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.