Appleberry Pie

Method

• Pre-heat the oven to 220°C
• Start by making the pastry, mix the flour and salt in a large mixing bowl, add sicilian extra virgin olive oil to the mix.
• When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water all over.
• Start mixing and carefully add more water if needed, a little at a time, then bring the mixture together to form a smooth ball of dough that will leave the bowl clean.
• Rest the pastry, wrap in foil and refrigerate for 20-30 minutes.
• Next, peel, core and slice the apples straight into the pie dish and sprinkle the blackberries and sugar in.
• Roll out the pastry to 2.4 cm larger than the pie dish, then cut out a 2.5cm wide strip to fit the edge of the dish.
• Dampen the edge with water, the fit the strip of pastry, pressing it firmly, and dampen that too.
• Press the rest of the pastry over the top to form a lid and trim any excess pastry off. Use the blunt side of the knife and your thumb to press the two edges firmly together.
• Make a steam hole in the centre, if needed make some decorative leaves with the pastry trimmings.
• Brush the pastry with milk and sprinkle with a light dusting of caster sugar.
• Place the pie in the oven and bake for 10 minutes, reduce the heat to 190°C and continue baking for a further 30 minutes.
• Check the temperature of the pie and bake for another 5 minutes if needed.
• Serve hot with a drizzle of pomegranate and fig infused balsamic and a side of ice cream mixed with lemon infused olive oil
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