Farmhouse apples & blackberry pie



500 grs, all purpose flour

250 unsalted butter

140 icing sugar

3 egg yolks

pinch of salt

1 kg apples fuji or bramley apples, peeled

cored, halved and slices

250 grs. blackberries

140 caster sugar

pinch of cinnamon

1 egg beaten with 1 tbsp milk

 Making the pie crust:

Mix the butter and icing sugar together  in a bowl , then add  the 3 yolks one for one.

Add the flour and mix it all together with your fingers until you get a texture like damp breadcrumbs, work in 1-2 tbsp water until the pastry just comes together, then divide into 2 balls.

wrap the dough in cling film and chill for at least 40 minutes.

For the filling

 Place  the apples into a large bowl and microwave on high for 3 minutes .Add the berries, sugar

 cinnamon and two tablespoon of flour and a pinch of salt, mix well.Set aside.

Heat oven at 180°c Roll  one ball of the pastry out in  a floured surface and used a 26- 28 cm tart tin leaving a slight  overhang and keeping any pastry scarps. Prick the base with a fork  and cook by 15 minutes.

Let cool. Filling the crust wuth apple and berry mix.

Roll the remaining pastry and make a square about 30 x30 cm . Cut out 8 strips of pastry .Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart.Trim the overhang of pastry, brush the lattice heavily with  the egg .

Bake for 45 minutes or until is golden and bubbling.

Leave the pie cool by 30 minutes.