Apple and Blackberry Pie

Put the flour, cold butter and icing sugar in a food processor and pulse until the mixture looks like fine breadcrumbs.

Whisk the egg yolks with 1 tablespoon of ice-cold water, add to the flour mixture and pulse just until the dough starts to clump. Add another teaspoon of cold water only if it looks dry.

Tip the dough onto the worktop, bring it together briefly, then divide into one larger and one smaller piece. Wrap both pieces and chill for 30 minutes.

For the filling, put the Bramley apples, lemon zest, lemon juice, caster sugar and 2 tablespoons of water in a saucepan. Cover and cook gently for 8-10 minutes until soft.

Remove the lid, increase the heat and stir for a few minutes until the Bramley apple is thick and pulpy rather than watery. Leave to cool for 10 minutes.

Heat the oven to 220°C/200°C fan with a heavy baking tray inside. Stir the eating apples and blackberries through the cooled Bramley mixture, tasting for sweetness.

Roll out the larger pastry piece on a lightly floured surface and line a 20-22cm pie dish, leaving a little overhang. Spoon in the fruit filling and mound it slightly in the centre.

Roll out the smaller pastry piece for the lid. Brush the rim with reserved egg white, lay the lid over the filling and press the edges firmly to seal.

Trim the pastry, crimp the edge, cut a few small steam holes in the top and brush with beaten egg white. Sprinkle with granulated sugar.

Set the pie dish on the hot tray, bake for 10 minutes, then reduce the oven to 180°C/160°C fan and bake for 35-40 minutes until deeply golden and bubbling at the vents.

Rest the pie for at least 15 minutes before slicing. Serve warm with cream, custard or vanilla ice cream.