Recipe for Raspberry Lattice Pie Class Number: 593 Exhibitor Number_____________ Recipe: Crust: 2-‐1/2 cups flour 1 Tbs sugar ½ tsp. salt ½ cup cold unsalted butter ½ cup lard ¼ cup cold vodka ¼ cup cold water Filling 5 cups raspberries 2/3 cup sugar 1 Tbs crème de Cassis ¼ cup flour ¼ tsp. cinnamon 2 Tbs butter Egg wash and covering: One egg One Tbs water Three Tbs clear sanding sugar Pie Crust: Combine 1½ cups flour with sugar and salt in a food processor. Process in butter and lard for 15 seconds. Pulse in the other cup of flour until you have a mealy consistency. Place ingredients into a large bowl. Add vodka mixed with water to the flour/butter/lard mixture. Knead together quickly until well blended. Divide dough into two disc-‐shaped portions and refrigerate—wrapped in plastic—for one hour. Filling: In a large bowl, combine raspberries, sugar, crème de Cassis, ¼ cup flour, ¼ tsp. cinnamon, and 2 TBS of butter in dots. Let mixture sit for 30 minutes. Assembly and baking: Roll out, form and pre-‐bake bottom crust using one of the disc-‐shaped portions of dough, and waxed paper and pie weights, for 25 minutes at 350F. Let cool. Roll out second portion of dough into oval shape and cut into ½ inch strips using scalloped pastry cutter. Add filling to pre-‐cooked bottom crust. Add the lower layer of weaved and cut pastry in parallels. Add another cut strip at a diagonal pulling back the first layer to accommodate the weave. Continue to pull back alternating strips and weave in strips until pie is covered. Cover pastry strips with egg wash and clear sanding sugar. Trim pie as needed. Baking: Bake pie at 425F for 10 minutes and the reduce heat to 350 for another 35 minutes of baking. Remove from heat and cool before cutting and serving.
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