for 15-18 minutes, or until crisp and golden. Serve dusted with the icing sugar.