Autumn apple and blackberry pie recipe

An autumn favourite with the family !

375 grams of blackberries 
375 grams of cooking apples
75 grams of sugar
250 grams of sweetened shortcrust pastry

Cooking time 35 minutes
Oven temperature 200 C or gas mark 6

Wash and prepare the blackberries, peel, core and roughly chop the apples . Set a pie funnel in a pie dishand fill the dish with the blackberry and apple micture, sprinkling with the sugar. Add 2 tablespoons of water.
Cover the dish with the rolled out pastry. Seal and decorate with the trimming of left over pastry. Brush with milk and dust with sugar.

Bake in the oven for about 35 minutes. 
Tip: cover the pie with moistened greaseproof paper, if the pie crust is starting to brown too quickly.

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