Autumn Equinox Pie

Ingredients

Wash the blackberries before adding to a pan with 50g of sugar and heating gently until the juices can be poured off
Separate the juice and stir the mixed spice into the blackberry pulp then set each aside
Chop the apples and heat with 50g of sugar and the ground cinnamon until they soften, then set aside and allow to cool
Mix 50g of sugar into the flour and rub in the soya marge until the mixture resembles fine bread crumbs
Divide this mixture into equal parts
Add approximately 25ml water to one half of the flour mix and blend to make a soft but firm dough
To the other portion, add approximately 25ml of the reserved blackberry juice and repeat
Roll out half of each dough and line a greased pie tin, allowing a clear line across the centre between colours
Brush the seam with the soya milk and prick the base with a sharp knife before baking the pastry case for 5 minutes
When cool, carefully spread the blackberry pulp into the plain half of the case and the apples into the coloured half
Roll out the remaining pastry as for the case and top the pie, using a fork to flute the crust
Use off cuts from the lid to decorate the pie lid and pierce the centre
Bake for 20 - 30 minutes or until golden brown; best served hot with soya custard!

Inspired by a blackberry picking trip on the equinox (when day and night are of equal length between seasons) This is a decorative twist on the Blackberry and Apple Lattice and always best prepared with free, wild, hand picked fruit!
See Not-Dairy for info on soya margarine, milk and custard.