Instructions

Simmer the apples with the lemon juice and water until soft (10- 15 mins) over a low heat in a heavy pan.
Add the sugar, vanilla, blackberry powder, ginger and blackberries to the cooked apples.
Cook for 2 minutes then remove from the heat and add the butter. Leave to cool.

Roll out half the pastry and line a 7-inch/13-centimeter pie dish.
Put the cooled, cooked apple and blackberry mixture into the pastry-lined pie dish.
Roll out the remaining pastry to make a top for the pie. Make a lattice topping if you prefer
Dampen the edges of the pastry in the dish with a little cold water, cover with the top, and press the edges firmly together.
Brush the top of the pie with milk and bake in a pre-heated oven at 400ºF for 20 to 25 minutes.