(about 6tbsp but this is approx as could be more or bit less so add 1 tbsp at a time)
FOR THE FILLING
8 eating apples, peeled and sliced
250g strawberries, hulled and left whole
2 tsp cinnamon
50ml elderflower cordial
Instructions
Place all the pastry ingredients into a large bowl and rub together until all the butter is rubbed in and the mixture resemble fine breadcrumbs.
Make a well in the middle and add the elderflower cordial – its hard to give an exact amount but better to add a little at a time – and using a knife, cut through the mixture until a dough starts to form and the mixture leaves the side.
Then using your fingers bring the mixture together to form a ball.
Wrap the dough in cling film – dusting the cling film in flour first – and refrigerate for at least 30 minutes (I leave mine for longer , sometimes even over night)
Meanwhile prep your filling by:
Place the apples, eldeflower cordial and cinnamon in a pan and place on a low heat with the lid on and simmer away gently for about 10 minutes.
Then remove from the heat and stir through the strawberries
Pre-heat oven to 180C / 160C (fan) and grease well a pie dish
Then remove your now chilled pastry, and add to a flour dusted work surface
Cut the dough in half and roll out into a circle large enough to sit in your tin and about ½ cm thickness.
Repeat for the lid
Place one half on the bottom of your pie dish and raise the sides up as far as they will go without breaking the pastry. Bear in mind that if a little tear does occur, the pastry is quite forgiving and can be repaired with pastry patches!
Add your filling - but do not add all of the syrupy sauce else your pastry may go soggy! Just a tbsp or two should do. Or none if you prefer no sauce.
Then top with your other piece of pastry to make your lid, and crimp the edges to the bottom pastry so that no edges are gaping. Then brush with milk and make a hole in the centre to allow the steam to escape.
I added some decoration made from leftover pastry - a GBBO and an apple and two strawberries - brush these with a little milk too
Scatter a handful of caster (or brown if you have it) sugar over the pie and place in the oven and cook for about 35 minutes BUT do check to ensure the pastry is not browning too quicky. If it is, cover with foil and continue cooking.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/09/strawberry-apple-elderflower-pie-gbbo-week4.html