Darina’s favourite apple and blackberry pie

Break-all-the-Rules Pastry:

225g (8oz) butter, softened

40g (1 1/2oz) caster sugar, plus extra for sprinkling

2 organic, free-range eggs

350g (12oz) plain flour, plus extra for dusting

1 organic, free-range egg, beaten with a dash of milk

For the filling:

600g (1lb 5oz) Bramley cooking apples, peeled and cut into large dice

110g (4oz) wild blackberries

150g (5oz) granulated sugar

To serve:

softly whipped cream

dark soft brown sugar

1 x 18cm x 30.5cm x 2.5cm (7 x 11 x 1 inch) deep square tin or 1 x 22.5cm (8 3/4 inch) round tin