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1
For the crust: Put the sugar, flour and salt in the bowl of the food processor. Cut the butter into 1/4-inch pieces. Add to the bowl. Process with short quick pluses until the butter is the size of small pebbles, about 20 pulses. Watch carefully so you don't over process. Stop the machine and sprinkle the water over the dough. Process with longer on-off pluses until the dough just begins to come together. Remove the dough from the machine and gather it together and press into a 5-inch by 1/2- to 3/4- inch thick circle. If the dough is soft, refrigerate for 30 minutes before rolling.
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2
Move a rack to the middle of the oven and preheat the oven to 400u00b0.
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3
Roll the dough into a 12-inch circle. Transfer to a large cookie sheet. Refrigerate it while you make the filling. The crust can be made a day or two in advance, wrapped well and kept refrigerated.
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4
For the filling: Peel and core the apples. Cut into 1/2-inch pieces. In a bowl, gently mix the apples, blackberries, lemon juice, sugar, flour and salt.
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5
To finish: Place filling on top of the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit, pleating where the dough doubles over. Press together any cracks of dough to prevent leaking during baking.
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6
Brush the crust edge with the beaten egg. Sprinkle the 1 teaspoon sugar on top of the crust edge.
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7
Bake until golden brown, about 45 minutes. Cool slightly and serve warm or at room temperature.
