Blackberry and Apple Pie

Though most of us think of fruit pies as having both a bottom and a top crust, this recipe is for an old-fashioned British pie, usually baked in a deep oval porcelain pie dish, with only a top crust. This eliminates the risk that the bottom crust may become soaked through with the abundant juices of the filling and remain underbaked, or become soggy after baking.

This recipe is adapted from Jane Grigson