Austrian Lattice Pie

Don't ask me why it's called Austrian Lattice Pie and not Swiss Lattice Pie, or any other country for that matter, I have absolutely no idea. In my eyes, it is simply a raspberry pie and a yummy one at that! Now you will notice that my lattice work is rather messy and somewhat sparse, that is because I used a slightly too big pan and so was left a little short on the pastry front when it came time for the lattice. Serves me right for being too lazy to measure out the tin! One thing I like about this recipe is that it doesn't make the assumption that you're going to be making your own pastry because, whilst that is a really great thing to be able to do, who has the time?

Here is the original recipe I was working with:

Austrian Lattice Pie

Bare Necessities:

12oz/340g Frozen Raspberries

2oz/60g Caster Sugar

1/2oz/15g Butter

3/4tsp Cinnamon

1pack Shortcrust Pastry

2oz/60g Ground Almonds

1 Egg White

pinch Caster Sugar for finishing

1. Preheat the oven to 375F/190C.

2. Put the raspberries, sugar, butter and cinnamon in a saucepan and heat gently.

3. Roll out the pastry and gently place it in the tin, being sure to push it into all the little crevices and corners.

4. Cover the base evenly with the ground almonds.

5. Once the raspberry mixture is fully combined and the fruit is nice and soft, carefully pour it onto the ground almonds.

6. Use the remaining pastry to create a lattice design on the top of the pie.

7. Brush the lattice with the egg white and then sprinkle with sugar.

8. Pop in the oven for 30 minutes.

9. Once cooked, place on a cooling rack and allow to cool slightly.

10. Slice up and enjoy with a dollop of cream!