Apple blackberry pie

Method
Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

1. Preheat oven to 190 C / Gas 5. On a lightly floured surface, roll out half of the pastry and place in a 23cm pie dish. Roll out the remaining pastry to top the pie and set aside.
2. In a large bowl, mix together the sugar, cornflour and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Set aside for 20 minutes.
3. Spoon filling into pastry lined dish. Dot the top with the pieces of butter. Moisten the edge of the pastry with water. Cover with top pastry sheet; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
4. Bake in preheated oven for 25 minutes. Remove foil and continue baking for 20 to 25 minutes, or until pastry is golden brown. Cool on wire rack.

Note

To check if your pie is cooked through, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with foil to shield it from the heat.

To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.

Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.