Summer Fruit Lattice Topped Pie
INGREDIENTS: FOR THE SWEET PASTRY
- 200g plain flour
- 25g caster sugar
- 100g cold butter
- 1 egg yolk
- 1tbs milk for glazing
FOR THE FILLING
- 3 Bramley apples (approx 750g)
- 1 small orange, zest and juice
- 4 plums, stones removed and roughly chopped
- 250g strawberries
- 250g raspberries
- 300g blackberries
- 2tbs demerara sugar
- 1tbs flaked almonds
METHOD:
- Preheat the oven to 170°C fan/190°C conventional/Gas 5.
- Make the pastry by placing the flour, sugar and butter into the food processor and process for a minute until it resembles breadcrumbs. Add the egg yolk and 2tbs cold water and process briefly until the dough starts to clump (just a few seconds). Add a few drops more water if required then tip into a bowl and bring the dough together, pressing into a ball with your hands but do not knead the dough. Wrap in cling film and rest in the fridge for half an hour.
- Meanwhile, make the filling. Peel, core and chop the apples and place in a large saucepan with the juice and zest of the orange. Add the plums and stir well to coat then cook for a couple of minutes with 1tbs water if required until just starting to soften. Stir in 1tbs of the demerara sugar and set aside.
- Roll out the pastry until it’s just a little larger than the top of the Denby Large Round Dish. Using a pastry wheel or knife, cut into thin strips.
- Very gently stir the strawberries, raspberries and blackberries into the apple mixture then tip all the fruit into the dish. It should fill the dish.
- Dampen the edges of the dish with a little milk then weave the strips of pastry into a criss-cross or lattice effect, allowing the ends of the pastry to fall over the edge of the dish. Trim the edges then brush with a little more milk.
- Sprinkle over the almonds and the rest of the demerara and bake for about 30 minutes until the pastry is golden and crispy.
- Serve with fresh cream, yogurt or ice-cream.