FrancePrune and Raisin Lattice Pie
A mouth-watering French pie with a beautiful woven lattice top and a rich, jammy prune and raisin filling.
What you'll need
Ingredients
- 300 gSee recipes with all-purpose flour
all-purpose flour (pastry)
i - 150 gSee recipes with cold unsalted butter
cold unsalted butter, cubed
i - 0.5 teaspoon
- 1See recipes with large egg
large egg
i - 2-3 tablespoonsSee recipes with ice-cold water
ice-cold water
i - 400 gSee recipes with pitted prunes
pitted prunes
i - 200 gSee recipes with raisins
raisins
i - 150 g
- 400 mlSee recipes with water
water (for filling)
i - See recipes with zest and juice of 1/2 lemon
zest and juice of 1/2 lemon
i - 1See recipes with cinnamon stick
cinnamon stick (optional)
i - 1See recipes with egg yolk
egg yolk (egg wash)
i - 1 tablespoonSee recipes with milk
milk (egg wash)
i
How to make it
Instructions
- 1
Soak prunes and raisins in hot water for at least 1 hour. Drain. Simmer with sugar, water, lemon zest, juice, and cinnamon for 45-60 minutes until jam-like. Remove cinnamon stick and cool completely.
- 2
Make pastry: combine flour and salt, cut in cold butter until coarse crumbs. Add egg whisked with ice water, mix until dough just comes together. Divide into two disks, wrap and refrigerate for at least 1 hour.
- 3
Preheat oven to 200°C. Roll larger disk and line a 23-cm pie dish. Fill with cooled fruit filling.
- 4
Roll out second disk and cut into 1.5-2 cm wide strips. Weave strips over filling to form a lattice. Trim and crimp edges.
- 5
Brush lattice with egg wash (yolk + milk). Bake for 20-25 minutes until pastry is golden and filling bubbles. Cool at least 30 minutes before slicing.
Frequently Asked Questions
Why does the lattice top sink into the filling?
The dough strips are too thin or the filling is too wet. Make strips 1.5–2 cm wide and chill the assembled pie for 15 minutes before baking. Let the pie cool before slicing — the filling firms up as it cools.
How do I make the filling less sweet?
Add lemon juice and zest — they balance the natural sweetness of prunes and raisins. Soak the raisins in black tea or juice instead of water for a more nuanced flavor.
Why is the bottom crust raw?
The filling released too much moisture or you baked on the top shelf. Bake on the lower third of the oven at 200°C for the first 15 minutes. Adding a tablespoon of breadcrumbs under the filling also helps absorb juice.
Can I substitute prunes with other dried fruit?
Yes — dried apricots, dates, or figs work well. The texture is similar. Soak any dried fruit for 30 minutes before using, and adjust the sugar based on sweetness.
How do I store the pie?
At room temperature for 2 days, covered loosely. In the refrigerator for up to 5 days. Cold pastry is best served closer to room temperature — take it out 30 minutes before serving.
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