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Pastry
350g plain flour
85g margarine
85g lard
Pinch of salt
Cold water to mix
Filling
575g cooking apples
225g blackberries
75g sugar
3-4 tablespoons of water Icing 110g icing sugar
Water to mix A Swiss Roll tin is ideal for this. 1. Sift the flour and salt into a mixing bowl.
2. Cut the margarine and lard into small knobs and add it to the flour.
3. Using your fingertips gently rub the pieces of fat into the flour, when doing this lift your hands as high as possible to incorporate air. After 2-3 minutes there will be no lumps left and the mixture will look like breadcrumbs.
4. Sprinkle roughly 2 tablespoons of water all over, using a round-bladed knife to stir the mixture until it starts to stick together. Add a little more water if necessary. Collect the mixture together and knead lightly for a few seconds to give a smooth and firm dough. The pastry can be used straight away but it is best to wrap it in foil or polythene and place in the fridge for 20-30 minutes before rolling out.
5. Quarter, core and peel the apples, slice thinly and put into a saucepan, add blackberries, sugar and water, cook gently with lid on for about 10 minutes. Place into a bowl and allow to cool.
6. Preheat oven 200˚C.
7. Divide the pastry into two, roll one half on a lightly floured surface, when the pastry is about an inch larger than the tin. Do not pull or stretch the pastry.
8. Spoon in the fruit filling when it is cool.
9. Roll out the other half of pastry. Dampen the bottom layer of pastry round the edge with water, then fix the lid, pressing it firmly all around. Trim and flute edges. Make a hole in the centre to allow the steam to escape.
10. Place in oven and bake for 25-30 minutes.
11. Sift icing sugar and add a little water to mix.
12. Once slice is cool cover with icing.
Tip: When blackberries are not in season substitute them with sultanas.
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