Raisin Lattice Pie

This is my favourite dessert and when asked on Radio Leicester what I would serve my non-vegan friends for dessert this is what I replied.
8 ozs 225 g wholemeal flour
1/2 tsp salt
4 ozs 125 g whipped white cooking fat
2 Tblsp water
2 oranges
1 oz 25 g cornflour
8 ozs 225 g seedless raisins
2 ozs 50 g brown sugar
2 ozs 50 g vegan margarine
Sieve the flour and the salt into a bowl, add the fat and water and mix until a ball of dough is formed. Knead lightly. Line a 9 ins 20 cms sandwhich tin with three quarters of the pastry. Roll the rest out and cut into 6 ins 15 cms by 1/2 ins 2 cms strips. Dampen pastry edges.
Grate zest of and squeeze oranges. Make the juice from the oranges up to 1/2 pt 300mls with water. Blend the cornflour with 2 Tblsp of the liquid. Boil the remainder with the raisins and the sugar. Add the moistened cornflour and bring to the boil, stirring continuously. Add the margarine and the orange zest, cool and pour into the pastry case. Place strips of pastry, twisting, in a lattice pattern over the filling. Brush with a little juice.
Bake in oven 400F, 200 C, Gas Mark 6 for 30 minutes.
Serve with Coconut Cream (blogged 2/3/11).


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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