Apple and Blackberry Pie
250g flour, sifted
¼ cup icing sugar, sifted
250g unsalted butter
125g cream cheese
1/2t vanilla extract
4 medium Granny Smith apples
75g caster sugar
1 large egg white, lightly beaten
granulated sugar, for sprinkling
Preheat the oven to 200°C. To make the pastry, combine the sifted dry ingredients in a bowl or food processor and add the butter.
Blend or rub in until the mixture resembles fine breadcrumbs.
Add the cream cheese and vanilla extract and mix until the pastry comes together in a ball.
Divide the pastry in two, wrap each ball in clingfilm and refrigerate for half an hour before use.
Roll out half of the pastry on a lightly floured surface, and use it to line a 23cm pie dish, leaving a little of the pastry to hang over the edge.
Roll the other half of the pastry out on a large piece of grease-proof paper. Refrigerate all the pastry while you make the filling.
Peel, core and slice the apples, and arrange them in the pie dish with the blackberries and the caster sugar.
Remove the pastry on the grease-proof paper from the fridge and, using a sharp knife, cut into 2cm-long strips.
Brush the rim of the pastry case in the pie dish with beaten egg and, using the pastry strips, create a lattice topping for the pie, pressing the edges together to secure. Refrigerate for 15 minutes.
Lightly brush the exposed pastry with the beaten egg white, and sprinkle a little granulated sugar over the top.
Bake for 20 to 25 minutes on a low shelf in the oven, and if the top begins to brown too quickly, cover with foil.
Reduce the heat to 180°C and bake for a further 10 to 15 minutes, or until the pastry is golden and the filling is bubbling.
Best served warm, with whipped cream.
This recipe originally appeared in our 2014 Food Issue