|Fotografia: David Loftus|
Nutritional Information - Amount per serving:
- Calories 668kcal
- Carbs 79.0g
- Sugar 35.5g
- Fat 33.9g
- Saturates 20.2g
- Protein 9.6g
1 old-fashioned sweet shortcrust pastry recipe
50 g butter, plus extra for greasing
100 g golden caster sugar, plus extra for sprinkling
2 large Bramley apples, cored, peeled and each cut into 16 wedges
4 Cox apples, cored, peeled and each cut into 8 wedges
1 heaped tablespoon chopped stem ginger in syrup
150 g blackberries
1 large free-range egg, beaten
½ teaspoon ground cinnamon
Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife.
Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard".