½ teaspoon ground cinnamon
Method
First, make your pastry dough,
wrap it in cling film and rest it in the fridge for at least half an
hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and
sugar into a saucepan and, when the butter has melted, add the apples,
stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15
minutes with a lid on, then add the blackberries, stir and cook for 5
more minutes with the lid off.
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.
