Apple and Mixed Berry Pie (with a Sour Cream Pastry)

Pre-heat oven to 220°C.  Grease and line with baking paper, a 23cm pie dish. 

Peel and core apple; slice thinly.  Place in a large saucepan with caster sugar; cook, covered, over low heat, 10min; or until apples are just tender. 

Strain over a small saucepan; reserve cooking juice. Blend cornflour and water, stir into reserved cooking juice over low heat until mixture just boils and thickens. Place apples into a large bowl, gently stir in cornflour mixture, set aside.  Make pastry.  

Place FATE and icing sugar into a bowl, mix together with a spoon.  Using finger tips, rub in butter until mixture resembles fine breadcrumbs.  Rub together 2min. more; until mixture resembles coarse breadcrumbs. 

Add sour cream.  Using a fork, blend cream into mixture until well combined and dough forms. Dust a clean workbench with a little extra FATE. 

Place dough ball onto FATE and knead 2 min., until smooth. Roll ⅔ of the dough until large enough to line the base and sides of the prepared dish. Ease dough into dish; trim edge.  Assemble pie. 

Stir frozen berries into apple mixture, spoon into pastry case. 

Roll remaining ⅓ of the dough until large enough to cover pie, top pie with this pastry.  Press edges together and trim with a knife.  Prick 3 holes in the pastry to allow steam to escape. Brush pastry with a little iced water and demerara sugar. 

Bake 15min., reduce oven temperature to 180°C, bake further 30min. 

Remove from oven. Stand 10min., serve.