Black Berry and Apple Pie (recipe Nigella Lawson)

Ingredients:

for the filling:

1 1/2 lbs Golden Delicious apple

1/4 C unsalted butter

7 T sugar

1 T rosewater

1/2 t ground cinnamon

3T cornstarch

12 oz blackberries

for glaze/topping:

1-2 T milk

1-2 T sugar

Make pastry and form into two disc, one slightly smaller than the other. Cover with plastic wrap and res the pastry in the refrigerator.

Preheat the over to 375 degree F, remembering to put a baking sheet in at the same time. Peel, core, and slice the apples. In a saucepan, melt the butter and add the sugar, rosewater, and cinnamon, then cook the apples in the pan for about 3 minutes; remove them to a dish with a spatula. Pour the caramelly juices into a measuring cup and whisk in the cornstarch to form a paste.

Line the bottom and sides of the pie dish with the bigger disc of pastry, and put the apples and blackberries into the pie. Pour over the cornstarch-butter mixture, stirring gingerly to cover all of the fruit without tearing the pastry. Rollout the smaller disc of pastry, dampen the edges of the pie with water, and put the pie lid on top. Crimp the edges, either be hand or using a fork and seal. Decorate the top with any scraps.

Glaze with milk and cook for 30 minutes, by which time the still slightly knobbly top should be golden. Sprinkle with sugar when it come out of the over, and leave for about 15 minutes before cutting into it.