Apple and blackberry lattice pie
250g caster sugar
2 medium eggs
500g plain flour
6 large cooking apples
2 punnets blackberries
zest of 1/2 lemon
For the sweet pastry, cream the butter and sugar together until pale in colour.
Gradually add the eggs, combine.
Finally, add the flour. Do not over mix at this stage.
Turn the mix out onto a floured surface, gently knead to form a ball, divide in two and wrap in cling and chill for a minimum of 30 minutes.
When rested, take one half and return to the floured surface and roll out.
Grease and flour your tart tin (9” round) and carefully cover with the rolled out pastry. Chill for 25 minutes.
Line the tart shell with parchment and fill with baking beans and bind bake in a pre-heated oven at 165ºC for 10-15 minutes, remove the baking beans and return the tart to the oven for a further 4-5 minutes to finish baking or until golden brown.
Set aside to cool.
For the filling, simply peel and slice the apples and cook in a medium sized pot with the butter, sugar and lemon zest.
Cook until the apple begin to soften but still hold there shape. Spoon this into the cooked base and sprinkle the blackberries on top. Roll out the second batch of pastry on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form a lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional caster sugar.
Bake in the preheated oven at 165ºC for 35-40 minutes or until golden brown. Best served with whipped cream.