Recipe - Orchard Lattice Pie

5 ounce Butter or margarine
10 ounce Wholemeal plain flour
1 Freerange egg; separated
(optional
; if vegan)
Lemon
One half teaspoon Fresh ground cinammon
1 tablespoon Semolina
1 One half pound Cooking apples
8 ounce Blackberries
4 ounce Soft brown sugar
A little caster sugar for
dusting; (optional)

1. Rub the butter or margarine into the flour until the mixture resembles
breadcrumbs. Stir in 2oz of the brown sugar then bind to a soft dough with
the egg yolk and 3tbsp of water. (Use approximately 1tbsp more water if
omitting egg yolk.)

2. Knead the mixture, then roll out on a floured surface to an oblong
measuring about 10x4 inches. Fold in three, then give it a half turn
clockwise. Repeat the rolling and folding process twice. Wrap and chill.

3. In a bowl place the grated rind of the lemon, 2tbsp of lemon juice, 2oz
of brown sugar, the cinammon and semolina. Stir well.

4. Peel, core and chop the apples into large pieces. Stir into the bowl
with the blackberries.

5. Roll out two thirds of the pastry and use to line a 7 One half inch pie
plate. Pile the fruit mixture into the dish then decorate with a lattice
made from the remaining pastry.

6. Stand the dish on a baking sheet. Bake at 400øF/200øC/gas mark 6 for
about 15 minutes or until tinged with colour. (Optional remove from the
oven and brush the pastry with beaten freerange egg white and sprinkle
with caster sugar.) Bake for a further 25 minutes, covering lightly with
foil when well browned.

Note: This recipe freezes well.

Converted by MC_Buster.

NOTES : Light pastry and the combination of apples and blackberries is
always a firm favourite.

Converted by MM_Buster v2.0l.