Apple and blackberry pie

Ingredients (serves 6)

• 1kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
• 200g frozen blackberries
• 75g (1/3 cup) raw sugar
• 1 tbs finely chopped glace ginger
• 2 tsp ground cinnamon
• 1 tbs plain flour
• 1 egg white, lightly whisked
• 1 tbs raw sugar, extra
• Double cream, to serve

• Pastry

  
  
• 525g (31/2 cups) plain flour
• 215g (1 cup) caster sugar
• 250g chilled butter, chopped
• 1/4 tsp salt
• 2 eggs

Method

1. To mak
   e the pastry, place the flour, sugar, butter and salt in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and process until the dough just starts to come together. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
2. Roll out two-thirds of the pastry on a lightly floured surface to a 28cm-diameter disc. Line a 20cm (base measurement) pie dish with the pastry. Trim excess and reserve. Place in the fridge for 30 minutes to rest.
3. Preheat oven to 180°C. Combine the apple, blackberries, sugar, ginger, cinnamon and flour in a bowl. Brush the base and side of the pastry case with half the egg white. Spoon the apple mixture into the pastry case.
4. Roll out the remaining pastry on a lightly floured surface to a 24cm-diameter disc. Place over the pie dish. Press the edges to seal. Trim excess pastry. Roll out with the reserved pastry. Use a leaf-shaped pastry cutter or a small sharp knife to cut leaves from pastry. Place on pie to decorate. Brush pie with remaining egg white. Top with extra sugar. Cut 3 slits in the top to allow steam to escape.
5. Bake for 35-40 minutes or until pastry is crisp and golden and the apple is tender when a skewer is inserted into the slits. Set aside for 10 minutes to cool. Cut into wedges. Serve with cream.