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 Strawberries, stir and cook for 5 more minutes with the lid off.
Butter 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
put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices.
lay pastry over the top of the pie. Trim the edges as before and crimp them together with your fingers.
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.
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