APPLE AND BLACKBERRY PIE

that is great of all made with wild brambles, which appear to have twice as plenty flavour because the cultivated kind.

in case you want a larger pie to serve 8 human beings, use a three pint (1.75 litre) pie dish and a pie funnel, and double all the elements.

INGREDIENTS

For the shortcrust pastry:

• 1½ oz (40 g) lard
• 1½ oz (40 g) butter
• 6 oz (175 g) plain flour
• pinch salt

For the filling:

• 3 oz (75 g) sugar
• 4 medium cooking apples, about 1 lb (450 g)
• 8 oz (225 g) brambles or fresh or frozen blackberries, defrosted if frozen, and washed

To glaze:

• milk and caster sugar

INSTRUCTIONS

1. start by making the pastry: sift the flour and salt right into a large mixing bowl, keeping the sieve up as high as possible to provide the flour an airing.
2. Then reduce the fat into small cubes and add to the flour. Now, the use of your fingertips, gently and lightly rub the portions of fats into the flour – lifting your hands up excessive as you do this (once more to comprise air) and being as brief as viable.  whilst the mixture appears uniformly crumbly, start to sprinkle more or less 2 tablespoons of cold water all over. Use a spherical-bladed knife to begin the integration, slicing and bringing the mixture collectively. cautiously upload greater water if needed, a little at a time, then finally carry the combination collectively with your arms to shape a smooth ball of dough as a way to leave the bowl smooth (if there are any bits that may not adhere to it, you want a gap extra water).
3. Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-half-hour even as you peel, core and slice the apples instantly into the pie dish. Then sprinkle inside the brambles or blackberries and the sugar. Now roll out the pastry to about 1 in (2.5 cm) large than the pie dish, then cut out a 1 in (2.5 cm) strip to in shape the edge of the dish. hose down the threshold with water, then healthy on the strip of pastry, urgent it firmly, and hose down that too. 
4. Then press the rest of the pastry over that to shape a lid and, using a sharp knife, trim any excess pastry off. Use the blunt aspect of the knife and your thumb to press the 2 edges firmly together and knock the edges all spherical to offer a layered effect. Then flute the edges by using the use of your thumb to make an influence and the huge blade of the knife to draw in the rims of the pastry.  Make a steam hollow within the centre and, if you have time, make a few ornamental leaves with the pastry trimmings.
5. Now brush the pastry with milk and sprinkle on a light dusting of caster sugar. vicinity the pie on a baking sheet on a excessive shelf and bake for 10 mins, then reduce the heat to gas mark 5, 375°F (a hundred ninety°C), and maintain baking for a similarly 30 minutes.  Then, using a skewer, take out a bit of apple from the centre to check if it is cooked: if it still feels very firm, deliver it another five mins. 
6. Serve hot with chilled pouring cream to mingle with the juices.