Directions

1. 1. Mate the pastry now if using homemade. Preheat the oven to 200°C/400°F/gas mark 6.
2. 2. Dust a board or the surface with a little flour. Cut the dough in half. Roll out one half to the size of a pie plate. Gently fold the pastry into three and lift over the plate. Unfold and press gently in place. Sprinkle with the corn flour (this will thicken the juices as the fruit cooks and stop the pastry base becoming soggy).
3. 3. Roll out the other half of the pastry in the same way and put aside.
4. 4. Peel, quarter and core the apples, then cut into slices. Mix with the blackberries and place in the centre of the pastry-lined plate, leaving a rim all round. Sprinkle with the granulated sugar. Brush the edge of the pastry with water.
5. 5. Fold the remaining rolled pastry as before and lift on top of the pie. Unfold and press the edges well together to seal. Trim the edge with a sharp knife all round, then press the edges to seal and decorate with the prongs of a fork. If the fork sticks to the pastry, dip it in flour first.
6. 6. Make a hole in the centre to allow steam to escape. Roll out the pastry trimmings and cut out a few ‘leaves’ or other shapes.
7. 7. Brush the surface with milk and sprinkle with a little caster sugar. Place on a baking (cookie) sheet. Bake in the oven for 40 minutes until golden and cooked through. Sprinkle with a little more caster sugar and serve warm or cold with cream or custard.