You know a recipe has become part of your repertoire when you look for an excuse to make it again, and feel comfortable fiddling around with it. So this note is by way of an ingredient update to the pie-posting a couple of days ago.
I added 250g, about 2 cupfuls, of blackberries and instead of finely slicing the peeled apples, just roughly chopped them instead and mixed both fruits together in a bowl, along with double the amount of cinnamon sugar before transferring them to the prepared cake tin and pouring the batter on top and proceeding exactly as before.
The results — with apologies for my photography — are here for you to see. I only wish I could convey the taste at the same time!
