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Lattice Deep Dish Fruit Pie with Louise Lennox

Thursday, 8 October 2009

We've got some heart warming desserts with Louise Lennox our pastry princess

There's something so comforting about the desserts we make when it's cold out. We are starting to feel the nip in the air at the moment so it's perfect timing. Also, there are so many fruits in season at the moment and they can all be turned into cakes, pies and wonderful desserts, we might as well make the most of them.

Louise Lennox - Chef
After a childhood in Dundrum, Co Dublin and inspired by her mother's baking skills, Louise was nine when she burnt her first cake. 2 years later her 5th class teacher encouraged her to tackle her dyslexia, by using cookery books for to help her reading skills improve. Louise baked cakes for homework and thus proved to herself, and her classmates, that she had discovered her creative strengths.

Fast forward to Leaving Cert, and while the others in the class were studying for high points, Louise was working as a commis chef for the 'Irish Management Institute'. So while she did complete her Leaving Cert, Louise's focus was already on her true passion and future career.

For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her natural flair for pastry work and quickly moved to a prime job in Mahers in Dublin 4. Two years later, aged just 22, she became Head Pastry Chef at the renowned Dobbins Restaurant under the ownership of the late John O'Byrne. It was here that Louise honed her skills in the art of the plated dessert, and where her creations in edible art, such as sugar skills and chocolate work, were recognised. Nowadays you will find Louise, the self-employed pastry chef, selling her breads, biscuits and cakes in the Cup Cake Cottage in Airfield in Dundrum. She also sets aside time to give cookery lessons to children, a job she particularly loves. Louise has contributed to many radio programmes including Boiled, Baked and Basted; Family Flavours; Christmas Eve Food Special and The Tubridy Show, and is currently a contributor on the Will Leahy Show on radio 2FM.

Louise made her debut on television on The Restaurant, and as a longtime fan of the show she is particularly thrilled to be part of the team. Louise is also a contributor to The Afternoon Show on RTE One.

Lattice Deep Dish Fruit Pie

Sour Cream pie pastry

. 8 Tablespoons cold unsalted butter
. ¼ cup white shorting
. 1 cup strong flour
. 1 1/3 cups plain flour
. 1 ½ tablespoon sugar
. ½ teaspoon salt
. 1 tablespoon fresh lemon juice
. 1/3 cup sour cream
. 1 ½ -3 ½ tablespoon ice cold water

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
5. Dough is to dry add in more water.
6. Knead the dough until it is smooth, wrap in cling film and refrigerate for two hours.

1. 4 Plums - stoned and roughly chopped
2. 2 Pears - peeled, core removed and chopped
3. Blackberries a few handfuls wash
4. Sugar to taste
5. ½ teaspoon ground cinnamon
6. 1 lemon zest grated
7. 2 tablespoons cornflour
8. Egg wash
9. 1 egg yolk
10. 3 tablespoons Milk

1. In a bowl mix all the ingredients together except sugar.
2. Check sweetness then add sugar.
3. Spoon into a 9 inch round greased pie dish.
4. Divide the dough in two. One half slightly larger then the other .Generously dust the pastry with flour on both sides
5. Roll out the smaller half the pastry in between two sheets of baking parchment into a 9inch round.
6. And the other half as above to 14 inches.
7. Gently peel off the top sheet of baking parchment sprinkle with a little flour
8. and loosely put the parchment back over. This ensures the pastry will be easy to remove later.
9. Repeat this on the other side.
10. Using a pastry wheel or sharp knife cut the 9 inch dough into 2 inch strips
11. Carefully remove every second strip, then on the parchment paper bend back every second
12. Strip of pastry remaining. Place one strip of pastry on top then flatten the pastry back. The repeat
13. 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.
14. Line the pie dish with the larger sheet of pastry.
Spoon in fruit filling, brush a little egg wash around the rim of the pie dish. Place the lattice pastry on top brush with egg wash and sprinkle with sugar. Then trim off any excess pastry.
15. Place in a preheated oven 180C for 20-30 minutes until the pastry is golden brown.

Can be eaten hot or cold

Quince and Raspberry Slump

. ½ cup sugar
. 2 tablespoon cornstarch
. ¼ teaspoon ground ginger
. ½ cranberry juice
. 1 lime squeezed
. 2 ½ Autumn Raspberries
. 4 Quinces
. 3 tablespoons butter melted

Peel and core Quinces. Cut into small pieces.
1. In a heavy based shallow saucepan add butter and sugar. Cook for one minute then add the quince, lime juice and ginger. Allow to cook until slightly softened
2. Mix cornflour and cranberry juice together then add to the fruit and stir. Remove from heat


. 1 cup plain flour
. 1 teaspoon baking powder
. 3 tablespoons cold butter cut into cubes
. 2/3 cup milk
. 1 tablespoon sugar
. ½ tablespoon ground cinnamon

1. In a large bowl sieve flour and baking powder.
2. Rub the butter and flour together until it resembles breadcrumbs.
3. Add in milk and mix with a fork until evenly incorporated.
4. The dough should be very soft and slightly wet. Leave to rest for five minutes.
5. Using a tablespoon scoop the dough and place it on top of the fruit.
6. Return the fruit to the heat, simmering very gently. Cover with a tight fitting lid for 15 to 20 minutes until the dumplings are puffy and cooked through. Sprinkle with cinnamon sugar.