Have some pastry, and fruit? Dessert doesn’t have to be fancy to taste good. I will quite often make a double batch of pastry, so it’s always in the freezer and ready to go. For this use what ever fruit is season, or if you have a batch of fruit from last season still lingering in the freezer, then it might be time to reacquaint yourself with it.
Roll out pastry, dollop on either cooked fruit, fresh berries, thinly sliced apples/sultanas/spices and then simply fold up the sides of the pastry and bake at 180C until pastry is golden. Done. Super easy, yes it is. Dust it with a bit of icing sugar if you want to ‘fancy’ it up.
If you would like to make your pie to look a little different, but not too much extra effort, try the stretched lattice look for a pie top. First up a pastry that is not going to crumble if you look at it.
150gms chilled butter
1 2/3 cups plain flour
1/3 s/r flour
1/4 cup sugar
2 heaped dessert spoons of natural yoghurt
In a processor add the cubed butter, flour, and sugar. Process until it resembles bread crumbs. Turn out to a bowl and add yoghurt. Mix well and then knead until well combined and smooth. Pop it in to the fridge and let it have a little rest (approx 30 mins). Now roll your pastry out to the thickness that you require. Line the pie dish, cutting any extras off. Spoon in the pie middle. I used a plum and apple mixture but you could use anything that you have at hand. Roll out the remainder of the pastry and slit it intermittently with a knife.
Once that is done, gently stretch the top over the pie. This stretches out the the slits, opening up the latticing.
With this one I then brushed it with milk and sprinkled it with raw sugar. Bake until golden.
Serve with a dollop of home made yoghurt or mascarpone.
Two easy ways to make a rustic* looking pie.
* Rustic meaning I didn’t spend hours making it look pretty. Still tasty and still got The Monkeys jumping up and down yelling for PIE!!