Monday, 9 October 2017

Spiced Blackberry & 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. 

How to make a lattice crust pie

I'll be honest, my baking antics in the Only Crumbs Remain kitchen didn't quite run to plan this week.  'The best laid plans of mice and men often go awry', as John Steinbeck wrote, seems such an appropriate phrase.

Continuing on with my GBBO 'bake along' antics, I knew that I wanted to give Portuguese Tarts a try as soon as I realised that the remaining bakers would be tackling them in 'the tent'.  It seemed to be the perfect bake for us to attempt particularly because each week, when I visit my parents, we share a pack of (dare I say shop bought!) egg custards.  

Having never tried, let alone made, the Portuguese counterpart to our English egg custard, I scoured my recipe books and made a batch of Portuguese Tarts from scratch which we chose to customise with a swirl of melted chocolate!   Although unplanned, they look pretty perfect for Halloween celebrations in my mind!  

Portuguese custard tarts finished with a custard swirl.

But, and here lies the rub, despite looking great they just didn't seem 'right' despite using a recipe from a reliable source.  It may have been something to do with folding meringue into the custard mixture just before being baked, which, had I watched the episode more closely and listened to my instincts I may have spent more time in trying to find another recipe!  Being a huge fan of custards it'll be a bake I return to in the future, and baking along with the Great Bloggers Bake Along I have a collection of Portuguese Tart recipes to turn to, such as these Portuguese Custard Tarts Made Easy from my blogging buddy Jacqui!

So, getting to the point, our planned GBBO inspired bake this week wasn't good enough to share with you and so we took inspiration from the Signature Challenge of decorative savoury pies.  And I'm sure the observant amongst you will be saying, "but that's not a savoury pie!"  This is true, but having some blackberries and pears which were needing to be used it seemed more appropriate to put the fruit to good use and produce a sweet decorative pie instead.

Filled with autumn fruits this Spiced Blackberry & Pear Lattice Crust Pie is perfect comfort food.

Now, although I say 'sweet' this homemade lattice crust pie contains relatively little added sugar simply because it really doesn't call for it.  All of the fruit used in this pie (blackberries, pears and an apple), is the sort that can be eaten straight out of the fruit bowl and is therefore sweet enough. So other than a little icing sugar used in the pastry and a sprinkling of caster (or granulated) sugar over the pastry lattice crust, the vast majority of the sugar in this bake is perhaps what you would describe as being 'natural'.    


Spiced Blackberry & Pear Lattice Crust Pie

Lattice crust pies are really effective and happily don't take too long for the strips of pastry to be 'weaved' together.  Of course, though, if you're particularly pressed for time it would still look great if you were to simply lay the vertical strips directly over the horizontal strips.  But if you really wanted to go to town with the pastry decoration, why not create a plait to define the crust as I did with our Apricot & Orange Frangipane Tarts and even use some shaped pastry plungers to add even more interest with pastry flowers and hearts!

Apricot & Orange Frangipane Tart with a pastry plait detail
    



So, here's how to make Spiced Blackberry & Pear Lattice Crust Pie






print recipe

Spiced Blackberry & 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. 
Specific Equipment
   1 x 18cm Loose Bottomed Tart Case (see note a below)
Details
Hands on time: Bake time:     Yield: 1 x 18cm Pie, served 4 - 6 people
Ingredients
For the Pastry (Pate Sucree)
  • 280g Plain Flour
  • 100g Icing Sugar
  • 100g Butter, unsalted & chilled
  • 2 Eggs, lightly beaten
For the Filling
  • 2 tbsp Ground Almonds
  • 2 Pears
  • 1 Eating Apple
  • generous handful Blackberries
  • 1tsp Ground Cinnamon
  • 1 Egg, divided
  • 2 - 3 tsp Caster Sugar

Method
1. Make the pastry. Place the flour, icing sugar and cubed chilled butter into a good sized bowl. Rub the butter into the flour and icing sugar between your thumb and finger tips until the mixture resembles fine breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten eggs. Using a rounded pallet knife, or similar, cut through the mixture to make a dough. You may need to add a little cold water or milk to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 30 minutes to chill.2. Line the tart case. Remove the pastry from the fridge and divide in half. Re-wrap one of the halves and place black into the fridge. Place the other half onto a lightly floured work surface. Roll the pastry out into a circle until it is about 3mm - 4mm thick. Wrap the pastry around the rolling pin, lift it up (using the pin) and place into the flan tin. Gently tease the pastry into the case so that it sits into the edges well and picks up the shape of the fluted sides. If the pastry tears, patch it with surplus pastry. Avoid stretching the pastry3. Trim away the excess pastry. Use a pair of clean scissors to trim away the bulk of the excess pastry which over hangs the sides of the tart case. Don't worry about making it neat as the pastry will be trimmed neatly later. Place into the fridge to chill for at least 10 - 15 minutes to rest.4. Pre-heat the oven to 190C / 170 fan / Gas 5. 5. 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 wide - though the aim is to keep all of the strips the same width. 6. Prepare the filling. Peel, core and dice the apple and pears into roughly equal size. Place into a bowl. Add the ground cinnamon and mix gently to distribute the spice. Add the blackberries and mix again. 7. Fill the pastry case. Remove the tart case from the fridge. Use a pastry brush to paint a little egg white to the base and sides of the pastry. Scatter the ground almonds liberally over the pastry base. Spoon the prepared fruit over the top, aiming to distribute the blackberries evenly. 8. Top with the lattice crust. (see notes c & d below). Aim to position the pastry strips onto the tart so that they are evenly spaced. Lay a pastry strip vertically over the top of the pie, centrally. Lay the second strip horizontally, centrally, so that it forms a '+'. Lay the third and fourth pastry strip vertically, 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 affix the strips of pastry to the pastry crust.  Use a sharp knife to trim away the excess pastry. 9. Finish the pie. Use a pastry brush to gently paint a little egg yolk over the lattice crust.  Avoid getting egg yolk on the metal pie case as it may 'glue' to pastry to the case making it harder to remove after baking.  Sprinkle with a little sugar. 10. Bake. Place the tart case into the pre-heated oven. Bake for 405 - 45 minutes, until golden brown and the pastry is cooked through. You may need to rotate the pie half way through the bake. Remove from the oven and set aside on a cooling rack to cool.11. Remove from the tart case. After 4 or 5 minutes of cooling remove the tart case. Position the loose bottomed tart case onto a cup carefully. Allow the sides of the tart case to drop down revealing the pie (do this gently in case the pastry is stuck to the pastry case at all. Use a small sharp knife to loosen it if necessary). 12. Enjoy, served either warm or cold with custard, cream or ice cream. 
Notes: a) Use a smaller or larger pie case using  what you have available, though of course the measurements of fruit may need adjusting as appropriate. b) The pastry can be kept wrapped and chilled for a day or two before use. c) If you prefer, the lattice weave can be build on a piece of greaseproof paper and then transferred to the tart case. d)  If you're short of time don't bother 'weaving' the pastry.  Simply lay the a few strips of pastry horizontally and some more vertically.  e) The pastry off-cuts could be used for making a few jam tarts, or a currant slice for instance.









