Apple and Blackberry Pie by Alice Fevronia

For the pastry:

• 200 g cold unsalted butter 
• 400 g plain flour 
• Pinch of salt
• 2 tbsp maple sugar 
• 2 egg yolks 
• 4-5 tbsp cold water 
• Food colouring 

For the filling:

• 6 granny Smith apples 
• 2 tbsp maple syrup 
• 1 tsp ground cinnamon 
• 125 g blackberries 
• 1 tbsp maple sugar 
• 2 tbsp cornflour 

1. For the pastry, blitz the flour, maple sugar, butter and salt in a food processor, or rub together by hand until you have a breadcrumb consistency.
2. Add in the egg yolks and water a tbsp at a time until it comes together into a dough.
3. Lightly dust your worktop with flour and roll out to around half a cm thick.
4. Grease an 8 inch pie tin and using your fingers to work it into the edges, line the tin with the pastry, trimming off the excess. 
   
5. For the filling, peel, core and chop the apples into chunks, and cook in a pan with 2 tbsp maple syrup until they are tender. 
   
6. Let them cool, then toss in a bowl with the blackberries, maple sugar and cornflour. 
   
7. Place the filling on top of the pastry in the pie dish, with a little of any of the juices, making sure there aren’t too many gaps. 
8. Roll out the remaining pastry and cut into strips to then create a lattice pattern on top of your pie, using your hands or a fork to seal the edges together.
9. With any leftover pastry, cut out some leaves, or other design.
10. Use food colourings to add colour and decorate your pie.
11. Bake at 180°C for around 40-45 minutes, until the pastry is a lovely deep golden brown.