Method
By causing the pastry: sift the flour and salt right into a large mixing bowl, holding the sieve up up to possible to own flour an airing. Then cut body fat into small cubes and increase the flour.
Now, making use of your fingertips, gently and lightly rub the bits of fat in to the flour – lifting both hands at any height while you do that (again to include air) and being as quick as you possibly can.
Once the mixture looks uniformly crumbly, begin to sprinkle roughly two tablespoons of cold water throughout. Make use of a round-bladed knife to begin the blending, cutting and getting the mix together. Carefully increase the water as needed, just a little at any given time, then finally bring the mix along with your hands to create a smooth ball of dough which will leave the bowl clean (should there be any bits that will not follow it, you'll need a place more water).
Now rest the pastry, covered with foil or polythene, within the refrigerator for 25-half an hour when you peel, core and slice the apples into the cake dish. Then sprinkle within the brambles or blackberries and also the sugar. Now unveil the pastry to around one in (2.5 cm) bigger compared to cake dish, then eliminate single in (2.5 cm) strip to suit the advantage from the dish. Dampen the advantage with water, then fit around the strip of pastry, pressing it firmly, and dampen this too.
Then press all of those other pastry over that to create a lid and, utilizing a sharp knife, trim any excess pastry off. Make use of the blunt side from the knife as well as your thumb to press the 2 edges firmly together and knock the perimeters over-all to provide a layered effect. Then flute the perimeters with your thumb to get that promotion and also the broad blade from the knife to draw the perimeters from the pastry.
Create a steam hole within the center and, for those who have time, have decorative leaves using the pastry trimmings.
Now brush the pastry with milk and sprinkle on the light dusting of caster sugar. Put the cake on the baking sheet on the high shelf and bake for ten minutes, then lessen the heat to gas mark 5, 375°F (190°C), and continue baking for any further half an hour. Then, utilizing a skewer, remove a bit of apple in the center to check whether it's cooked: whether it still feels very firm, provide another a few minutes.
Serve hot with chilled flowing cream to mingle using the juices.