Humble Apple & Blackberry Pie

Serves 6

Ingredients for the Pastry
250g of Plain Flour
120g Unsalted Butter
3-4tbsp of ice cold water
Pinch of salt

Ingredients for the filling
2 Large cooking Apples
250g of Blackberries
1 Lemon (Juice)
3tbsp of Sugar
1tsp Corn flour

Method

Weigh out the flour, butter and salt in a bowl. Bring together by rubbing gently through the tips of your fingers, until it resembles coarse bread crumbs. Add water and incorporate to make a dough. Wrap in cling film and chill for half an hour.

To make the filling peel and core the apples. Place in a saucepan with blackberries, sugar and lemon juice, then place over a medium heat and cook until apples start to soften. Add the corn flour to a few drops of water to make a paste, then pour into the apple mix. Remove from the heat and set aside until cooled.

Take the pastry out of the fridge and leave for 10 minutes before rolling out.
Lightly dust a work surface with flour and roll out the pastry to a thickness of 3mm. Cut out two circles to fit a 19cm shallow dish. Butter the dish then start by lining it with the pastry, egg wash the base to stop it getting a soggy bottom. Add the filling followed by the top, Crimp the edges and pop a cross in the top to let the steam escape.
Egg wash the top, sprinkle with sugar and bake for 30-45 minutes or until golden.