I am doing an EmBakes post today as I know I haven't done one in ages. My recipes was inspired by a Baked and Delicious recipe but I did in fact put my own twist on it when it came to the filling. I think this recipe is perfect for a more chilly spring evening because it has a combination of summery fruits and a nice wintery warm pie, and I suppose spring is just a mixture of winter and summer.
Lattice cutter, if you don't have one find a pastry lattice tutorial on youtube.
18" round sandwich tin
450g sweet shortcrust pastry
flour, for rolling out.
400g fresh raspberries
400g cooking apples (cubed)
1tbsp lemon juice
125g caster sugar
beaten, to glaze
Place the sandwich tin onto a baking sheet. Then roll out 3/4 of the pastry onto a floured surface and line the base and sides of the sandwich tin with the rolled out pastry, trimming the edge at the end. Then chill for 30 minutes. Gather up the rest of the pastry trimmings and wrap in cling film and store in a cool place.
Preheat the oven to 190'c and line the pastry with parchment paper and fill with baking beans (or dried pasta or rice if you don't have baking beans) and bake for 10 minutes. Then remove the beans and parchment paper and bake for the remaining 10 minutes. Set the pastry aside and cool for 15 minutes and lower the oven temperature to 180'c.
To make the filling, put the apples and raspberries in a bowl and sprinkle over the lemon juice. Mix together the caster sugar and cornflour and stir into the fruit mixture until they are evenly coated. Spoon the fruit into the pastry case.
Roll out the rest of the pastry onto a floured surface to a round of about 23cm in diameter. Cut with the lattice cutter with the pastry cutter. Dampen the edge of the pastry case and place the lattice over the top of filling squeezing the edges together. Pulling the top slightly to open the lattice out. Then brush the egg glaze over the top and bake for 30-35 minutes.
Serve warm with double cream.