Apple Blackberry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g cooking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">250g fresh blackberries</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">3 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry wheel or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs with some pea-sized pieces of butter still visible (these create flaky layers in the baked crust). Stir in the caster sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Beat the egg with 2 tablespoons of ice-cold water. Make a well in the center of the flour mixture and pour in the egg mixture. Using a fork, gradually incorporate the flour, adding the remaining tablespoon of water if needed. The dough should just come together without being sticky. Handle minimally as overworking develops gluten, making the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the base. Form each into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Cold pastry is easier to handle and produces a flakier texture as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Toss the sliced apples with lemon juice in a large bowl to prevent browning. In a separate bowl, mix both sugars, cinnamon, nutmeg, and cornflour. Add this to the apples and toss until evenly coated. The cornflour will thicken the juices released during baking, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/gas mark 5) and place a baking sheet on the middle rack to heat up (this helps cook the bottom crust properly). On a lightly floured surface, roll out the larger pastry disc to about 3mm thickness and a diameter of approximately 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Layer two-thirds of the apple mixture into the pastry-lined dish. Scatter the blackberries evenly over the apples, then top with the remaining apple mixture. The filling will look heaped, but will shrink during baking. If the filling is very juicy, leave behind some of the liquid to prevent a soggy pie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the remaining pastry disc. For a traditional lattice top, cut the pastry into 2cm strips. Arrange half the strips across the pie in one direction, then fold back alternate strips halfway. Place a strip perpendicular to them, then fold the strips back over it. Fold back the alternate strips and place another perpendicular strip. Continue this weaving pattern until the pie is covered.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Alternatively, simply place the rolled pastry over the filling as a complete lid, trimming any excess and crimping the edges to seal. Cut several vents in the top to allow steam to escape. These vents are crucial - they prevent the filling from boiling over and creating a soggy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the pastry top with egg wash for a beautiful golden finish, and sprinkle generously with demerara sugar for a delightful crunch and sparkle. This creates not only visual appeal but also a wonderful textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes. Then reduce the oven temperature to 180°C (160°C fan/gas mark 4) and continue baking for 30-35 minutes until the pastry is deeply golden and the filling is bubbling. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool for at least 1 hour before slicing. This resting period is essential as it allows the filling to set, making for cleaner slices. The flavors also continue to develop during this time. Serve warm with vanilla ice cream, custard, or freshly whipped cream. Your Apple Blackberry Pie will keep at room temperature, loosely covered, for 2 days, or refrigerated for up to 4 days.</li></ol>