Strawberry lattice pie.
THIS FAMILY FAVOURITE IS JAM-PACKED WITH FRUIT
Atraditional dessert to sweeten up your Sunday – made even better with a scoop of ice-cream.
½ cup (60g) almond meal 500g strawberries, hulled and halved 300g rhubarb, cut into 3cm pieces 1 cup (220g) caster sugar 2 teaspoons vanilla extract 1/4 cup (35g) conflour 1 egg, beaten 2 tablespoons raw sugar PASTRY 3 cups (450g) plain flour 1/3 cup (75g) caster sugar 1 teaspoon sea salt flakes 125g cold unsalted butter, chopped 75g cold lard, chopped 1 tablespoon apple cider vinegar ½ cup (125ml) iced water
STEP 1 For the pastry, place the flour, sugar and salt in a bowl, then use your fingers to rub the butter and lard into the mixture until it resembles breadcrumbs. Add the vinegar and water and bring together to form a dough. Lightly knead, then shape into 2 discs. Cover with cling wrap and refrigerate for 30 minutes. Roll out 1 of the discs to 4mm thick and use it to line an 18cm pie dish. Refrigerate for 30 minutes. Roll out the remaining disc to make a 3mm-thick 30cm x 30cm square. Cut pastry into 15 strips, place on trays lined with baking paper and refrigerate. Spread the almond meal in the base of the pastry case. STEP 2 Preheat oven to 180°C. Place the strawberry, rhubarb, caster sugar, vanilla and cornflour in a bowl and combine. Top the almond meal with this mixture. STEP 3 Use the pastry strips to create a lattice pattern on top of the filling. Press the edges to seal and trim any excess. Brush pastry with the egg and sprinkle with raw sugar. Cook for 60–65 minutes. STEP 4 Set aside for 30 minutes before serving. Serves 6–8.
TIPS AND TRICKS
• To create the lattice pattern, weave the strips over and under one another.
``a traditional dessert to sweeten your day´´