This weekend my neighbours harvested their cooking apple tree and they gave me a couple of bags brimming with them. I passed 75% of the apples on to friends, but have retained enough to keep me going for several months.
As the blackberries are ripe and readily available in the hedgerows at the moment, I decided to make an apple and blackberry pie for desert.
Make your pastry if you are going to use homemade, or take your shop-bought pastry out of the fridge and bring it to room temperature.
Peel, core and chop the cooking apples straight in to the pie dish. Wash the blackberries in a sieve and scatter on top of the apples. Sprinkle with a little sugar and cover with pastry.
Put two ‘breather’ holes in the pastry, brush with milk and sprinkle a little more sugar on top of the pastry.
Put in oven at 220ºC for 10 minutes then reduce the oven temperature to 180ºC and cook for a further 20-30 minutes.
Enjoy with custard or ice-cream.