Damson and Blackberry Pie - Testing

https://www.britishlarder.co.uk/damson-and-bramble-plate-pie/

1 - This makes for quite a tart yet delicious filling. I used frozen blackberries and frozen damsons - honestly, in this area the blackberries are long done by the time the little damsons come into season, so I don't know how they could be made seasonally. But with freezing, they make for a lovely fruit dessert in the winter or in the spring before anything fresh is ready to eat. It is tart enough that it should be matched with an ice cream or with a crème anglaise.

1.1 - I made a crème anglaise and I think the problem isn't the accompaniment but there isn't enough sugar. So there! I'm increasing the sugar from 2 Tbsps to 1/3 cup.

2 - Why was my pie shell so empty? I could easily have doubled it. Even when I went to look at the original, it was the same quantities. Ah, I just noticed, for the damsons it says 150g PREPARED WEIGHT. Woops, I weighed before removing the stones. Even then, though it wouldn't fill up my shallowest pie shell! I made it before so let's see what happens once it's cooked. It made a very odd pie but very good. I feel odd calling it a pie. And the crust kind of melted to sandwich the filling. But it's also very good. I wonder if I doubled the filling, what would it be like? Is it better like this and I just have to work out what to do with the crust?

2  1 recipes sweet pie crust
1/2 cup (60–75g) blackberries
1 cup (150–170g) damsons, after being quartered and stoned (200g whole)
2 Tbsps. (16g) ground almonds
1/3 cup (72g) brown sugar
a pinch of salt
a pinch of ground ginger (or nutmeg, or cinnamon)
1 egg yolk, lightly beaten with 1/2 teaspoon sugar

1. Preheat the oven to 400°F.
2. Cook the damsons and blackberries in a small pot with a Tbsp of water on low for about 20 minutes. Let it cool completely.
3. Remove the damson pits and add the ground almonds, sugar, salt and ground spice. 
4. Roll out the pie dough quite thin, enough to fold over and leave about a 1 to 2" diameter opening on top (dimension?)
5. Line a pie plate with the pie dough. 
6. Pile the fruit mixture on to the lined plate, brush the edge of the pastry with water, then fold over the excess dough, folding the edges where they overlap and giving them time to stick together.
7. Brush the top of the pie with the sweet egg yolk mixture.
8. Bake the pie in the oven for 15 minutes, then reduce the oven temperature to 350°F and bake for another 20–25 minutes or until the pastry is cooked and golden brown. It's recommended to place a cookie sheet underneath to catch drips.
9. Remove from the oven and let the pie rest for 10 minutes before serving. Serve with hot custard, clotted cream, crème fraîche or vanilla ice cream.