A hearty pie that can be enjoyed hot or cold!
Ingredients
- sour cream pie pastry:
- 8 tblsp cold unsalted butter
- 0.25 cup white shorting
- 1 cup strong flour
- 1 1/3 cups plain flour
- 1.5 tablespoon sugar
- 0.5 tsp salt
- 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
- 0.5 tsp ground cinnamon
- 1 lemon zest (grated)
- 2 tblsp cornflour
- egg wash
- 1 egg yolk
- 3 tblsp milk
Method
- Cut the butter and shorting into small cubes and freeze for twenty minutes.
- Put the flour, sugar and salt into a food processor. Pulse then add in the butter and shorting.
- Process until the mix resembles course breadcrumbs.
- 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.
- Knead the dough until it is smooth, wrap in cling film and refrigerate for two hours.
- Filling:
- In a bowl mix all the ingredients together except sugar.
- Check sweetness then add sugar.
- Spoon into a 9 inch round greased pie dish.
- Divide the dough in two. One half slightly larger then the other. Generously dust the pastry with flour on both sides.
- Roll out the smaller half the pastry in between two sheets of baking parchment into a 9inch round.
- And the other half as above to 14 inches.
- 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.
- Repeat this on the other side.
- Using a pastry wheel or sharp knife cut the 9 inch dough into 2 inch strips
- Carefully remove every second strip, then on the parchment paper bend back every second.
- Strip of pastry remaining. Place one strip of pastry on top then flatten the pastry back. The repeat
- 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.
- 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.
- Place in a preheated oven 180°C for 20-30 minutes until the pastry is golden brown.
- Can be eaten hot or cold.
