Farmhouse blackberry & apple lattice pie
Make this comforting pudding using fresh late summer produce. Tangy apples and tart blackberries are topped with an attractive lattice pastry design
Fruity spiced swirls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10
Skip to ingredients
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3 tbsp demerara sugar
- 4 tbsp soft butter
- 1 eating applepeeled and finely chopped
- 85g raisins
- 350g self-raising flour
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold buttercut into cubes
- 4 tbsp golden caster sugar
- 150g pot natural full-fat yogurt
- 4 tbsp full-fat milk
- 1 tsp vanilla extract
- 1 eggbeaten with 1 tbsp milk, to glaze
Nutrition: per serving
- kcal254
- fat10g
- saturates6g
- carbs40g
- sugars17g
- fibre1g
- protein5g
- salt0.71glow
Method
step 1
Beat ½ tsp of each spice and 2 tbsp demerara into the butter, then stir in the apple and raisins. Mix the remaining spices in with the flour.
step 2
Put the flour mixture, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
step 3
Put a flat baking sheet in the oven at 220C/200C fan/gas 7. Turn the dough onto a floured surface, then roll to about 40 x 30cm. Spread with the fruity butter, then roll up from the long side, tucking the ends over neatly. Cut into 10 triangles. Brush with egg wash and scatter with 1 tbsp demerara. Flour the baking sheet, then bake for 14 mins until golden and risen. Eat warm, with more butter if you dare.
