Monday, 29 July 2013

Blackberry, rhubarb and apple lattice pie

Sweet and crumbly shortcrust pastry filled with delicious apples, blackberries and rhubarb.  It is so easy to make and can be also made with shop-bought pastry, but I really advise you make your own.  You can use any fruit you like, but if using berries or other soft fruit, don't cook it beforehand.


For the pastry:
  • 175g plain flour 
  • 75g chilled butter 
  • 2-3 tbsp cold water
For the lattice topping:

  • 58g plain flour
  • 75g chilled butter
  • 1 tbsp cold water

For the filling:
  • 6 cooking apples (Cox or Bramley)
  • 100g blackberries
  • 3 pieces of rhubarb
  • 2 tbsp ground almonds
  • 1tbsp corn flour
  • 1tsp cinnamon
  • 1tsp ground ginger
  • 2-3 tbsp caster sugar
  • 1 lightly beaten egg
  • 1 tbsp demerara sugar
To make the fruit filling peel and dice the apples, place in a pot with cinnamon, ginger and sugar.

Add about 5 tbsp of boiling water and begin to cook, when slightly softened (remember the fruit will continue to cook in the oven so you don't want it to be too soft) add the rhubarb and blackberries, cook for couple of minutes, then take of the heat and leave to cool slightly.

Place the fruit in a fridge and leave to cool completely.  It is important that the filling is cold, as hot fruit will melt the pastry and make is soggy before it is baked. 

To make the pastry rub the cold butter into the flour, with your fingertips, then add cold water and mix to form a soft dough.

Roll out the pastry and place in a greased 20cm flan tin.  Place in the fridge for 30 minutes.

To make the pastry for the lattice topping, follow the steps of making pastry, using all 'lattice' ingredients, wrap in foil and place in the fridge.

Pre- heat the oven to 200C.  Place a piece of baking parchment on top of the pastry case and fill with ceramic baking beans.  Place the tart in hot oven and bake for 10 minutes.  

Remove baking beans and baking paper and continue baking for further 5-10 minutes, bottom of the pastry should feel slightly dry to the touch.

Weigh out 600g (you should fill your pie crust right to the top) of fruit filling you prepared and mix the corn flour and ground almonds.  Place in the pastry case.

Roll out the lattice pastry and cut into strips.  Form a lattice on top of the pie and brush with a lightly beaten egg.   Sprinkle demerara sugar and bake in a pre-heated oven at 200C for about 20 minutes, until pastry is golden brown.


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