There is nothing more autumnal than blackberry and apple pie.
I love the fact that I can go out for a walk through the local field and collect ingredients for pudding. And then go into the garden and get apples, and with a bit of butter, flour and sugar make one of the best puddings.
for the Pastry- 350g plain flour 200g butter 50g sugar 2 egg yolk splash of milk filling 250g blackberries 300g cooking apples peeled, cored and sliced caster sugar to taste sugar
for the pastry, sift the flour into a bowl, add the diced butter and rub together with your fingers to form breadcrumb like mix. add egg yolk and kneed the dough slightly to form a ball, add some milk if still too dry. cut the pastry in half one for top and one for bottom of the pie, roll out each half so as to cover the pie dish. place the bottom on the pie dish, cut around the edge to fit. now you can part cook so as not to get a soggy bottom, but as this is a shallow pie I find it ok to just cook all at once. place the apples and blackberries on top of the base and slightly arrange add as much sugar as you feel is required, I like the pie to be quite tart, and the blackberries are super ripe so I do not add too much then roll out the top pastry, lie over the top of the pie and using a knife cut around the pie dish to cut away the spare pastry. make too small slits in the top to allow the hot air to escape place in the middle of the oven for around 35/45 minutes Eat either hot or cold, custard or ice cream are perfect
As you can see when I made mine, I didn’t make enough pastry (in fact it was some I had left over in the fridge), so I just made strips for the top and left the insides on display,
It tasted just as good