Ingredients
5oz / 150g butter or margarine
10oz / 275g wholemeal plain flour
1 free-range egg, separated (optional if vegan)
1 lemon
½ level
tsp fresh ground cinammon
1 level tbsp semolina
1½lb
/ 700g cooking apples
8oz / 225g blackberries
4oz / 125g soft brown sugar
a little caster sugar for dusting (optional)
Method
1. Rub the butter or margarine
into the flour until the mixture resembles breadcrumbs.
Stir in 2oz of the brown sugar then bind to a soft dough with the egg yolk
and 3tbsp of water.
(Use approximately 1tbsp more water if omitting egg yolk.)
2. Knead the mixture, then
roll out on a floured surface to an oblong measuring about 10x4 inches.
Fold in three, then give it a half turn clockwise.
Repeat the rolling and folding process twice.
Wrap and chill.
3. In a bowl place the grated
rind of the lemon, 2tbsp of lemon juice, 2oz of brown sugar, the cinammon and
semolina. Stir well.
4. Peel, core and chop the
apples into large pieces.
Stir into the bowl with the blackberries.
5. Roll out two thirds of
the pastry and use to line a 7½ inch pie plate.
Pile the fruit mixture into the dish then decorate with a lattice made from the
remaining pastry.
6. Stand the dish on a baking
sheet.
Bake at 400°F/200°C/gas mark 6 for about 15 minutes or until tinged
with colour.
(Optional - remove from the oven and brush the pastry with beaten free-range
egg white and sprinkle with caster sugar.)
Bake for a further 25 minutes, covering lightly with foil when well browned.
Note:
This recipe freezes well.
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