If we had not overworked the pastry we would have had enough for the top.
If we suspected we didn't have enough for the top it probably would have been good to use a cutter to add shapes across the top, or use strips and criss-cross rather than this:
225g plain flour
175g unsalted butter, extra for greasing
45g golden caster sugar, extra for sprinkling
2tsb ground cinnamon, for sprinkling
6 Granny Smith apples, peeled and cored, cut into eight wedges
100g golden caster sugar
- Sift the flour and add butter cubes. Lightly and gently rub the butter into the flour as quickly and lightly as possible. Add the caster sugar and egg and combine into a ball.
- Cover the pastry in cling film and chill for 30 mins.
- Peel, core, and slice the apples.
- Melt the sugar and butter into a saucepan.
- When the butter is melted add the apples. Slowly cook for 15 minutes with a lid on.
- Add the blackberries, stir and cook for 5 mins with lid off.
- Tip the cooled apples and blackberries into a sieve and reserve the juices.
- Remove your pastry from the fridge, cut into two pieces.
- Depending on the pastry, either flour the work surface and rolling pin, or roll the pastry between two pieces of greaseproof paper.
- Grease a shallow pie dish and line with the pastry. Trim excess edges using a sharp knife.
- put the fruit into the dish, with a mound in the middle.
- Add 50% of the reserved juices.
- Brush the edges of the pastry with a beaten egg.
- Roll out the second piece and lay across the pie. Trim and crimp the edges and brush the top with the remainder of the beaten egg.
- Sprinkle liberally with caster sugar and cinnamon. Make a couple of cuts across the top of the pastry.
- Bake for 60mins in a preheated oven (180C) until golden brown.