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How to make a lattice crust pie filled with lightly spiced autumn fruit of blackberries, pears and apples.




Useful Baking Equipment when making Spiced Blackberry & Pear Lattice Crust Pie

 


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20 comments:

  1. I'm always so impressed by a pie 'lattice' but have never been brave enough to attempt it. I love your instructions though - might need to have a go at some point. Your pie certainly has the WOW factor and is perfect for this time of year. #gbbobloggers2017 xxx

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    Replies
    1. Thankyou so much Rebecca :-) You definitely need to give it a try, it's actually a lot easier to do than you think.
      Angela xx

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  2. I love the halloween touch on your custard tarts, but it's a shame they didn't taste quite right :/
    Your lattice pie looks amazing, and so neat! I'm really not great at making pies but I think I might try this with mincemeat in, as the lattice really gives it the wow factor!

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    1. Thankyou Helen - that was a bit of a happy accident. They actually tasted quite nice & creamy but the texture of the custard just didn't seem right. Not to worry - I'm lovin your method of using a can of ready made custard tbh :-D
      Ooh I love the sound of using mincemeat in the pie - I can imagine it looking amazing with some pastry cutouts too,
      Angela x

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  3. this looks so impressive and so, so pretty. I love the flavours you have used here Angela , and your pastry looks so buttery, crisp and sweet. Great instructions on how to achieve the lattice look.
    You are a very talented baker
    thank you for linking to #GBBOBloggers2017 xx

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    1. Aw thankyou Jenny, but I must say I don't feel particularly talented at all! Just regular homemade stuff.
      Glad the lattice crust instructions made sense Jenny, I read them out to hubby with the hope that they'd make sense to him as a non-baker! I ought to really try to capture it in a quick video!
      Angela x

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  4. OMG Angela,I am literally salivating at your pics.This pie looks incredibly delish. Covered in double cream I would be a gonna!Love your baking!xx

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    1. Haha bless you :-D Wish FoodGawker liked the pics as much as you do Jenny - they've declined this one! (Though tbh I was loosing day light when I tried photoing the pie which really didn't help matters!) I'll let you have the double cream, and I'll have the custard - half a pie each - sorted ;-)
      Angela x

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  5. I love the idea of combining all these fruits and using there natural sugars for the filling! Lovely lattice Angie! I wish I could do it so neatly!!

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  6. This looks so pretty and I love the fact it's low in refined sugar. I am generally of the opinion that fruit is sweet enough as it is and there is no need to add any...I don't have a particularly sweet tooth so I often find many bakes and cakes just too sweet...I don't think that would be the case for this one! Sorry to hear about your custard tarts. Fingers crossed the next batch will be much better! Eb x

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    Replies
    1. Thankyou Eb :-) I must admit I do have a sweet tooth (though I think that's pretty evident), but I completely agree that fruit is sweet enough with their natural sugars and extra sugar isn't needed (unless we're talking of a bramley apple perhaps!). I shall definitely have to try the Portuguese tarts again at some point - Mum Dad & I absolitelely love our weekly custards! (sadly Mr E isn't of the same opinion -though that's all the more for us! ;-))
      Angela x

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  7. I love fruit pies so much, my favourite desserts without a doubt! This is so pretty! #CookBlogShare

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    1. Aw thankyou Donna, fruit pies are always such a winner aren't they - and pretty easy to make too :-)
      Angela x

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  8. The pie looks beautiful (so do the custards!) and I love the blackberry pear combination, great for the Summer to Fall transition.

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  9. Another Star Bake. well done Angela. It looks amazing.

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    1. Aw thankyou Jacqui, that's so lovely of you :-)
      Angela x

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  10. Oh my, yes please!!! Huge slice here!!! This looks and sounds like the perfect autumnal bake Angela. Thank you for sharing with #CookBlogShare x

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    Replies
    1. Hahaha, with a generous portion of custard too? Thanks Kirsty, and you're welcome it's such a fab linky,
      Angela x

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