6 granny smith apples, peeled, cored and thinly sliced
Juice of 1 lemon
75 grams blackberries, halved
35 grams flour
75 grams caster sugar
½ teaspoon vanilla bean paste
¼ teaspoon cinnamon
¼ teaspoon salt
1 egg yolk
1 tablespoon cold water
Demerara sugar, for sprinkling
Begin by making the pastry; place the flour, icing sugar and salt into a food processor and blitz to combine. Add the cubed butter and blitz again until mixture resembles fine breadcrumbs. Mix the eggs and milk together in a jug and, with the mixer running, add to the flour mixture until a rough dough is formed - try not to overmix.
Turn the pastry out onto a floured surface and divide into 2 - keep one slightly bigger than the other - this will be for your lid and decoration. The smaller piece will be to line your pie dish. Flatten both pieces into discs and wrap in cling film, then place into the fridge for 30 minutes.
After 30 minutes remove the smaller piece from the fridge and roll out to about ½ centimetre. Use to line a 20 centimetre pie dish. Trim the edges and place back into the fridge.
Remove the larger piece of dough from the fridge and split into three. Roll each out into a circle big enough to fit over the top of the pie - keep each circle quite thin. One will be your lid so keep whole. With the other two, using a pizza cutter, cut strips about 1 inch thick - these will form your lattice. Place all three discs back into the fridge whilst you prepare the filling.
Pre heat the oven to 220 C / 200 C fan.
Place the sliced apple into a bowl with the lemon juice and turn to coat. Add the flour, sugar, vanilla, cinnamon and salt and mix to combine then remove the pastry lined pie dish from the fridge and begin to place the apples into the dish, in lines, dotting blackberries throughout as you go, until all of the apple mixture and blackberries are used up.
Remove the whole disc from the fridge and lay over the top of the pie - press the edges in slightly to seal and then trim with a sharp knife.
To make the lattice, start by laying strips of dough vertically across the pie, leaving a small gap between each strip. Carefully pull the tops of alternating vertical strips down halfway and lay 1 horizontal strip of pastry across the pie. Flip the vertical strips back up, and then from the bottom carefully flip up the opposite vertical dough strips.
Lay another strip of pastry down horizontally, and carefully flip back down the vertical pie strips over the horizontal piece of dough.
Repeat this process until the entire pie has lattice decoration. Once pie top is latticed, use a knife to follow the rim of the pie dish, trimming off any excess dough.
With any excess pastry, roll it out again and with the large end of a piping nozzle, cut rounds. Lay 5 rounds down, slightly overlapping and then cut down the length. Roll up from one end to form a rose and then dot over the pie.
Place the whole pie back into the fridge for 30 minutes, or alternatively place in the freezer for 15 minutes.
When cold, mix together the egg yolk and water and brush all over the pie. Sprinkle with demerara sugar and place into the oven to 25 minutes. After 25 minutes turn the oven down to 200 C / 180 C and cook for a further 30 - 35 minutes, until the pie is golden all over and cooked through.
Leave to cool for at least an hour before slicing and serving with cream/custard/ice cream/all of the above!