France · Flour and Confectionery Products
Prune and Raisin Lattice Pie
Butter pastry woven into a golden lattice over a filling of stewed prunes and raisins that turns jammy and caramelized in the oven.
Ingredients
- all-purpose flour300 g
- cold unsalted butter150 g
- salt0.5 tsp
- large egg1
- ice-cold water2-3 tbsp
- pitted prunes400 g
- raisins200 g
- sugar150 g
- water400 ml
- zest and juice of 1/2 lemon
- cinnamon stick1
- egg yolk1
- milk1 tbsp
Method
- 1Soak 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.
- 2Make 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.
- 3Preheat oven to 200°C. Roll larger disk and line a 23-cm pie dish. Fill with cooled fruit filling.
- 4Roll out second disk and cut into 1.5-2 cm wide strips. Weave strips over filling to form a lattice. Trim and crimp edges.
- 5Brush 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.