For the pastry
- 175g plain flour
- pinch salt
- 100g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 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…
- 1 egg yolk
- milk, to moisten and glaze
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
For the filling
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.