You will need a nice deep pie dish (26cm) and a pastry brush I have made this pie with two types of pastry – shortcrust for the base and puff for the latticed top. It works just as well with all shortcrust. The trick to making good pastry is to keep everything as cold as … Continue reading "Apple and Rhubarb Lattice Pie"

You will need a nice deep pie dish (26cm) and a pastry brush

I have made this pie with two types of pastry – shortcrust for the base and puff for the latticed top. It works just as well with all shortcrust. The trick to making good pastry is to keep everything as cold as you can and to rest it in the fridge prior to cooking. I used butter in the shortcrust, but another shortening (lard for instance) is fine. Or buy ready-made. I have to admit to buying the flaky pastry ready rolled from the supermarket – it saves a lot of time, but if you are making your own, the same applies in terms of keeping the pastry cool. Substitute raspberries for the rhubarb if you must.

1. If you are making shortcrust pastry, cube cold butter into 1cm cubes and place in a large mixing bowl. Sift the flour onto the butter and, with nice cold hands, quickly rub the butter into the flour until you have a fine crumble topping. Spoon in the icy cold water, a little at a time, and combine into a ball without kneading more than necessary – over-handling makes pastry tough. Cover and rest in the fridge for at least 30 minutes.
2. Meanwhile pre-cook the filling – I braise the rhubarb in the oven in a covered dish with some sugar (1 tbsp) and a tbsp of water for 15-20 minutes (150˚C), this method keeps its shape. Cook the chopped apples (sprinkle with a bit of lemon to stop them browning) in a pan with 50g or so of the sugar for 10-15 minutes until that are soft, but not a complete mush. Leave to cool. I prefer less sugar in this pie, but add to taste. If you have substituted raspberries, do not cook them prior to baking in the pie.
3. Roll out the pastry on a cold, floured surface – approx 2mm in thickness. Lift carefully and drape over the pie dish, pressing it gently into place. Spoon in the cooled fruit, mixing a little, but not mashing together. Trim off the excess pastry and brush around the edge with a little milk (you will be ‘gluing’ the lattice top to the pastry base).
4. Cut the pastry for the lattice top into equal strips (approx 1cm by the width of the pack or the pie). Layer alternate strips over the top of the pie to make a lattice, weaving them over and under. Brush pastry with milk, then sprinkle with sugar and bake in the oven for approx 30mins until the lattice top is a light golden brown. Serve with cream or ice-cream (or both!).