APPLE AND BLACKBERRY LATTICE PIE

Serves 8

For the sweet shortcrust pastry

300g (10½oz) plain flour, plus extra for dusting

150g (5½oz) cold butter, cut into cubes

75g (2¾oz) icing sugar

1 egg, lightly beaten

Finely grated zest of 1 lemon 1-2tbsp cold water

For the filling

4 Bramley apples, peeled and cut into 2cm chunks

Juice of 1 lemon

75g (2¾oz) sugar, or to taste 350g (12oz) blackberries

1tbsp cornflour

1 egg, beaten, to glaze

A pinch of caster sugar, for sprinkling

Custard or cream, to serve

Place the flour and butter in a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs, then stir in the icing sugar. You can also place the flour, butter and sugar in a food processor and pulse to combine.

Stir in the egg and lemon zest, then add just enough water to bring the mixture together, being careful not to overwork. Wrap the pastry in clingfilm and chill for at least 30 minutes while you make the filling.

Place the apples, lemon juice and half the sugar in a pan over a medium heat for 5 minutes until the apples begin to soften. Add the blackberries and cornflour.

Stir and bring to the boil until the mixture thickens and there are no lumps but the blackberries hold their shape. Stir in the rest of the sugar or to taste, then set aside to cool.

Preheat the oven to 180°C/fan 160°C/gas 4. On a lightly floured surface, roll out two-thirds of the chilled pastry to about the thickness of a pound coin, and use it to line a 23-25cm pie dish.

Pile the cooled fruit in the pastry case and spread out evenly with a spoon. Roll out the rest of the pastry into a rectangle and cut this into 12 long strips, about 2cm wide. Arrange these in a lattice pattern on top of the pie and trim the ends of the strips so they overhang by ½cm, then press them into the edges of the pie to seal.

Brush the lattice with beaten egg and sprinkle a little caster sugar over. Bake the pie for 40 minutes until golden and bubbling. Serve with custard or cream.