Blackberry & Apple Pie

I recently made the pie using wild blackberries, delicious. Serve hot with custard or cream. Also delicious served cold with ice-cream.
Preparation time 20 minutes
Cooking time 30 minutes
  • 10oz (275g) plain flour
  • 2½ oz (60g) butter, cubed
  • 2½ oz (60g) lard, cubed
  • Pinch of salt
  • Water to mix
  •  2 lb (900g) cooking apples
  • 8oz (225g) blackberries
  • 2oz (50g) castor sugar
Pre heat oven to gas mark 7 (425F 220C)
Sift the flour and salt into a large mixing bowl. Rub in the butter and lard using your fingertips until the mixture resembles breadcrumbs. Add 2 tablespoons full of water, using a round blade knife mix the mixture together until it forms a soft dough. Wrap the pastry in cling film and refrigerate for 30 minutes. 
Cut the pastry in half, foll out and line a 9” pie plate/dish. Peel and core the apples and slice roughly into the pie dish, sprinkle with one dessert spoon full of castor sugar. Sprinkle the blackberries on top and add the remaining sugar.
Roll out the remaining pastry, dampen the edges of the pie and cover with the pastry. Use the off cuts to make leaves to decorate the top of the pie. Flute the edges, and brush the top with milk. Bake in the centre of the oven for 30 minutes, until golden in colour.