Impress at your next dinner party with this mouthwatering creation.
To make the pastry, you may need to do two batches depending on the size of the food processor.
Place the flour, icing sugar and butter into the food processor and pulse until the mix resembles fine breadcrumbs. Add the egg yolk and enough water until the dough comes together in a smooth ball.
Wrap in plastic film and place into the fridge to chill for at least half an hour.
Peel and core all the apples and slice them into 7mm slices. Place them into a large bowl and cover with the juice of two lemons and the zest of one.
Sprinkle over the cinnamon flour and castor sugar and gently toss the apples to ensure each is coated evenly.
Very gently toss the blackberries through with your hands trying not to damage the fruit too much.
Remove the pastry from the fridge and if not already made in two batches, split it into two. Place one half back into the fridge.
Roll one half out to about 5mm thick and place into the bottom of the greased pie tin.
Take the other half of the dough out of the fridge and roll out to the same thickness as the base.
Fill with the apples, trying not to place the juice that has settled at the bottom of the bowl into the piecrust, as this will give you a soggy bottom.
Top the apples with the pastry top and cut off the excess, leaving about a 3cm border.
Working quickly, fold the excess pastry over itself and press to seal. Once sealed, place the entire pie back into the fridge.
While the pie chills, cut out the leaves from excess pastry and place these in the fridge.
After 10 minutes, remove the pie and brush with the beaten egg diluted with a little water. Place the leaves on top of the pie in a decorative pattern and make 5-8 little cuts into the pastry to allow steam to escape when baking.
Brush the decorations with egg wash and sprinkle evenly with sanding sugar.
Place the pie in the oven and bake for 60-90 minutes, you’re waiting for the crust to be golden brown and for the apples to be cooked through. You can check by pushing a wooden skewer through one of the slits and if you meet no resistance, the apples are cooked!
Remove from the oven and cool before lifting out of the dish and placing on the serving plate.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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