Fruit Lattice Pie is such an easy pie to prepare but always look impressive. Served as a dessert with ice cream or custard throughout the year for happy children and adults. The impressive look is from the lattice work which is in fact very simple to achieve. I have explained how to do in the instructions without getting all messy and covered in the filling.
I normally make Fruit Lattice Pie a day in advance, keep it in the fridge and either reheat it or serve it cold. It’s gorgeous hot or cold. However, you can make the filling up to 3 months in advance, seal it in an airtight container or freezer bag and pop it int the freezer. Just get it out the day before and defrost in the fridge overnight. One of the things I love about this dish is that when you take a slice, it doesn’t run everywhere. There is enough moisture to make sure it’s not dry but not too much to make it runny.
The fruit combination I use is a favourite but apple and blackberries, apple and rhubarb and peach on its own are all superb flavours. I normally just look in the fridge and go from there.
Fruit Lattice Pie
Equipment
- 250g baking beans
Ingredients
- 150 g raspberries
- 150 g cranberries
- 200 g apples bramley/peel/sliced
- 100 g granulated sugar golden
- 1 large egg free range
- 1 pod vanilla 1 tsp vanilla extract
- 500 g sweet dessert pastry pre made
Instructions
- Divide the pastry block into 2/3rd-1/3rd. Lightly flour a work surface and add the larger portion.500 g sweet dessert pastry
- Lightly flour a rolling pin and roll the pastry into a circle with a diameter of 23cm. (The size of the pie dish I use.)
- Carefully add the pastry to the pan and gently press into the sides leaving no bubbles. Pop into the fridge to chill for about 20 – 25 minutes.
- Roll the remaining 1/3rd of pastry out to 4-5 mm in depth and then cut into strips about 10 -15 mm in thickness. Line a baking tray/sheet with greaseproof paper and lay the strips on and also pop in the fridge for 20 minutes.
- Preheat your oven to 200C/400F/Gas Mark 6.
- When the pastry has chilled and the oven has heated up, remove the pie dish from the fridge and add baking beans (see note) and pop in the oven for 10 minutes then remove from the oven. Remove the paper and beans from the pie dish.
- Crack the egg into a bowl along with a tablespoon of water and lightly beat. Brush the egg wash the hot pie base and place back into the oven for a further 5 minutes.1 large egg
- Add the raspberries, cranberries and apples to a bowl with the sugar and vanilla pod seeds and gently stir. You want to mix but not mush the fruit.150 g raspberries, 150 g cranberries, 200 g apples, 100 g granulated sugar, 1 pod vanilla
- Spoon the fruit mixture into the pie dish drain any juices as you go. Any juice will give the pie a soggy bottom.
- Remove the pastry strips from the fridge and make them into a lattice. The easiest method I have found is to lay a piece of very lightly dusted greaseproof on the work surface and lay the lattice on it not on top of the pie. That way you alternate the crisscross strips without getting the pie filling everywhere.
- Then slide your hand under the greaseproof to lift it to the pie and start at one side gently roll the lattice onto the pie and then carefully remove the greaseproof paper.
- Lightly brush the pastry lattice with egg wash and sprinkle more sugar over the top for a little crunch effect.
- Place back into the oven and bake for 30 minutes or until the pastry is golden and the filling is bubbling away.
- Remove and leave to stand for a few minutes before serving.
