For the Pastry:

To make the sweet pastry, sift the flour with the salt. In a bowl or on a cold work surface, quickly rub in the butter until the mixture resembles crumbs.

Stir the caster or icing sugar into the flour mixture, then add the egg yolk and egg.

For the Filling:

Preheat the oven to 220oC/gas 7.

Peel the apples and remove the cores. Cut each apple in half and then into wedges, about 8 wedges per half.

Place the apples in a heavy-based pan and sprinkle over the sugar.

Split the vanilla pods down the centre and scrape out as much of the paste as possible.

Add the vanilla paste, brandy and butter to the apples.

Toss the whole lot together and seal with a tight-fitting lid.

Cook for 10 minutes on a high heat, shuffling the pan over the heat so the contents move around.

Remove from the heat and add the blackberries.

Toss well but do not squash.

Pour the mix into the ovenproof dish.

Break the egg and whisk well.

With a pastry brush, paint the edge of the cooking dish with the egg and top with the rolled-out pastry

Prick the top of the pastry in a few places to let th4e steam escape.

Brush the top of the pastry with the remaining egg and sprinkle with the sugar.

Place in the oven and cook for 40 minutes until the top is golden and juice starts to bubble over the sides.

Serve with lashings of cream.

Work everything together and refrigerate for 30-60 minutes. When ready to use, take the pastry from the fridge and roll out to fit the ovenproof dish.

Absolutely yummy, everyone love's it.