Mincemeat Lattice Pie Print E-mail

Making a lattice-topped pie enables you to pour extra rum or orange juice into the gaps between the pastry just before serving for extra flavour and moistness. 

225g (8oz) plain flourImage
1/4 tsp baking powder
1 tbsp sugar
85g (3oz) chilled butter
55g (2oz chilled lard or vegetable shortening
700g (11/2 lb) mincemeat
2 tbsp single or double cream
 
In a large cold bowl, mix the flour with the baking powder and half the sugar. Cut the butter and lard into pea-sized bits and rub them into the flour with your fingers. (Alternately, put the flour mixture in a food processor and add the fats through the feed tube a few at a time, pulsing briefly after each addition.) When the mixture looks like fine breadcrumbs, add a tablespoon of very cold water and stir. Working quickly, add water a teaspoon or so at a time, and mix until the mixture forms pastry. Wrap and chill for 20 minutes or longer if more convenient.

Preheat the oven to 200ºC (400º F, Gas mark 6) and lightly grease a deep pie dish. Divide the pastry into two batches, one about double the size of the other. Roll out the bigger piece and line the pie dish with it. Do not trim the edges, but add the mincemeat in an even layer. Put the dish in the fridge while you roll out the second piece of pastry. Cut it into 8 strips about 1cm (1/2in) wide. Arrange these over the pie, weaving them under and over, basket-weave fashion. Wet the ends and press firmly into the pastry lining the dish. Trim the pastry edges at this point.

Brush the strips of pastry and the edges with the cream. Sprinkle the sugar over the lattice. Bake for 20-25 minutes or until golden. Allow to rest at least 15 minutes before serving with custard or cream.

Serves 6-8.
 
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