A perfect winter pud, making the most of the end of the seasons blackberries and apples
6 coxs apples, roughly chopped into 3cm chunks
large handful of blackberrys
Juice of 1 lemon
6 tablespoons brandy
3 tablespoons soft brown sugar
Half teaspoon ground ginger
Half teaspoon ground cinnamon
Egg cup of milk (for pastry)
small knob of butter
1 pack ready made sweet shortcrust pastry
1. Peel and chop the apples, add to the pie dish and coat in the lemon juice.
2. Add the sugar. brandy, ginger and cinnamon and give the apples a good toss to ensure they’re all coated in the mixture.
3. Sprinkle over the blackberry and then tear small pieces of the butter and spread evenly across the apples and blackberry
4. Roll out the pastry and place over the pie dish. Save some pastry back to cut out leaf shapes, and with a fork, press down around the edge of the pie dish to finish the pastry.
5. Brush the pasty with milk and place the pastry leaves on top. Finish with a final coat of milk and pop into a preheated oven on gas mark 5 for 20 minutes.
6. Check that the pie is nicely browned on top and then reduce the heat to gas mark 3 for a further 20 minutes.
7. Remove the pie and either serve hot with lashings of custard, or leave to cool and serve cold with a drizzle of double cream.