This homemade pie is decorative as well as delicious. Using lightly spiced seasonal fruits, this Blackberry and Pear Lattice Crust Pie is low in refined sugar, easy to make and equally good served with custard, cream or ice cream.
This homemade lattice crust pie contains relatively little added sugar simply because it really doesn't call for it. All of the fruit used in this pie (blackberries, pears and an apple), is the sort that can be eaten straight out of the fruit bowl and is therefore sweet enough.
So other than a little icing sugar used in the pastry and a sprinkling of caster (or granulated) sugar over the pastry lattice crust, the vast majority of the sugar in this bake is perhaps what you would describe as being 'natural'.
Lattice crust pies are really effective and happily don't take too long for the strips of pastry to be 'weaved' together. If you've new to creating a lattice crust pie, do check out my Date Tart recipe where I share a video of how to easily create a pastry lattice crust. Of course, though, if you're particularly pressed for time it would still look great if you were to simply lay the vertical strips directly over the horizontal strips.
📖 Recipe
Spiced Blackberry and Pear Lattice Crust Pie
Equipment
- 1 18cm (7in)Loose Bottomed Tart Case
- Rolling Pin
Ingredients
For the Pastry (Pate Sucree)
- 275 g plain flour (10oz)
- 100 g icing sugar (3½oz)
- 100 g butter (3½oz) chilled and cut into cubes
- 2 medium eggs lightly beaten
For the Filling
- 2 pears
- 1 eating apple
- generous handful blackberries
- 1 teaspoon ground cinnamon
- 1 medium egg seperated
- 2 tablespoon ground almonds
- 2 - 3 teaspoon caster sugar
Instructions
Make the pastry
- Place the 275g flour, 100 g icing sugar and 100g butter into a good-sized bowl. Rub the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs.
- Add 2 beaten eggs and mix together to form a dough adding a little cold water or milk to fully bring the mixture together if needed.
- Tip the dough onto a lightly floured work surface and lightly knead the dough. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 15 minutes to chill.
- Remove the pastry from the fridge and divide in half. Re-wrap one of the halves and place back into the fridge. Roll the pastry out and use to line an 18cm (7in) flan case. Place into the fridge to chill for at least 10 - 15 minutes.
- Prepare the lattice crust. Remove the wrapped pastry from the fridge. Unwrap and place onto a lightly floured surface. Roll into an oblong about 3mm thick. Use a sharp knife to cut long strips of pastry roughly 1cm (½in) wide - though the aim is to keep all of the strips the same width.
Prepare the filling
- Pre-heat the oven to 190°C (170℃ fan)/ 375℉ /Gas 5. Meanwhile, Peel, core and dice an apple and two pears into roughly equal size pieces. Place into a bowl. Add1 teaspoon ground cinnamon and mix gently to distribute the spice. Add a handful of blackberries blackberries and mix again.
- Remove the tart case from the fridge. Brush the inside of the pastry case with a little beaten egg white. Sprinkle 2 tablespoons ground almonds liberally over the pastry base then spoon the prepared fruit over the top.
Top with the lattice crust
- Weave the pastry strips to form a lattice crust by laying a pastry strip vertically over the top of the pie, centrally. followed by a second strip horizontally, centrally, so that it forms a cross. Then, lay the third and fourth pastry strips vertically, on either side of the original vertical strip, so that they are parallel. Fold the central vertical strip back a little way from the top and lay the 5th strip horizontally to the top of the pie. Reposition the central vertical strip. Lift the bottom section of the central vertical strip and lay the 6th pastry strip horizontally, then reposition the central vertical strip. Continue gently folding back strips of pastry to 'weave' in new strips of pastry until the pattern is complete. Once you're happy with the positioning of the lattice, apply a little pressure to the strips of pastry to stick them to the pastry case. Use a sharp knife to trim away the excess pastry.
- Brush the lattice with a little beaten egg then sprinkle with a little sugar. Bake for 40 - 45 minutes, until golden brown and the pastry is cooked through. Remove from the oven and set aside on a cooling rack to cool for about 10 minutes before removing from the tin
- Enjoy, served either warm or cold with custard, cream or ice cream.
Notes
- The pastry can be made a day or two before use.
- The lattice crust can be built on a piece of greaseproof paper or baking parchment and then transferred to the tart case.
- Alternatively for ease simply lay the a few strips of pastry horizontally and some more vertically. over the top without weaving together.
- Don't waste any leftover pastry trimming; use it to make a few jam tarts.
- The tart can be kept for up to 3 days covered in the refrigerator.
- Freeze for up to 3 months.
Cat | Curly's Cooking says
Love the flavours and it looks so beautiful.
Jacqueline Bellefontaine says
Thanks Cat, you probably guessed its a recipe of Angelas and as you say looks rather good I have marked it for updating and putting into a proper recipe card.
Kirsty Hijacked By Twins says
Oh my, yes please!!! Huge slice here!!! This looks and sounds like the perfect autumnal bake Angela. Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
Hahaha, with a generous portion of custard too? Thanks Kirsty, and you're welcome it's such a fab linky,
Angela x
Recipes Made Easy says
Another Star Bake. well done Angela. It looks amazing.
Angela - Only Crumbs Remain says
Aw thankyou Jacqui, that's so lovely of you 🙂
Angela x
TurksWhoEat says
The pie looks beautiful (so do the custards!) and I love the blackberry pear combination, great for the Summer to Fall transition.
Angela - Only Crumbs Remain says
Thankyou 🙂
Angela x
Donna Dundas says
I love fruit pies so much, my favourite desserts without a doubt! This is so pretty! #CookBlogShare
Angela - Only Crumbs Remain says
Aw thankyou Donna, fruit pies are always such a winner aren't they - and pretty easy to make too 🙂
Angela x
Eb Gargano says
This looks so pretty and I love the fact it's low in refined sugar. I am generally of the opinion that fruit is sweet enough as it is and there is no need to add any...I don't have a particularly sweet tooth so I often find many bakes and cakes just too sweet...I don't think that would be the case for this one! Sorry to hear about your custard tarts. Fingers crossed the next batch will be much better! Eb x
Angela - Only Crumbs Remain says
Thankyou Eb 🙂 I must admit I do have a sweet tooth (though I think that's pretty evident), but I completely agree that fruit is sweet enough with their natural sugars and extra sugar isn't needed (unless we're talking of a bramley apple perhaps!). I shall definitely have to try the Portuguese tarts again at some point - Mum Dad & I absolitelely love our weekly custards! (sadly Mr E isn't of the same opinion -though that's all the more for us! ;-))
Angela x
Deepika|TheLoveOfCakes says
I love the idea of combining all these fruits and using there natural sugars for the filling! Lovely lattice Angie! I wish I could do it so neatly!!
Angela - Only Crumbs Remain says
Aw thankyou Deepika 🙂
Angela x
Jenny-Apply to Face blog says
OMG Angela,I am literally salivating at your pics.This pie looks incredibly delish. Covered in double cream I would be a gonna!Love your baking!xx
Angela - Only Crumbs Remain says
Haha bless you 😀 Wish FoodGawker liked the pics as much as you do Jenny - they've declined this one! (Though tbh I was loosing day light when I tried photoing the pie which really didn't help matters!) I'll let you have the double cream, and I'll have the custard - half a pie each - sorted 😉
Angela x
Jenny says
this looks so impressive and so, so pretty. I love the flavours you have used here Angela , and your pastry looks so buttery, crisp and sweet. Great instructions on how to achieve the lattice look.
You are a very talented baker
thank you for linking to #GBBOBloggers2017 xx
Angela - Only Crumbs Remain says
Aw thankyou Jenny, but I must say I don't feel particularly talented at all! Just regular homemade stuff.
Glad the lattice crust instructions made sense Jenny, I read them out to hubby with the hope that they'd make sense to him as a non-baker! I ought to really try to capture it in a quick video!
Angela x
helen says
I love the halloween touch on your custard tarts, but it's a shame they didn't taste quite right :/
Your lattice pie looks amazing, and so neat! I'm really not great at making pies but I think I might try this with mincemeat in, as the lattice really gives it the wow factor!
Angela - Only Crumbs Remain says
Thankyou Helen - that was a bit of a happy accident. They actually tasted quite nice & creamy but the texture of the custard just didn't seem right. Not to worry - I'm lovin your method of using a can of ready made custard tbh 😀
Ooh I love the sound of using mincemeat in the pie - I can imagine it looking amazing with some pastry cutouts too,
Angela x
Rebecca Beesley says
I'm always so impressed by a pie 'lattice' but have never been brave enough to attempt it. I love your instructions though - might need to have a go at some point. Your pie certainly has the WOW factor and is perfect for this time of year. #gbbobloggers2017 xxx
Angela - Only Crumbs Remain says
Thankyou so much Rebecca 🙂 You definitely need to give it a try, it's actually a lot easier to do than you think.
Angela xx