Lattice Deep Dish Fruit Pie

A hearty pie that can be enjoyed hot or cold!


  • sour cream pie pastry:
  • 8 tblsp cold unsalted butter
  • 0.25 cup white shorting
  • 1 cup strong flour
  • 1 1/3 cups plain flour
  • 0.50 tsp salt
  • 1.50 tablespoon sugar
  • 1 tblsp fresh lemon juice
  • 1/3 cup sour cream
  • 1 ½ -3 ½ tablespoon ice cold water
  • filling:
  • 4 plums (stoned and roughly chopped)
  • 2 pears (peeled, core removed and chopped)
  • blackberries (a few handfuls, washed)
  • sugar to taste
  • 0.50 tsp ground cinnamon
  • 1 lemon zest (grated)
  • 2 tblsp cornflour
  • egg wash
  • 1 egg yolk
  • 3 tblsp milk


  1. Cut the butter and shorting into small cubes and freeze for twenty minutes.
  2. Put the flour, sugar and salt into a food processor. Pulse then add in the butter and shorting.
  3. Process until the mix resembles course breadcrumbs.
  4. Mix in the lemon juice, sour cream and 1 ½ tablespoon of water. Until it forms a dough. If the dough is too dry add in more water.
  5. Knead the dough until it is smooth, wrap in cling film and refrigerate for two hours.
  6. Filling:
  7. In a bowl mix all the ingredients together except sugar.
  8. Check sweetness then add sugar.
  9. Spoon into a 9 inch round greased pie dish.
  10. Divide the dough in two. One half slightly larger then the other. Generously dust the pastry with flour on both sides.
  11. Roll out the smaller half the pastry in between two sheets of baking parchment into a 9inch round.
  12. And the other half as above to 14 inches.
  13. Gently peel off the top sheet of baking parchment sprinkle with a little flour and loosely put the parchment back over. This ensures the pastry will be easy to remove later.
  14. Repeat this on the other side.
  15. Using a pastry wheel or sharp knife cut the 9 inch dough into 2 inch strips
  16. Carefully remove every second strip, then on the parchment paper bend back every second.
  17. Strip of pastry remaining. Place one strip of pastry on top then flatten the pastry back. The repeat
  18. This until all the pastry is interweaving to from a lattice. Slide the lattice with the paper onto a baking sheet and freeze for 10 minutes.
  19. Line the pie dish with the larger sheet of pastry.
  20. Spoon in fruit filling, brush a little egg wash around the rim of the pie dish.
  21. Place the lattice pastry on top brush with egg wash and sprinkle with sugar. Then trim off any excess pastry.
  22. Place in a preheated oven 180°C for 20-30 minutes until the pastry is golden brown.
  23. Can be eaten hot or cold.


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