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1
For the pastry dough, combine the dry ingredients in the bowl of a food processor fitted with the metal blade.
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2
Pulse several times to mix.
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3
Add the butter and pulse 4 or 5 times, or until the butter is in pea-sized pieces.
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4
Add the cream and pulse 2 or 3 times, but do not allow the dough to form a ball.
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5
Invert the dough to a floured work surface and carefully remove the blade.
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6
Gently squeeze and press the dough together and form it into an oval.
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7
Chill the dough in plastic wrap while preparing the filling.
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8
For the filling, in a large bowl toss the apple slices with the lemon juice.
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9
Cover with plastic wrap and refrigerate while preparing the rest of the filling.
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10
Put half the blackberries and the apple peels and cores in a large saucepan.
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11
Stir to combine and add the water.
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12
Cook over medium heat until the mixture becomes very juicy and liquid.
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13
Continue cooking until the juices are slightly reduced.
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14
Strain the mixture to eliminate the peels and seeds and measure it.
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15
You should have about 2/3 cup liquid.
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16
If you have too much, boil down the mixture.
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17
Stir the sugar into the strained juices and set aside.
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18
Set a rack in the middle level of the oven and preheat to 375 degrees.
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19
Make a layer of about a third of the apple slices in the gratin dish and sprinkle about half of the blackberries over them.
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20
Repeat with another third of the apples and the remaining blackberries.
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21
Top with a layer of the remaining apples.
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22
Pour the cooked, sweetened blackberry juice evenly over the fruit.
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23
Remove the dough from the refrigerator and place it on a floured work surface.
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24
Flour the dough and press it with the rolling pin in gentle parallel strokes to soften it slightly.
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25
Roll the dough to the size of the dish you are using.
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26
Slide a cookie sheet or a 12-inch tart pan bottom under the dough and transfer it to the dish, sliding it onto the filling.
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27
Brush the egg wash on the dough and sprinkle it with sugar.
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28
Cut several 2-inch vent holes in the top crust with the point of a knife.
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29
Bake the pie until the pastry is baked through and the apples are tender, about 40 minutes.
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30
Push the point of a knife through one of the vent holes to see if the apples have softened.
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31
When they are fully cooked they should offer no resistance to the knife.
