Apple and Blackberry Pie

Beat the egg and vinegar together in a small bowl and set aside.

Whisk together the flour, 2 tablespoons sugar and salt in a mixing bowl. Cut in the cold butter with a knife until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until they are the size of small peas. Turn mixture into a bowl and proceed.)

Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in cling film and refrigerate for at least 30 minutes or up to three days.

Preheat an oven to 190 C / Gas 5.

Roll one ball of dough out and line a 23cm quiche dish or pie tin, chill for at least 20 minutes before baking.

Roll the second ball of dough out and set aside. Arrange the apple slices on the bottom of the pastry base, then scatter the blackberries on top. Sprinkle with 100g sugar.

Place the sheet of dough on top of the fruit mixture and pinch the top and bottom sheets together. Lightly sprinkle the top layer with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top with a fork to allow steam to escape during baking.

Bake in the preheated oven until golden brown, 40 to 45 minutes.