(Serves six)


350g plain flour

200 g butter

A pinch of salt

2 egg yolks

4-5 tbs cold water

3 large Bramley apples

1 lemon

50g butter

1tbs caster sugar

400g blackberries

1 egg

1 tbs milk


In a food processor, or by hand if you prefer, bring together the flour, salt and butter to a coarse breadcrumb texture;

Add the egg yolks and water and pulse the blade until you have a smooth dough. Wrap in film and refrigerate for at least half an hour; Peel, quarter and slice the apples and roll them in the lemon juice; Heat the butter in a frying pan and add the apples and sugar, cooking them for five minutes until they start to soften;

Remove from the heat and add the blackberries (wild brambles would be superb but cultivated will do) and mix them well with the apples. Allow to cool completely;

Preheat the oven to 180C;

Cut the pastry into two, one piece slightly larger than the other, and roll out to 3mm (or the thickness of a pound coin) and drop it into a pie tin of 24cm in diameter, letting it overlap the edges by at least a centimetre;

Fill the pie with the cold apple and blackberry mixture, building it up to a dome shape in the middle; Brush the edges with the egg and milk mixture and roll out the second piece of pastry, carefully laying it over the pie;

Crimp the edges to the bottom layer using a fork or knife and cut away the excess pastry;

Brush the whole surface with the egg mixture and cut a couple of slashes in the surface to act as steam holes;

Dust the pie with sugar and cook on the hot metal sheet for 25 minutes, reducing the oven to 160C for a further 20 minutes;

Take it out of the oven and rest it for at least 15 minutes before serving with good thick cream. The blackberry juices will bubble up and gloriously stain the top of the crust.