Orchard lattice pie
Serves 6. This recipe freezes well.
- 150g margarine
- 275g wholemeal plain flour
- 1 free-range egg, separated (optional if vegan)
- 1 lemon
- ½ level tsp fresh ground cinammon
- 1 level tbsp semolina
- 700g cooking apples
- 225g blackberries
- 125g soft brown sugar
- a little caster sugar for dusting (optional)
- Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in 2oz of the brown sugar then bind to a soft dough with the egg yolk and 3tbsp of water. (Use approximately 1tbsp more water if omitting egg yolk.)
- Knead the mixture, then roll out on a floured surface to an oblong measuring about 10×4 inches. Fold in three, then give it a half turn clockwise. Repeat the rolling and folding process twice. Wrap and chill.
- In a bowl place the grated rind of the lemon, 2tbsp of lemon juice, 2oz of brown sugar, the cinammon and semolina. Stir well.
- Peel, core and chop the apples into large pieces. Stir into the bowl with the blackberries.
- Roll out two thirds of the pastry and use to line a 7½ inch pie plate. Pile the fruit mixture into the dish then decorate with a lattice made from the remaining pastry.
- Stand the dish on a baking sheet. Bake at 400F/200C/Gas 6 for about 15 minutes or until tinged with colour. (Optional – remove from the oven and brush the pastry with beaten free-range egg white and sprinkle with caster sugar.) Bake for a further 25 minutes, covering lightly with foil when well browned.