Lattice Fruit Pie

Ingredients

• Line a shallow pie tin with short pastry (see page 6)
• add any mixture of fruit you wish.
• darken it a little with a drop or two of caramel (liquid gravy browning).

Method

1. 1

   Having lined the pie tin and filled it with fruit, cut strips of pastry and lay them lattice-wise across the top of the pie, dampening their ends so that they will stick to the rim.

2. 2

   Cut more strips and lay them over the rim to cover the joins.

3. 3

   Crimp the edges and bake for 25-30 minutes in a moderately hot oven.

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 5. The excerpt below is the record exactly as published.

LATTICE FRUIT PIE Line a shallow pie tin with short pastry (see page 6) and add any mixture of fruit you wish. My favourite is mixed dried fruit, stewed with a very little water, and sharpened with lemon juice and rind, or essence, and thickened with cornflour. The colour is not good, so I always darken it a little with a drop or two of caramel (liquid gravy browning).

Cook this with the app: pantry check, scaling, and the assistant.