Summer Fruit Lattice Topped Pie

A pretty way to serve a large pie for a group

Serves 8-10

Approx 1 hours

For the sweet pastry

200g plain flour

25g caster sugar

100g cold butter

1 egg yolk

1tbs milk for glazing

For the filling

3 Bramley apples (approx 750g)

1 small orange, zest and juice

4 plums, stones removed and roughly chopped

250g strawberries

250g raspberries

300g blackberries

2tbs demerara sugar

1tbs flaked almonds

1) Preheat the oven to 170C fan/190C conventional/Gas 5

2) Make the pastry by placing the flour, sugar and butter into the food processor and process for a minute until it resembles breadcrumbs. Add the egg yolk and 2tbs cold water and process briefly until the dough starts to clump (just a few seconds). Add a few drops more water if required then tip into a bowl and bring the dough together, pressing into a ball with your hands but do not knead the dough. Wrap in cling film and rest in the fridge for half an hour.

3) Meanwhile, make the filling. Peel, core and chop the apples and place in a large saucepan with the juice and zest of the orange. Add the plums and stir well to coat then cook for a couple of minutes with 1tbs water if required until just starting to soften. Stir in 1tbs of the demerara sugar and set aside.

4) Roll out the pastry until its just a little larger than the top of the Denby Large round Dish. Using a pastry wheel or knife, cut into thin strips.

5) Very gently stir the strawberries, raspberries and blackberries into the apple mixture then tip all the fruit into the dish. It should fill the dish.

6) Dampen the edges of the dish with a little milk then weave the strips of pastry into a criss-cross or lattice effect, allowing the ends of the pastry to fall over the edge of the dish. Trim the edges then brush with a little more milk

7) Sprinkle over the almonds and the rest of the demerara and bake for about 30 minutes until the pastry is golden and crispy. Serve with fresh cream, yogurt or ice-cream.