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Ingredients
- 2 x Egg yolks
- 1 whl egg
- 1 Tbsp. Lemon juice
- 6 Tbsp. Iced water
- 500 gm Unsalted butter, (18oz)
- 675 gm Plain flour, (1 1/2oz)
- 1 Tbsp. Icing sugar
- 1 1/2 tsp Salt
- 45 gm Brambley apples, peeled, cored and sliced (1lb)
- 225 gm Blackberries, (1/2lb)
- 2 tsp Semolina
- 3 Tbsp. Caster sugar
- 1 handf fresh mint leaves, minced with a Sprinkle of sugar
Directions
- You will need a 10 inch pie plate
- Pre-heat oven to 200 C/400 F/gas mark 6
- Beat Large eggs, lemon juice and water together. Refrigeratein fridge till needed.
- Sieve flour, salt and icing sugar into a mixing bowl. Add in butter and rub in with fingertips till mix forms a fine crumb.
- Add in all liquid all at once and stir with a knife till mix starts to bind. Finish with your hand.
- Knead gently on a lightly floured surface. Cover pastry and use to line base of pie plate. Sprinkle with the semolina, this will mop up the excess juices from the fruit to make a sauce that will prevent the pastry from becoming soggy.
- Fill with alternate layers of apple and blackberries, sprinkling sugar and minced mint between the layers. You will have lots of fruit, but use it all and mound it up in the centre of the plate because the apples will fall during cooking. We are aiming at a very full and generous looking pie.
- Roll out the remaining pastry, lift carefully using the rolling pin and gently ease it over the fruit, taking care not to stretch the pastry.
- Moisten the edges and press down the pastry onto the bottom layer round the edge of the plate. Trim away any excess. Knock the edges together and either decoratively healthy pinch or possibly flute the edge.
- Snip the top of the pie in several places to allow the steam to escape.
- Bake for 25 min to crisp the pastry and then lower the temperature to 190 C/375 F/gas mark 5 to finish baking till the pastry is cooked through and the fruit is cooked, about anothe 40 - 50 min (you will need to test it with a skewer). After the first 1/2 hour you can gently rest a peice of folded parchment paper on the top of the pie to prevent it becoming too brown.
- As soon as you take it from the oven sprinkle with caster sugar so which it sticks to the warm pastry.
- Allow to cold a little and then serve with a dollop of creme fraiche into that you have stirred some mint minced with a sprinkle of sugar.
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