Maggie picking the blackberries

Apples from our tree.

Pastry
2 cups self raising flour
¼ cup icing sugar
125 grams butter
½ cup milk
1 egg white
1 tablespoon caster sugar

 Filling
4 apples
1 punnet blackberries
1 Tablespoon corn flour

 Turn oven on to 180 c

To make the pastry, in a bowl or the food processor blend or mix, flour with the icing sugar and butter until it is like fine crumbs, then mix in the milk. Put on a floured bench roll out 2/3 of the pastry for the base and sides of a 20 cm pie dish and the other 1/3 rolled out for the lid. Leave to rest for at least 20 minutes.

 To make the filling, peel and dice ,into 1cm pies, the apple and put in a pot with about 1 tablespoon of water and cook until the apple is cooked but firm. Cool. Toss berries in the corn flour and mix with the apple mix and fill pie. Stick lid to base with the egg white and egg white the top and sprinkle with caster sugar. Put a hole in the top for stem and bake for about 25 minutes