For the pastry
Place the flour, sugar and lemon zest into a bowl. Ensure butter is cold & rub in until the mixture begins to look like breadcrumbs.
Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.
Put a third of the pastry to one side, for the lid.
Roll out the remaining pastry on a lightly floured surface and ensure it is approx 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.
Press the pastry firmly down into the dish and up the sides, ensuring there are no air bubbles. Leave in the fridge to chill for a few minutes. .
Preheat the oven to 200C
For the filling:
Mix the sugar, cinnamon and corn flour in a large bowl. Stir in the apples and mixed berries.
Place the apple and mixed berry filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.
Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry. Make a few small holes in the centre of the pie with the tip of a knife and glaze the top with beaten egg.
Using the leftover pastry trimmings, lightly knead and re-roll. Cut into leaf shapes and place around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the oven for 45–55 minutes or golden-brown all over and the apples are tender.
Pour Avonmore Fresh Dessert Cream over the Berry & Apple Pie and enjoy.
This recipe is courtesy of Avonmore Fresh Dessert Cream.