Method

Prepare dough as for bakestone cake, but a little less fat and sugar may be used.
Roll out to the size of a large dinner plate.
Cover one half of this with fruit (sliced apple, blackberries or gooseberries, as available) and fold the other half over the fruit.
Press the edges of both halves together and seal.
Bake the pie on a moderately hot bakestone until golden brown on both sides.
Split open, remove top layer of pastry, add sugar to the fruit whilst hot and re-cover with the baked pastry.

This cake was prepared specially on the farms during harvest time.
Creunant, Glamorgan.