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1
You will need a 10 inch pie plate
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2
Pre-heat oven to 200 C/400 F/gas mark 6
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3
Beat Large eggs, lemon juice and water together.
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4
Refrigeratein fridge till needed.
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5
Sieve flour, salt and icing sugar into a mixing bowl.
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6
Add in butter and rub in with fingertips till mix forms a fine crumb.
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7
Add in all liquid all at once and stir with a knife till mix starts to bind.
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8
Finish with your hand.
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9
Knead gently on a lightly floured surface.
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10
Cover pastry and use to line base of pie plate.
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11
Sprinkle with the semolina, this will mop up the excess juices from the fruit to make a sauce that will prevent the pastry from becoming soggy.
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12
Fill with alternate layers of apple and blackberries, sprinkling sugar and minced mint between the layers.
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13
You will have lots of fruit, but use it all and mound it up in the centre of the plate because the apples will fall during cooking.
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14
We are aiming at a very full and generous looking pie.
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15
Roll out the remaining pastry, lift carefully using the rolling pin and gently ease it over the fruit, taking care not to stretch the pastry.
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16
Moisten the edges and press down the pastry onto the bottom layer round the edge of the plate.
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17
Trim away any excess.
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18
Knock the edges together and either decoratively healthy pinch or possibly flute the edge.
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19
Snip the top of the pie in several places to allow the steam to escape.
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20
Bake for 25 min to crisp the pastry and then lower the temperature to 190 C/375 F/gas mark 5 to finish baking till the pastry is cooked through and the fruit is cooked, about anothe 40 - 50 min (you will need to test it with a skewer).
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21
After the first 1/2 hour you can gently rest a peice of folded parchment paper on the top of the pie to prevent it becoming too brown.
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22
As soon as you take it from the oven sprinkle with caster sugar so which it sticks to the warm pastry.
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23
Allow to cold a little and then serve with a dollop of creme fraiche into that you have stirred some mint minced with a sprinkle of sugar.
