Make the pastry in advance. Sift the flour into a large bowl, add salt and butter and work the fat into the flour with your fingertips until it resembles breadcrumbs. Add the lemon juice and water and quickly mix into a dough. Place in greaseproof paper and put the pastry into the refrigerator for 40 minutes before using. Meanwhile, peel, core and dice the apples and wash the blackberries.
Grease a 25 cm (10 in) pie dish, roll out half of the pastry and cover the base of the dish. Place the blackberries and apple on the pastry and sprinkle sugar over the fruit. Roll out the remaining pastry and cover the pie. If you have any pastry left over, use to decorate the top of the pie. Place in a preheated oven at 190˚C (375˚F, Mark 5) and bake for 30–35 minutes or until the pastry is golden brown. Serve hot or cold, sprinkled with caster sugar.
This recipe comes from Jacqui Hurst.
© 1986 All rights reserved. Published by Macmillan.