Scrunched Apple And Blackberry Pie

FOR THE FILLING
1 oz Unsalted butter
4 lg Apples; such as Egremont
-Russet or Cox’s Orange
-Pippin, peeled, cored and
-cut into wedges
1 Lemon
2 oz Caster sugar
Good pinch ground cinnamon
8 oz Large blackberries
4 tb Calvados
Pouring custard; to serve

Preheat the oven to 220C/450F/Gas 7. Brush the pastry sheets with the
melted butter and roughly scrunch each one up to about 19cm/4 1/2in in
diameter. Place on a non-stick baking sheet and dust liberally with icing
sugar. Bake for 8-10 minutes or until crisp and golden brown. Heat a wok or
large frying pan. Add the butter and once it stops sizzling toss in the
apples and add a squeeze of lemon. Cook over a high heat for 2-3 minutes,
tossing occasionally until lightly golden. Sprinkle over the sugar and
cinnamon and continue to cook until the apples are just tender and
caramelised. Add the blackberries and toss until just warmed through.Heat
the Calvados in a small pan and pour over the fruit. Carefully ignite and
flambee until the flames have died down. Transfer the apple mixture into a
buttered pie dish or divide between large dessert bowls, using a slotted
spoon. Allow the juices left in the pan to bubble right down to make a
syrup and drizzle over the fruit. Arrange the scrunched filo on top and
dust with icing sugar. Serve at once with the custard.