300 g/10 ½ oz/2 cups plain (all purpose)
2 tbsp light brown sugar
150 g/ 5 ½ oz/ 2/3 cup vegan butter
1 large bramble Apple, peeled and chopped
100 g/3 ½ oz/1/2 cup castor (superfine) sugar
1 tsp ground cinnamon
1 tsp cornflour (cornstarch) slaked with
1 tbsp cold water
1.Mix the flour and sugar together, then rub in the butter until it resembles breadcrumbs. Add just enough cold water to make it palatable dough, then wrap in clingfilm and chill for 30 minutes.
2.Preheat the oven to 190°C (170°C fan) 375°/ gas 5.
3. Put the berries in saucepan with the apple, castor sugar and cinnamon. Add splash of water, then cover and cook for 10 minutes, stirring occasionally. Add the slaked cornflour, then stir over a medium heat until the mixture bubbles and thicken. Leave to cool.
4. Set a third of the pastry aside then roll out the rest on a lightly floured surface. Use it to line a 23 cm (9 in) pie dish spoon in the filling.
5. Roll out the reserved pastry. Use a small square cutter to remove a grid of of holes to make a lattice pattern, then transfer it to the top of the pie and seal with a dab of water trim the excess pastry.
6. Bake the 30 minutes or until the pastry is cooked underneath. And serve with ice cream, custard or cream your choice.