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Almond Lattice Pie

Submitted by Daisybob 11 June 2009

Good dusted with a little icing sugar and served with a bit of creme fraiche (if you must!)



Pastry Base and lattice:300g plain flour,pinch salt,75g butter chilled,75g lard chilled,c. 4-5 tbsps cold water,,Filling:½ jar black cherry jam,,200g butter softened,200g caster sugar,½ teaspoon vanilla extract,½ teaspoon almond extract,4 standard eggs,200g ground almonds,50g semolina,


1.\tPre-heat oven Gas 5, 190°C or 160°C (Fan)
2.\tMake pastry: Place four, salt, butter and lard into food processor and blitz until mixture resembles fine breadcrumbs. (Or rub fats into flour with fingertips). Add enough cold water to bind the mixture. Knead lightly and wrap in clingfilm. Chill in fridge for 20 minutes.
3.\tRoll out pastry and use to line a 26cm (10”) loose based flan tin.
4.\tStir jam to soften it and spread over base of pastry.
5.\tCream butter, sugar and essences together until light and fluffy.
6.\tBeat in whole eggs, one at a time.
7.\tFold in almonds and semolina and transfer mixture to the flan case. Smooth top.
8.\tRoll out remaining pastry and cut strips. Arrange on top of pie in a lattice.
9.\tBake in centre of oven for 45 – 50 minutes until golden brown.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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