Instructions: Peel, core and slice the apples. Carefully mix with the blackberries, flour, cinnamon and sugar. Fill the mixture into a deep pie dish. Cut of a 1cm strip of pastry and press around the wetted rim of the pie dish. Brush with a little water. Lift the remaining pastry and lay over the pie dish. Press down on pastry edge and trim off excess pastry. Seal pastry by pressing around the edge with the back of a knife and then press around with the thumb making a decorate edge. Brush with water and sprinkle with castor sugar. Make a few slashes on top. Bake in a preheated 200C oven for 40 mins until apples are tender and pastry puffed and golden. Serve piping hot with heavy cream. Lattice finish alternative: Instead of a complete pastry crust, a lattice crust can be made. Simply cut pastry sheet into strips and lay in a criss-cross fashion over the fruit, pressing the edges down well on the wetted pie dish edge. A pastry rim can be used, if liked, using a strip of pastry around the edge.

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