Sunday, October 26, 2014

Vegan Summer Fruit Lattice Pie

The day i'm most likely to make a dessert? Sundays! Since Sundays are always lazy days it's so easy to make some scrummy puddings in your kitchen and not be rushed for time. 

I absolutely love fruit pies but the store-bought ones have so many unnecessary ingredients and are hardly ever vegan, so I created this vegan version of a summer fruit lattice pie - if you're wondering what 'summer fruit' flavour is the tin contains, raspberries, blackberries, redcurrants and blackcurrants, lovely to eat in rain or shine!

Serves 6

Serve alone, warm or cold, or with some dairy-free ice cream, yogurt or cream

  • 5-6 tbsp plain flour
  • 50-60g dairy-free butter
  • 2-3 tbsp caster sugar
  • Cold water - roughly 2-3 for the mixture and some more for the pie crust
  • 1 Tin of summer fruit pie filling

For the pie:
  • In a mixing bowl, rub together the flour and butter until it resembles breadcrumbs
  • Add the sugar and mix together
  • Add the water as needed, working it into the mixture to create a sticky dough.
  • Separate the dough into 2 sections (1 will be your pie base, 1 will make the lattice)
  • Roll out 1 section of dough on a floured surface so that it will fit your pie dish
  • Place the dough into your dish and mould it into the shape of the dish
  • Pour the fruit filling into the pie dish
  • Roll out the remaining dough and cut into 10 strips (depending on the size of your pie dish)
  • Place the slices of dough in lattice formation over the top of the pie, water the sides of the pie with cold water so the strips stick down. 
  • Bake in the oven for 20-25 minutes, or until the pastry is golden brown
  • Serve and enjoy!

1 comment:

  1. Thanks for this recipe, I'm going to use strawberries in the filling for my mum x