Spiced Blackberry and Pear Lattice Crust Pie
This homemade pie is decorative as well as delicious. Using lightly spiced seasonal fruits, this Blackberry & Pear Lattice Crust Pie is low in refined sugar, easy to make and equally good served with custard,
cream or ice cream.
Servings: 6
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
Cook's Tips
- 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.