Dom’s Random Recipe Challenge at Bellau Kitchen this month is to cook something using a recipe taken randomly from a book selected at random from a friend’s collection of cookbooks. So I asked my friend Pat, an enthusiastic baker and colleague at work, to bring me a book chosen at random from her cookbooks and she brought me the one that was stuffed into the magazine rack next to the sofa !!
It was “The New Classic 1000 Recipes” by Wendy Hobson. I flipped the pages and of course on each page there is more than one recipe. On the page I opened I could have chosen from Queen of Puddings, Baked Rice Pudding, Toffee Fruit Cobbler or 2-Layer Lemon Bake, all of which sounded yummy. But I chose the Austrian Lattice Pie because I had never made one before.
As I was putting the lattice on top I remembered how neat and tidy Dom made his when he did a lattice pie some time last year. I couldn’t quite figure out how to do it so I went for the easy option – even though it definitely wouldn’t have got me any Brownie points with the Bake-Off judges !! At least it didn’t have a soggy bottom !!
It also reminded me of something I saw on a TV cookery programme and realised that what I was making was almost a Linzer tart. Having checked afterwards I find that Linzer tarts tend to be made using ground almonds in the pastry and raspberry jam.
Ingredients
225g (8 oz) shortcrust pastry
350g raspberries
75g caster sugar
15g butter
1tsp ground cinnamon
50g ground almonds
1 egg white, lightly beaten
Method
Preheat the oven to 190°C / 170°fan / gas mk 5. Grease an 18cm flan tin or pie dish.
Put the fruit, two thirds of the sugar, the butter and cinnamon into a saucepan. Heat gently for 5 mins or until the fruit is soft.
Roll out your pastry and line your pie dish or flan ring with about two thirds of it. Sprinkle the ground almonds on top and spread the fruit on top of that. (Because my raspberries were frozen there was a lot of liquid in the pan so I scooped out the fruit and left some of the liquid, which I used later as a sauce.)
Cut the remaining pastry trimming into strips, using a crimper if you have one, and create a lattice on top of the fruit.
Brush the pastry with the egg white and sprinkle with the remaining sugar
Bake for 30 mins 190°C/170°fan/gas mk 5.
Serves 4-6 people. Delicious served warm with cream.
what a beautiful beautiful pie... love the idea of using frozen fruit, that's simply excellent!... and yes, your lattice work may need a little pimping but heck, who cares, it looks great and I bet it tasted amazing!... thanks so much for taking part xx
ReplyDeleteYour pie looks really really good - I've always gone for substance over form, anyway, so the lattice bits look fine to me - it's the filling that counts, and I bet it's delicious.
ReplyDeleteVery nostalgic. My mother used to make a pie very like this when I was a kid.
ReplyDeleteMe too, my mother used to make something similar with a filling of mincemeat and cooked apple. I used to make it myself before I met Nick, who unfortunately can't stand mincemeat!
DeleteI loved the old-fashioned look of this pie.
Raspberries and almonds, a marriage made in heaven, Jean. I too make mincemeat and apple tarts occasionally. I have plenty of homemade mincemeat in the cupboard so perhaps today is the day for another....?
ReplyDeleteI'm sitting here looking at that last picture just wishing I had a slice.
ReplyDeleteMe too, I wish I had made a bigger pie as it's all gone !!
DeleteThis sounds delicious - lovely generous filling. I can't remember the last time I had a lattice pie.
ReplyDeleteThis is a beautiful pie. I love the crust on top. Good work!
ReplyDelete