For the pastry
- 175g plain flour
- pinch salt
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g caster sugar
- 1 tsp grated lemon zest
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 egg yolk
- milk, to moisten and glaze
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the filling
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Heat oven to 180C/fan 160C/gas 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
Mix in the sugar, lemon zest, egg yolk and a splash of milk to form a dough. Knead the dough lightly.
Spoon the apples and blackberries into a shallow 1.2ltr/900ml dish, then sprinkle over sugar to taste.
Roll out the pastry on a lightly floured surface, large enough to cover the pie. Place the pastry over the filled pie dish, then seal and flute the edges. Glaze the top of the pie with a little milk, then bake for 40-45 mins until golden.