Place the apples and half of the sugar in to a large bowl, stir and allow to macerate for 30 mins.

Remove the pastry and cut in to 2 pieces (1/3 and 2/3). Wrap the smaller piece and place to the side. With the large piece roll out on a floured work top to about the thickness of a pound coin and big enough to sit inside a greased 23 cm cake tin. The pastry should be over hanging slightly. At this point pre-heat the oven to 180C

Drain the apples and add the rest of the sugar and cinnamon, toss together and with the blackberries layer in to your lined cake tin.

Place to the side and then roll out the remaining pastry to the same thickness and big enough to sit on top of the pie. Brush the edge of the pie base with water and then lay over the lid.

Push the sides together and then trim around the edges. Crimp using your thumb and forefingers. You can use a fork if you are unsure how to crimp. This just seals the pastry base and lid together. Brush with a lightly whisked egg white and sprinkle with a little caster sugar.

Place on to a baking sheet and bake for 45 minutes or until the pie is a nice all-round golden colour. Serve warm with a nice vanilla ice-cream, double or clotted cream.