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1. Preheat the oven to 425°. In a heavy 8- to 10-inch skillet, combine the apples, 3 tablespoons of the sugar and the butter, and cook uncovered over moderate heat, stirring frequently, for 5 minutes, or until the apples are tender but not falling apart. Remove the pan from the heat and let the apples cool to room temperature.
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2. Pack the blackberries snugly into the bottom of a round, deep pie dish about 7½ inches in diameter and 2½ inches deep, preferably a dish with a ½ inch-wide rim. Sprinkle the berries with ¼ cup of the sugar, adding up to ¼ cup of additional sugar to taste, and spread the cooled apple slices evenly over the top.
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3. On a lightly floured surface, roll the pastry into a rough circle at least 10 inches in diameter and 1/8 inch thick. From the edge cut two strips about 12 inches long and ½ inch wide.
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4. Moisten the edge of the pie dish with a pastry brush or your finger dipped in cold water and lay the strips of pastry around it, overlapping the ends to secure them and pressing the strips firmly against the edge of the dish. Moisten the tops of the strips, then drape the remaining pastry over the rolling pin and unroll it over the dish.
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5. Press it gently in place. With scissors or a knife, trim the pastry to within ½ inch of the dish and fold the border into a roll around the rim. Press the tines of a fork all around the edges of the pastry to secure it to the dish.
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6. With a small, sharp knife, cut three l-inch-long parallel slits about ½ inch apart in the center of the pie. Brush the top lightly with cold water and sprinkle it evenly with 1 tablespoon of superfine sugar.
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7. Bake in the middle of the oven for 25 minutes, or until the crust is golden brown. Serve the pie at once, directly from its baking dish, or let it cool to room temperature before serving. Blackberry - and - apple pie is traditionally accompanied by custard sauce or heavy cream.
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NOTE:
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Like all English fruit pies, blackberry-and-apple has no pastry bottom and is very moist; it is eaten with a dessert spoon rather than a fork.
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