175 g (6 oz) plain flour
pinch of salt
100 g (4 oz) margarine
25 g (1 oz) caster sugar
1 teaspoon grated lemon rind
1 egg yolk
milk to glaze
pinch of salt
100 g (4 oz) margarine
25 g (1 oz) caster sugar
1 teaspoon grated lemon rind
1 egg yolk
milk to glaze
For the filling
225 g (8 oz) cooking apples, peeled, cored and sliced
225 g (8 oz) fresh or frozen blackberries, hulled or defrosted
75 g (3 oz) caster sugar
225 g (8 oz) fresh or frozen blackberries, hulled or defrosted
75 g (3 oz) caster sugar
method
1. Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub in until the mixture resembles fine breadcrumbs.
2. Mix in the sugar, lemon rind and egg yolk to form a dough. Knead lightly.
3. Spoon the apples and blackberries into a 900 ml (1 1/2 pint) pie dish and sprinkle over the sugar.
4. Roll out the pastry to cover the pie. Cut a strip from the outside and place on the dampened rim of the pie dish.
5. Brush the pastry strip with water and lift on the lid to cover the pie. Seal and flute the edges with the blunt edge of a knife. Decorate with any pastry trimmings, glaze with milk and bake in a moderate oven for 45-50 minutes.
Use cocktail cutters to cut out pastry shapes to decorate the top of the pie.
2. Mix in the sugar, lemon rind and egg yolk to form a dough. Knead lightly.
3. Spoon the apples and blackberries into a 900 ml (1 1/2 pint) pie dish and sprinkle over the sugar.
4. Roll out the pastry to cover the pie. Cut a strip from the outside and place on the dampened rim of the pie dish.
5. Brush the pastry strip with water and lift on the lid to cover the pie. Seal and flute the edges with the blunt edge of a knife. Decorate with any pastry trimmings, glaze with milk and bake in a moderate oven for 45-50 minutes.
Use cocktail cutters to cut out pastry shapes to decorate the top of the pie.
serving amount
serves 4
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