Instructions: You will need a 10 inch pie plate

Pre-heat oven to 200 C/400 F/gas mark 6

Beat eggs, lemon juice and water together. Chill in fridge until needed.

Sieve flour, salt and icing sugar into a mixing bowl. Add butter and rub in with fingertips until mixture forms a fine crumb.

Add all liquid all at once and stir with a knife until mixture starts to bind. Finish with your hand.

Knead gently on a lightly floured surface. Cover pastry and use to line base of pie plate. Sprinkle with the semolina, this will mop up the excess juices from the fruit to make a sauce which will prevent the pastry from becoming soggy.

Fill with alternate layers of apple and blackberries, sprinkling sugar and chopped mint between the layers. You will have lots of fruit, but use it all and mound it up in the centre of the plate because the apples will fall during cooking. We are aiming at a very full and generous looking pie.

Roll out the remaining pastry, lift carefully using the rolling pin and gently ease it over the fruit, taking care not to stretch the pastry.

Moisten the edges and press down the pastry onto the bottom layer round the edge of the plate. Trim away any excess. Knock the edges together and either decoratively pinch or flute the edge.

Snip the top of the pie in several places to allow the steam to escape.

Bake for 25 minutes to crisp the pastry and then lower the temperature to 190 C/375 F/gas mark 5 to finish baking until the pastry is cooked through and the fruit is cooked, about anothe 40 - 50 minutes (you will need to test it with a skewer). After the first 1/2 hour you can gently rest a peice of folded parchment paper on the top of the pie to prevent it becoming too brown.

As soon as you take it from the oven sprinkle with caster sugar so that it sticks to the hot pastry.

Allow to cool a little and then serve with a dollop of creme fraiche into which you have stirred some mint chopped with a sprinkle of sugar.

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