Apple and Blackberry Pie

Time: 2h 15 min Servings: minimum 8

PREPARATION

◆ In a large bowl, sift the flour and rub in the cold Lurpak® until the mixture resembles fine breadcrumbs. You can also do this in a food processor. Add the sugar, egg yolk and 1-2 tbsp cold water to form a dough. ◆ Knead very lightly to bring the pastry together, then press down with the palm of your hand to make a round disc. Cover with cling film and rest in the fridge for 30 mins. ◆ On a lightly floured work surface, roll the pastry out to the thickness of a one-dollar coin (around 3mm thick) and line the bottom of a loose bottomed 23cm fluted tart tin. Make sure the pastry hangs over the sides in case of shrinkage. ◆ Prick the bottom of the pastry with a fork and chill in the freezer for 30 mins. Reserve the leftover pastry, cover with cling film and chill in the fridge. ◆ Preheat your oven to 180°C/160°C fan force. ◆ To make the filling, mix together all of the ingredients, then tip them into the pastry-lined tart tin. ◆ Roll out the remaining pastry and cut into long strips about 1cm wide. Make a lattice on top of the pie and glaze with the beaten egg. Sprinkle generously with brown sugar and bake on the middle shelf for 45-50 mins or until golden. ◆ Serve with ice cream or double cream.