Apple and Quince Lattice Pie

• 450gplain flour, plus a little for rolling
• 225gcold unsalted butter, cubed
• 40gcaster sugar
• ¼ tspfine salt
• 2medium eggs, 1 for the pastry and 1 for glazing
• 30mlcold water
• 350gquince, peeled, cored and cut into 1cm pieces
• 900gBramley apples, peeled, cored and cut into 2cm chunks
• 100gcaster sugar
• 30mllemon juice
• 2gfinely grated lemon zest
• 45mlwater
• 25gcornflour

Method

1. 1Rub the flour, butter, caster sugar and salt together with your fingertips until you have rough crumbs with a few pea-sized pieces of butter left. Beat 1 egg with the cold water, stir it in with a knife, then press the dough together without kneading.
2. 2Divide the dough into two pieces, roughly two-thirds and one-third. Flatten into discs, wrap and chill for 45 minutes until firm enough to roll without sticking.
3. 3While the pastry chills, put the quince, caster sugar, lemon zest, 1 tbsp lemon juice and water in a wide saucepan. Cover and cook over a low-medium heat for 15-25 minutes until the quince is tender when pierced, adding a splash of water whenever the pan looks dry. The apple cooks much faster, so wait until the quince is tender.
4. 4Add the apples and cook for 4 minutes until their edges soften but the chunks still hold their shape. Mix the cornflour with the remaining lemon juice, stir it into the fruit and cook for 1 minute until the juices turn glossy and thickened. Tip into a bowl and leave for 30 minutes until no longer warm.
5. 5Heat the oven to 200°C/180°C fan/gas 6. Roll the larger pastry disc on a lightly floured surface and use it to line a 23cm deep pie dish, leaving a 2cm overhang. Spoon in the cooled fruit and its juices.
6. 6Roll the smaller disc into a rough rectangle and cut it into 2cm strips. Lay half across the pie, then weave in the rest to make a lattice. Trim the overhang, press the edges together and crimp firmly.
7. 7Beat the remaining egg and brush it over the lattice and rim. Bake for 50 minutes until the pastry is deeply golden and the fruit filling is bubbling through the gaps.
8. 8Leave the pie to cool for 45 minutes until the filling has set enough to cut into clean wedges.

Per serving

kcal

510

protein

8g

fibre

1.6g

carbs

63.5g

fat

25.1g