Latticed raisin pie

Latticed raisin pie

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 cup orange juice
1/2 cup water
1 cup seeded raisins
330g caster sugar
35g plain flour, sifted
3 tablespoons lemon juice
a large pinch salt
1 quantity unsweetened plain rich shortcrust pastry, made with 2 cups plain flour lightly beaten egg white and caster sugar to glaze, see Note

Method

  1. Bring the orange juice and water to the boil in a saucepan, remove from the heat and stir in the raisins. Stand for 2 hours, then stir in the sugar, flour, lemon juice and salt. Return to low heat and stir constantly until the mixture is boiling and well thickened. Cool completely.
  2. Preheat the oven to 220°C.
  3. Divide the pastry dough into two portions, one a little larger than the other. Roll out the larger portion and use it to line a 23 cm pie plate. Spoon in the raisin mixture, mounding it slightly. Roll out the remaining dough and cover the pie with a lattice top. Brush with egg white and sprinkle with caster sugar. Bake for 10 minutes, then reduce the heat to 180°C and bake for 25–30 minutes longer or until the top is browned.

Note

  • A lattice top is a decorative finish to a pie with an attractive filling such as fruit. Roll out the dough and cut into strips 1–2 cm wide. The simplest method is to arrange the strips on the filling in crisscross rows. Or the strips can be woven as follows: lay half the strips on a piece of baking paper, about 2 cm apart. Fold back every second strip halfway. Place a strip at right angles across the unfolded strips. Unfold the doubled strips and fold back the alternate ones. Lay another cross strip about 2 cm from the first. Continue, working towards the edge, then repeat the process, starting from the other side of the centre line. Strips should be loosely arranged, without stretching. When the whole piece of paper is latticed, chill the lattice for 30 minutes. Moisten the edge of the bottom crust of the pie. After chilling, shake the lattice top carefully onto the pie. Press the edges well together and trim. Bake as directed in the recipe.

Note

  • Plain rich shortcrust for larger pastry shells: For a 25 cm pastry shell or a two-crust 20–23 cm pie, follow the recipe for Plain Rich Shortcrust Pastry, using 300 g plain flour, a large pinch of salt, 1/2 teaspoon baking powder, 185 g butter, 1 egg yolk, about 1 tablespoon iced water and a squeeze of lemon juice. For a two-crust pie, use a little more than half the dough for the bottom crust, and the remainder for the lid. Scraps can be used to decorate the pie if liked.
Tags:
baking
bakery
margaret
fulton
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