Bramley apple and blackberry pie

• cold unsalted butter↗225g g

  cut into small pieces

• plain flour↗350g g
• powdered sugar↗50g g
• large egg yolk↗1

  (save the white for glazing the crust)

• Bramley apple↗900g g

  (about 4) peeled, cored, quartered and thinly sliced

• golden crystallized sugar↗140g g

  plus extra for sprinkling

• fine polenta↗1 tbsp tbsp

  or ground almonds

• cornstarch1 tbsp tbsp

  or plain flour, plus extra for sprinkling

• ground cinnamon↗1 ½ tsp tsp
• blackberries↗200g g

  halve if very large

• egg white

  for glazing (saved from dough preparation)

• sour cream↗

  or ice cream, for serving

Step-by-step instructions

1. 1

   Place the butter and flour in a food processor together with ¼ tsp salt and blend until the mixture resembles wet crumbs. Alternatively, rub the butter into the flour in a large bowl with your fingers. Add the sugar and quickly beat or stir again until combined.

2. 2

   Whisk the yolk with 2 tbsp cold water and pour onto the flour mixture. Use the pulse function to mix again, continuing until larger lumps start to form. If the mixture seems too dry, add a little water 1–2 tsp at a time, but no more than 3 tsp in total.

3. 3

   Turn the dough onto a work surface and briefly knead until it comes together into a smooth ball. Avoid over‑kneading, otherwise the dough will become tough. Flatten the dough into a disc and wrap tightly in cling film. Chill for at least 30 minutes, up to 2 days, or freeze for 2 months.

4. 4

   Next prepare the filling. Place the apples and half the sugar in a large bowl, mix until the apples are well coated. Set aside for 30 minutes to marinate.

5. 5

   Remove the dough from the fridge and divide it into two portions, one slightly larger than the other. Wrap the smaller portion again in cling film and set aside. Divide the larger portion into the number of pies you plan to make, or keep it whole for a large pie. On a lightly floured surface roll the dough to a thickness of about 50 mm, or until large enough to line your tart or pie tins with a slight overhang. Transfer the dough to the tins, pressing firmly into the corners. Sprinkle the base with polenta or almond.

6. 6

   Drain the excess juice from the apples, then mix them with the remaining sugar, cornstarch and cinnamon. Layer the apples and blackberries in the prepared tin, creating a dome in the centre. Preheat the oven to 190 °C/170 °C convection/gas 5 and place the tin on the middle shelf.

7. 7

   Now decide how to decorate the top of the pie (see tips below). After topping, beat the reserved egg white and brush the crust with it. Sprinkle with additional sugar, then place the pie on a baking sheet. Bake 25‑30 minutes for mini pies, 35‑40 minutes for medium, or 45 minutes for a large one, until the crust is golden and crisp and the juices bubble. Cool for 10 minutes before serving with sour cream or ice cream.