Apple And Blackberry Pie
2 hours 15 mins cooking time
Apple And Blackberry Pie
Method
1
In a large bowl, rub in the cold Lurpak® butter to the flour until the mixture resembles fine breadcrumbs. You can also do this in a food processor. Add the sugar, egg yolk and 1-2 tbsp of cold water to form a dough.
2
Knead very lightly to bring the pastry together, then press down with the palm of your hand to make a round disc. Cover with cling film and rest in the fridge for 30 minutes.
3
On a lightly floured work surface, roll the pastry out to 1/2cm thickness. Line the bottom of a loose bottomed 23cm fluted tart tin. Make sure the pastry hangs over the sides in case of any shrinkage.
4
Prick the bottom of the pastry with a fork and chill in the freezer for 30 minutes. Reserve the leftover pastry, cover with cling film and chill in the fridge.
5
Preheat your oven to 180°c/160°c fan/gas mark 4.
6
To make the filling, mix together all of the ingredients, then tip them into the pastry lined tart tin.
7
Roll out the remaining pastry and cut into long strips about 1cm wide. Make a lattice on top of the pie and glaze with the beaten egg. Sprinkle generously with the raw sugar and bake on the middle shelf for 45-50 minutes or until golden.
8
Serve with ice cream or double cream.
