APPLE AND BLACKBERRY PIE (RECIPE)

INGREDIENTS

For the pastry:
400g plain flour
200g cold unsalted butter
30g icing sugar
80ml cold water
For the filling:
5 granny smith eating apples
Juice of 1 lemon
40g caster sugar
1 tsp cinnamon
1 small handful of blackberries
For the glaze:
1 medium free range egg white
1 tbsp caster sugar
INSTRUCTIONS

Cube the butter and either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined
Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together
Knead the pastry a couple of times so it comes together in a smooth ball, cut in two and put in the fridge to chill for 15 minutes
Meanwhile, peel and core the apples and cut into 1/2 cm slices, putting them into a large bowl with the lemon juice as you go
Add the sugar and cinnamon to the apples and mix well with your hands, then set aside
On a floured board, roll out one half of the pastry and use it to line the pastry tin, leaving some pastry overhanging
Drain the apples and pat dry with kitchen towel
Layer up the apples in the pastry case and then sprinkle the washed blackberries on top
Brush a little egg white around the edges of the pastry, then roll out the remaining pastry and lay on top
Press all the way round with a fork then trim off the excess pastry with a sharp knife
If you like, cut out a few leaves or other decorations using the spare pastry and stick on top using a little egg white
Brush the whole top with egg white and sprinkle with the sugar
Bake at 170C fan assisted for 40-45 minutes and serve warm or allow to cool completely in the tin