Apple and Blackberry Pie

Pre heat oven to 200 degrees and grease the pie/flan dish.

Pastry: put flour, butter and icing sugar into a large bowl. Combine using the rubbing-in method. Add water little by little (approx. 4 tbsp) and mix into a firm dough. Put in fridge to chill.

Filling: peel and cut the apples into small slices and put them into a medium saucepan. Add 75g sugar and 3 tbsp wate. Bring to the boil and stew for 5 minutes or until softened. Then leave to cool.

Divide pastry into 2 equal pieces. Roll out one piece of pastry slightly larger than the pie/flan dish. (Tip: use cling film or foil underneath the pastry so you can flip it over easily!). Then place the pastry over the dish and carefully press it into the shape of the dish.

Now put the fruit in the pie/flan dish. (Tip: do not put the juices in the dish as it will make it soggy). Sprinkle the spare sugar over the top of the fruit.

Roll out the second piece of pastry into a rough square shape. Then cut the pastry into long thin or medium strips.

Place the strips over the pie in a lattice pattern (criss-cross). Then brush a little bit of milk over the top of the pie.

Finally, put the pie in the oven until evenly golden brown, approx. 25 - 30 minutes.