Apple and blackberry pie
- 2 hours 15 mins cooking time
In a large bowl, rub in the cold Lurpak® butter to the flour until the mixture resembles fine breadcrumbs. You can also do this in a food processor. Add the sugar, egg yolk and 1-2 tbsp of cold water to form a dough.
Knead very lightly to bring the pastry together, then press down with the palm of your hand to make a round disc. Cover with cling film and rest in the fridge for 30 minutes.
On a lightly floured work surface, roll the pastry out to 1/2cm thickness. Line the bottom of a loose bottomed 23cm fluted tart tin. Make sure the pastry hangs over the sides in case of any shrinkage.
Prick the bottom of the pastry with a fork and chill in the freezer for 30 minutes. Reserve the leftover pastry, cover with cling film and chill in the fridge.
Preheat your oven to 180°c/160°c fan/gas mark 4.
To make the filling, mix together all of the ingredients, then tip them into the pastry lined tart tin.
Roll out the remaining pastry and cut into long strips about 1cm wide. Make a lattice on top of the pie and glaze with the beaten egg. Sprinkle generously with the demerara sugar and bake on the middle shelf for 45-50 minutes or until golden.
Serve with ice cream or double cream.