Blackberry and apple pie

To make the pastry, add the flour, sugar, lemon zest and butter to a mixing bowl. Rub the butter into the flour with your fingertips, or an electric mixer, until it resembles fine crumbs. Add the egg yolks and mix with a round-bladed knife, then squeeze together with your fingertips to make a soft dough. Chill for 30 minutes.

Mix the apple slices with the lemon juice, then add the blackberries, sugar and cornflour and toss together.

Lightly knead the pastry, then roll out on a lightly floured surface until a rough shaped circle about 33cm (13in) in diameter. Lift over a rolling pin onto a large baking sheet. Pile the fruit mix high in the centre, then fold the pastry up and over the filling, leaving the centre uncovered and pleating the pastry slightly to make a large round pie.

Preheat the oven to 190°C/Gas Mark 5. Brush the top edges of the pastry with beaten egg or milk, then sprinkle with a little caster sugar. Bake in the oven for 25-30 minutes until the pastry is golden and the fruit is tender. Serve warm, cut into wedges, with scoops of vanilla ice cream.