5 oz Butter or margarine
10 oz Wholemeal plain flour
1 Free-range egg; separated
-(optional
; if vegan)
Lemon
1/2 ts Fresh ground cinammon
1 tb Semolina
1 1/2 lb Cooking apples
8 oz Blackberries
4 oz Soft brown sugar
A little caster sugar for
-dusting; (optional)
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 10×4 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 7 1/2 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.
Yields
6 servings