Latticed raisin pie

Latticed raisin pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
250ml orange juice
125ml water
125g seeded raisins
330g sugar
4 tablespoons plain flour
3 tablespoons lemon juice
large pinch salt
1 quantity Rich shortcrust pastry, made with 300 g plain flour
egg white, lightly beaten, to glaze
caster sugar, to glaze

Method

  1. Bring orange juice and water to the boil, remove from heat and stir in raisins. Stand for 2 hours, then stir in sugar, flour, lemon juice and salt. Return to low heat and stir constantly until boiling and well thickened. Cool completely.
  2. Divide pastry dough into 2 portions, one a little larger than the other. Roll out larger portion and use to line a 23 cm pie plate.
  3. Spoon in raisin mixture, mounding it slightly. Roll out remaining dough and cover pie with a lattice top. Brush with egg white and sprinkle with caster sugar.
  4. Bake in a preheated very hot oven (220°C) for 10 minutes, then reduce heat to moderate and bake for 25–30 minutes longer or until top is browned.
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