Louise says: “OK, so this isn’t a pie… but it is reminiscent of the warming, hearty combination of hedgerow blackberries and apples that so often find themselves encased and baked in a shortcrust pastry coat, which is comforting in the autumn/ fall months.
“My mother lives in the middle of an apple orchard where she has an overwhelming supply of Bramley, Cox and Russet apples. The tartness and the texture of these apples is uniquely rewarding and nourishing when ripe.
“All organic, they fall quickly from the trees to the delight of every flying and earthbound sugar-loving insect and animal around. In a rush, we gather them from the ground and from the trees, before she donates them to her neighbour who rewards her with fresh pink apple juice and cider from his village brewery.
“The Somerset village she inhabits is surrounded by living hedgerows, bountiful with juicy blackberries, ready to make this brew.”
You’ll need to start by making an unflavoured kombucha base. This basic recipe for making kombucha can vary depending on the type of tea used and the steep. There is scope for experimentation once you gain confidence. Like anything, learning to brew the exact taste profile you desire takes time.