apple and blackberry pie

275g Plain Flour, plus extra for rolling out
2 tbsp icing sugar
pinch of salt
175g Butter, chilled
1 egg, seperated
1 Bramely Apple, peeled, cored and sliced
1 Granny Smith Apple, peeled, cored and sliced
300g Blackberries
50g Granulated Sugar
2 tbsp Cornflour

1: Preheat the oven to 200C/180C Fan or Gas 6. Sift the flour, icing sugar and salt into a large bowl. Cut the butter into small cubes, add to the flour mixture and rub in with your fingertips. Add the egg yolk and tablespoons chilled water and mix to a stiff dough – you may need to add a few more drops of water.

2: Then gently mix apples, blackberries, sugar and cornflour together, taking care not to damage the berries.

3: Now divide the pastry into two. Roll out each piece into a round, slightly larger than a 23cm ovenproof plate or foil plate. Line the plate with one round of pastry. Fill with the fruit mixture, leaving a 2cm gap around the edge. Brush pastry edge with egg white, then cover with the other piece of pastry, pressing edges firmly together.

4: Brush the top with egg white and make four slits in the centre to allow steam to escape. Put the pie on a baking tray with a rim, to prevent any juice leaking on to the oven. Bake for 15 minutes, then reduce oven temperature to 180C/160C Fan/Gas 4 and cook for another 20 minutes. Sprinkle with sugar before serving.

Yummy also with Ice Cream or Custard or Cream.