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!
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!