Deep Apple Sour-Cream Pie - Ainsley Harriott

Ingredients

• 175 g (6 oz) sweet shortcrust pastry
• 75 g (3 oz) plain flour, plus 1 tablespoon and extra for dusting
• 4 Granny Smith apples
• juice of 1 lemon
• 100 g (4 oz) ready-to-eat prunes, stoned and halved
• 2 pieces stem ginger preserved in syrup, drained and finely chopped
• 100 g (4 oz) caster sugar
• 1 egg
• 120 ml (4 fl oz) double cream
• 1 teaspoon ground cinnamon
• 50 g (2 oz) light muscovado sugar
• 50 g (2 oz) unsalted butter, diced and chilled
• pouring custard (see recipe)
• cream