Blackberry & Apple Pie with Cinnamon Crust

Serves 6-8

Ingredients

For the pastry

  • 400g plain flour, plus a little extra for dusting
  • 200g butter, cut into cubes
  • 2 tsp ground cinnamon
  • 75g caster sugar
  • 2 tbsp milk

For the filling

  • 1kg Bramley apples, peeled, cored and sliced
  • 1 small lemon, juice and zest
  • 75g caster sugar
  • 1 tsp ground cinnamon
  • 2 tbsp cornflour
  • 300g blackberries

Instructions

  1. To make the pastry, sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
  2. Using a palette knife, stir in the cinnamon and 50g of the caster sugar. Gradually add up to 6 tbsp cold water to bind the dough, then bring it together with your hands, wrap in cling film and chill for 10-15 minutes.
  3. Place a baking sheet into the oven and preheat the oven to 200°C/Gas 6. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the pie dish, keeping any pastry scraps. Prick the base lightly with a fork, line with baking parchment and baking beans. Place on the baking sheet and bake for 20 minutes. Remove from the oven, carefully lift out the paper and beans, and bake for a further 10 minutes.
  4. Meanwhile, tip the apples into a saucepan, add the lemon juice and zest, and heat gently for 2 minutes, or until the apples have softened slightly. Remove from the heat and add the sugar, cinnamon, cornflour and blackberries. Toss lightly together and spoon into the prepared pastry case
  5. Roll the remaining pastry and trimmings into a square roughly 28 x 28cm. Cut out 16 strips of pastry, brush the edge of the pie rim with milk, and place the pastry strips evenly over the fruit to create a lattice pattern. Trim the pastry from the edge of the pie dish, brush the lattice with milk, and sprinkle over the remaining sugar.
  6. Place the pie dish onto the preheated baking sheet and bake for 15 minutes. Reduce the heat to 180°C/Gas 4 and bake for a further 30-35 minutes, or until the pastry is browned and the fruit is bubbling.

Tip: Let the pie cool slightly before serving to help the juices thicken. Serve warm with custard, chilled single cream or vanilla ice cream.