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'.
Lattice crust pies are really effective and happily don't take too long for the strips of pastry to be 'weaved' together. If you've new to creating a lattice crust pie, do check out my Date Tart recipe where I share a video of how to easily create a pastry lattice crust. 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.
So, here's how to make Spiced Blackberry & Pear Lattice Crust Pie
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)
Hands on time: about 25 - 30 mins Bake time: 40 - 45 mins Yield: 1 x 18cm Pie, served 4 - 6 people
For the Pastry (Pate Sucree)
- 280g Plain Flour
- 100g Icing Sugar
- 100g Butter, unsalted & chilled
- 2 Eggs, lightly beaten
For the Filling
- 2 tablespoon Ground Almonds
- 2 Pears
- 1 Eating Apple
- generous handful Blackberries
- 1tsp Ground Cinnamon
- 1 Egg, divided
- 2 - 3 teaspoon Caster Sugar
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.
Cat | Curly's Cooking
Love the flavours and it looks so beautiful.
Jacqueline Bellefontaine
Thanks Cat, you probably guessed its a recipe of Angelas and as you say looks rather good I have marked it for updating and putting into a proper recipe card.
Kirsty Hijacked By Twins
Oh my, yes please!!! Huge slice here!!! This looks and sounds like the perfect autumnal bake Angela. Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain
Hahaha, with a generous portion of custard too? Thanks Kirsty, and you're welcome it's such a fab linky,
Angela x
Recipes Made Easy
Another Star Bake. well done Angela. It looks amazing.
Angela - Only Crumbs Remain
Aw thankyou Jacqui, that's so lovely of you 🙂
Angela x
TurksWhoEat
The pie looks beautiful (so do the custards!) and I love the blackberry pear combination, great for the Summer to Fall transition.
Angela - Only Crumbs Remain
Thankyou 🙂
Angela x
Donna Dundas
I love fruit pies so much, my favourite desserts without a doubt! This is so pretty! #CookBlogShare
Angela - Only Crumbs Remain
Aw thankyou Donna, fruit pies are always such a winner aren't they - and pretty easy to make too 🙂
Angela x
Eb Gargano
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
Angela - Only Crumbs Remain
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
Deepika|TheLoveOfCakes
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!!
Angela - Only Crumbs Remain
Aw thankyou Deepika 🙂
Angela x
Jenny-Apply to Face blog
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
Angela - Only Crumbs Remain
Haha bless you 😀 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
Jenny
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
Angela - Only Crumbs Remain
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
helen
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!
Angela - Only Crumbs Remain
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 😀
Ooh I love the sound of using mincemeat in the pie - I can imagine it looking amazing with some pastry cutouts too,
Angela x
Rebecca Beesley
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
Angela - Only Crumbs Remain
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