Recipe for Apple and Blackberry Pie with Crumble

Ingredients for Apple and Blackberry Pie with Crumble:
6 x eating apples not too large and with
stems intact
squeeze of lemon juice
5 tbl light muscovado sugar

50 gm butter
350 gm blackberries
double cream to serve

For the crumble pastry:
180 gm plain flour
90 gm unsalted butter
at room temperature 90g natural golden caster sugar
3 x free range
medium egg yolks
natural golden granulated sugar to sprinkle

Apple and Blackberry Pie with Crumble preparation instruction:
Preheat the oven to 190C/375F/Gas Mark 1.
Peel the apples without
removing the stalks rubbing immediately with lemon juice to prevent
browning.
Place in a pie dish that will allow enough room for the
blackberries later.
Sprinkle the apples with 3 tbsp of the muscovado
sugar then smear each one with butter cover with foil and bake in the oven
for about 30 minutes until nearly cooked but not collapsing. Remove the foil
and leave in their dish to cool to room temperature.
Meanwhile mix the
blackberries with the remaining sugar then make the pastry. Put the flour in
a large bowl make a well in the huddle tip in the butter and put the sugar
and egg yolks on top.
Using a fork mash the yolks butter and sugar
together then start mashing the flour into this.
Use your hands to mix
everything together then knead on a work surface for about 30 seconds to
make a smooth dough. (Alternatively blend the pastry ingredients to a dough
in a food processor.)
Wrap in clingfilm and refrigerate for about 20
minutes.
On a smooth surface dusted with flour roll out the pastry to
about 5mm thick. Cut out a rough shape that's bigger than the top of the
pie dish.
Then cut some thin strips from the remaining rolled dough and
press them around the rim of the dish this will help make a perfect seal
between the dish and the pastry topping.
Next using a ring cutter cut out
six circles each slightly smaller than the apples then arrange the apples in
the pie dish where you think the holes will tall once the pastry is placed
on top.
Spoon the sugared blackberries around the apples packing them
down.
Now dampen the pastrylined rim with a finger dunked in water and
place the pastry over the top.
Jiggle the apples slightly so that they
peek through the holes then lightly press the pastry cover onto the
rim.
Preheat the oven to 220C/425F/Gas Mark 7.
Sprinkle the pastry top
with granulated brown sugar and bake for about 10 minutes then turn down to
190C/375F/Gas Mark 5 and cook for a futher 1 520 minutes or until the pastry
looks lightly browned.
Serve warm with lots of double cream.