Cinnamon Apple and Blackberry Pie

Ingredients - serves 6-8

3-4 cooking apples, peeled, cored and chunked

300g blackberries

100g caster sugar

1 tsp ground cinnamon

1 lemon

Pastry

200g unsalted butter

50g caster sugar

3 egg yolks

375g plain flour

1 egg, whisked, for egg wash

Method 

First of all, make your pastry. Rub the butter and flour together, then add the sugar and egg yolks and bring together to form a soft pastry dough. Chill for 30 minutes. In a saucepan cook the apples and blackberries with the sugar until almost cooked, then leave to cool. Once the pastry has chilled, preheat your oven to gas mark 4/180c.

Split the pastry into two pieces, one slightly larger than the other. Roll the bigger piece out on a floured surface to fit your pie dish slightly overhanging and line the dish. Place the apples and blackberries into the lined pie dish.

Now roll out the other piece of pastry on a floured surface to fit your pie dish. Brush the overhanging pastry with egg wash and place the other piece of pastry on top. Crimp anyway you like and add any pastry decorations you choose. I love making pastry leaves.

Poke a few holes in the top of the pie, then brush with egg wash, then sprinkle over some caster sugar and bake for around 45 minutes until the filling is bubbling and the pastry is golden. Serve with homemade custard for a truly scrumptious autumnal pudding.