Made with shortcrust pastry, this tradi-tional single crust, English fruit pie may be served with fresh double cream or custard sauce.
6 oz. flour
2 teaspoons castor sugar l teaspoon salt
1 ½ oz. butter
1 ½ oz. vegetable fat
2 tablespoons iced water
5 fl. oz. water
1 lb. cooking apples, peeled, cored and thickly sliced
1 lb. ripe blackberries, hulled and washed
8 oz. plus
1 tablespoon castor sugar
Sift the flour, sugar and salt into a medium-sized mixing bowl. Put in the butter and vegetable fat and cut into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture looks like fine breadcrumbs.
1 tablespoon of iced water and, using the knife, mix it into the flour mixture. With your hands mix and knead the dough until it is smooth. Add more water if the dough is too dry. Chill the dough for
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C.)
To make the filling, bring the water to a boil in a large pan. Add the apples, blackberries and 8 ounces of sugar. Cover the pan and simmer for 10 minutes over low heat. Pour the fruit mixture into a deep pie dish, which is about 8 inches in diameter.
Roll out the pastry to a shape 2 inches larger than the pie dish and inch thick. Lift the pastry on to the rolling pin and lay it over the fruit in the pie dish. Press down the edge and trim the pastry with a sharp knife. Mark the edge with the knife or the back of a fork to make a decorative finish.
Brush the top of the pie with water and sprinkle with the remaining sugar. Bake for 25 to 30 minutes, or until the crust is golden brown. Serve the pie hot or at room temperature, or if you prefer it may be served cold.