Apple and Blackberry Pie

• 320 g Plain flour
• 140 g Caster sugar
• 1 tsp Ground cinnamon
• 200 g Butter, cold
• 1 Egg
• 1 Lemon
• 900 g Apple, firm, tart-sweet
• 250 g Blackberry
• ½ tsp Fine sea salt
• 60 ml Water, ice-cold

1. Tip the flour into a mixing bowl and stir in the salt and 20 g of the caster sugar. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs with a few pea-sized bits. Add the water a little at a time and bring together into a dough without overworking it.
2. Divide the dough into two pieces, one slightly larger than the other. Shape into discs, then chill for 30 minutes to firm up. Meanwhile, place a baking tray in the oven and preheat to 200°C (390°F).
3. Peel, core and slice the apples into a bowl. Add the blackberries, remaining caster sugar, cinnamon, and finely grated lemon zest, then squeeze in 2 tbsp lemon juice. Toss gently until the fruit is evenly coated.
4. Roll out the larger disc on a lightly floured surface and line a pie dish, leaving a little overhang. Tip in the fruit filling and level it out. Roll out the smaller disc for the lid.
5. Beat the egg and brush a little around the rim of the pastry base to help it seal. Lay on the lid, press to seal, then trim and crimp the edges. Cut a small cross in the centre for steam to escape, then brush the top with the remaining egg.
6. Set the pie on the hot baking tray and bake for 20 minutes. Reduce the oven to 180°C (355°F) and bake for a further 35 to 40 minutes, until the pastry is deep golden and the filling is bubbling through the vent. If the edges brown too quickly, cover them loosely with foil.
7. Leave the pie to stand for 15 minutes before slicing so the juices thicken slightly. Serve warm or at room temperature with the fruit syrupy and the pastry crisp.

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