50gms crab apples cores removed and quartered or chopped. Peeling not essential (although not as good, cooker will do if crabs are unavailable)
Work the butter into the flour until it resembles breadcrumbs (this may be done in a food processor). Add the egg and just enough water (added a spoonful at a time) to make a workable dough. Wrap in cling film and leave to rest for half an hour. After which remove and cut off one third.
Grease a 9 inch tin with the butter. Roll out the two thirds portion roughly round, and line the tin with it, trimming off any excess. Make layers of the fruit and the sugar in the pie. Roll out the remaining third of pastry into a round shape that is larger than the pie tin. Beat the remaining egg and with a pastry brush paint the egg mixture on the rim of the pie. Cover the pie with the rolled circle and press all around the edge with a fork to seal. Make a small hole in the centre of the pie to allow steam to escape. Brush the top of the pie with the egg, ensuring that the hole is not blocked. Sprinkle with sugar lightly evenly.
Place in the oven for 25 minutes or until the top is golden brown.
Serve with cream or custard.
Instead of including the whole apples with the blackberries, extract the juice either by heating and straining through a sieve, or by using a juice extractor. Allow liquid to cool, and include in the pie (pour over the blackberries). This serves to intensify the flavour of the blackberries.