SERVES 6-8
PREPARATION 35 MINS, PLUS 1 HOUR CHILLING TIME FOR PASTRY
COOKING 40 MINS
FOR THE PASTRY
200g (6½ oz) plain flour
1 tbsp caster sugar
100g (3½ oz) chilled, unsalted butter, chopped
Pinch of salt
3-4 tbsp water
Beaten egg, to glaze
Sugar, to sprinkle
FOR THE FILLING
50g (1¾ oz) shortbread biscuit crumbs
2 Bramley apples, peeled and cored
650g (1lb 5oz) blackberries
3-4 tbsp caster sugar
Grated zest of ½ orange
1. To make the pastry, place the flour, sugar, butter and salt into a food processor and process until the butter is thoroughly blended it should look a little like coarse breadcrumbs. Add the water and pulse until it just comes together and starts to form a ball you may need to add a little more water but be careful not to over-process. Remove from the processor and flatten slightly into a disc shape, then cover in clingfilm and chill for 1 hour.
2. Heat the oven to 180C (gas mark 4). Sprinkle the base of a deep, ceramic pie dish with the biscuit crumbs (this helps absorb excess juice from the fruit). Chop the apple into 1cm (½ inch) pieces and place in a bowl with the blackberries, caster sugar and orange zest. Add a little extra sugar if the berries are tart. Combine well, then fill the pie dish and insert a pie funnel, if using.
3. Roll out the pastry between two sheets of greaseproof paper until it's big enough to fit the dish. Brush the underneath edges of the pastry with a little beaten egg and place on the filled pie dish. Press the edges down well to seal. Trim the edges of the pastry, brush the edges with the beaten egg and sprinkle lightly with sugar, then bake for about 40 minutes, or until the pastry is golden and crisp. Serve warm with cream or ice cream.