Blackberry and Apple Lattice

Ingredients

For the Pastry:
  • 150g Plain flour
  • 50g Self raising flour
  • 100g Soya marge
  • Several tbsps cold water
For the Filling:
  • 600g Blackberries
  • 1 Medium apple
  • 100g Sugar
  • 2 tbsps Lemon juice
  • 1 tbsp Mixed spice

Method

  1. Cut the soya marge into the blended flours and rub in until the texture resembles breadcrumbs
  2. Slowly add the cold water one spoon at a time and beat until a firm dough forms
  3. Cover the dough and place it in the 'fridge
  4. Heat the blackberries in a saucepan for about 5 minutes or until a good amount of juice has bubbled out
  5. Strain the blackberries and set the juice aside
  6. Roll out the pastry and press it into a greased flan dish, reserving some for the lattice strips
  7. Prick holes in the base of the pastry and bake for 15 minutes
  8. Roll the remaining pastry into an oblong and cut into 1cm strips
  9. Mix the sugar, chopped apple, lemon juice, and mixed spice into the blackberries
  10. When cooled, spread the blackberry mixture into the pastry base
  11. Arrange the pastry strips in evenly spaced rows at angles to one another, pressing the ends into the crust
  12. Return the lattice to the oven and cook for a further 20 minutes 
  13. Serve hot or cold with a spoon of plain soya yoghurt and a sprinkling of mixed spice

Cooking Temperature: 200 degrees

Cooking Time: 40 Minutes

Serves: 10

Keeps For: 5 days

Tips and Comments

  • This is obviously best made with your own hand picked wild blackberries but you could buy them for a shop. If you want.
  • The reserved blackberry juice makes excellent ice lollies when mixed with 2 parts apple juice!
  • See Not-Dairy for details of soya marge and yoghurt.