Apple and blackberry pie

SERVES SIX TO EIGHT INGREDIENTS

400g plain flour, plus extra for dusting

100g cold lard, diced 100g cold margarine, diced 4 Bramley apples

1 tbsp brown sugar Grated zest of 1 lemon A pinch of ground cinnamon 200g blackberries

Milk, for brushing

METHOD

Sift the flour with a pinch of salt into a large mixing bowl. Add the cold, diced fat and use your fingertips to rub it into the flour until the mixture has a breadcrumb-like texture.

Using a butter or table knife, mix in two tablespoons of ice-cold water, adding a little more if needed, until the pastry comes together. Form it into a ball, cover and allow to rest in the fridge for about 20 minutes.

Preheat the oven to 200C/180C fan/Gas 6.

Peel, core and slice the apples into wedges about a centimetre thick. Place in a bowl and sprinkle with the brown sugar, lemon zest and cinnamon. Gently mix in the blackberries.

Remove the pastry from the fridge and cut off two thirds of it. Roll this larger piece out on a lightly floured surface to a circle about 2mm thick and use it to line a 24cm pie dish.

Fill with the apples and blackberries. Roll out the remaining pastry into a circle to make a lid. Place it over the filling and press the edges together, crimping them with a fork to seal the pie.

Make two slashes in the centre of the pie lid to allow the steam to escape during baking.

Brush the pie with milk and bake for 30-40 minutes until the pastry has turned golden brown.