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.
Pastry
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!!
I love the pastry top…thanks for the photo tutorial!!!!!!!!!!!! One to copy!
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It’s an easy little number isn’t it 🙂
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Aah, Brydie, that is a very clever way to get a lattice top without all the fuss of weaving strips! Thank you for the great idea!
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It makes it look a bit interesting doesnt it… although there is a little stomping of feet if the pastry breaks!
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This looks great. I think I’ll make one with lovely peaches.
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Peaches would be deeeeelicious Debra
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How very smart you are! I thought you used a huge cutter to get that lattice top effect. I’m going to try your method on my very next pie.
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oooo that would be big cutter, not smart just love pastry!… can’t wait to see your next pie Heidi 🙂
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Nice One! Love a good pie, they’re so filling & comfy food…, and lattice tops are the bomb, they really dress it up.
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Lattice tops are fun… Actually pies are fun. So many possibilities inside that pastry goodness
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Thankyou for showing us how to get the stretched lattice pie top! That is so cute and a nice alternative to the pastry strips 😀
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Your welcome! It is a nice alternative isn’t it.
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This is my favorite cake. I like mixing apples and plums.
Regards
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PLums are truly delicious in sooo many different ways.
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Both pies look yummy, but your lattice is particularly elegant – definitely the stuff of dinner parties (nice dinner parties). Glad to see yogurt works with pastry. I mulled over the idea of using yogurt when I made pasty last week, then wasn’t sure if it would work or how much to add, so chickened out. Faint heart never won fair pie!
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I’ve been really happy with the yoghurt in the pastry. I’ve been playing with it the last few months now, it’s also sneaking in to a lot of other dishes as well.
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Great tip for the lattice, Brydie – and so simple! Thanks.
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Very simple 🙂
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Yummy, looks gorgeous! And, thanks for showing how to do those fancy schmancy tops; very easy but impressive! Something to try asap… 🙂
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super easy Amy. As long it’s a pastry with a bit of give in it. If it’s just a crumbly short crust, it can break easily. Let me know if you give it a go 🙂
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“Rustic” is my favourite way of cooking! Delicious looking pie, I was thinking of making one similar to your first one with rhubarb and apple….haven’t quite got there yet…
And LOVE the trick with the lattice pastry top, I would’ve thought I needed a special cutter for that, but will definitely be trying this! Thanks 🙂
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“rustic” is the best Christine. I’m not sure that I do anything that isn’t rustic. Rhubarb and apple rustic pie would be delicious…I love rhubarb.
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A beautiful pie!
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Thank you Jemas
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Thank you!
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I have to stop looking at your blog in the morning because it makes me crave whatever you have cooked up for the day. I think mid afternoon is a better time:) The pie is beautiful.
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Glad you like the look of it Shayray… mid afternoon could be safer, (teamed with an afternoon coffee ;-))
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Pie. Pie. Pie. Perfect Pie. Did I tell you – because of you, I have now a recipe folder on my desktop? It’s true.
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Excellent! 🙂 I think that’s why I have my blog. Although it is a bit funny sometimes to have to go on the internet to find my own recipe, as I have forgotten how to do it…
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