Apple & Blackberry Pie

Preparation

• Roll out the remaining pastry and lay over the fruit. Lift back the edge and brush the base with a little egg and seal the edge. Trim and crimp the pastry edges. Brush the surface and make a couple of slits in the top. Scatter a little more demerara sugar over the pastry and bake for 35 minutes. Serve with ice cream or cream.

• To prepare the pastry, place the flour in a large bowl and stir in the Cinnamon and Salt. Rub in the butter and white fat with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the chilled water. Bring the mixture together using a round bladed knife. Once it has come together, knead for a brief moment and place in a plastic bag in the fridge. Leave to rest for 30 minutes.

• Peel and core the apples. Cut them into large chunks and place them in a saucepan with the sugar and Mixed Spice. Cover with a lid and gently cook for 10 minutes until the apples have softened. Fold in the blackberries and remove the saucepan from the heat. Cool completely.

• Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Remove the pastry from the fridge and roll out two thirds on a lightly floured surface. Grease and line a 20.5cm (8 inch) metal pie plate and place the rolled pastry in. Prick the base with a fork. Strain the fruit, reserving the juices and spoon the fruit mixture over.