Apricot & Blackberry Lattice Pie
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Baking magic happens when fresh, plump berries meet sweet apricots, all wrapped in a stunning lattice crust! This pie has quickly become our favorite creation yet, thanks to the beautiful colors crafted with our Suncore Foods® Ebony Carrot & Red Beet Powder. Not only is it a feast for the eyes, but each bite is a delicious adventure you won't want to miss. We adore our weekend baking sessions, and this pie has truly elevated our experience—making it both satisfying and mesmerizing. What should we whip up next? Join us in unleashing your inner artist by trying out this recipe at www.SuncoreFoods.com! It’s time to get creative in the kitchen!
A 22cm (9") Pie
Crust (you'll need 2x this recipe to make the base and the lattice crust):
375g (3 cups) all purpose flour
30g (2 tbsp) light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
180g cold unsalted butter, cubes refrigerated (For Vegan, replace butter with vegan butter (stick) and egg wash with plant milk.)
80 ml (1/3 cup) ice water *May vary +/- 10 ml
Egg wash + granulated sugar
To make the purple dough, add 2 tsp of Suncore Foods® Ebony Carrot Powder and 2 tsp of Suncore Foods® Red Beet Powder to the dry ingredients
Filling:
250g fresh blackberries
450g fresh apricots, sliced
30g (4 tbsp) cornstarch
100g (1/2 cup) granulated sugar
1 pinch salt
2 tablespoons lemon juice
1 tsp lemon zest
1 tsp vanilla bean paste
Click Here for Step-by-Step Directions ▼
1. To make the crust, add flour, sugar and salt to a food processor and pulse to combine. Add cold butter and vanilla and blend until crumbly. Add 1 tbsp of ice cold water at a time until the dough is soft and sticks together when pressed between your fingers. Refrigerate for at least 1h.
2. To make the colored crust, prepare the same recipe, divide into as many pieces as colors you want to make. Add Suncore Foods® Powder to each. Refrigerate for at least 1h.
3. Preheat the oven to 190C degrees.
4. Combine all the filling ingredients and set aside.
5. Roll out the plain dough to 3mm and cover the bottom of the tart pan. (I use a pan with removable bottom for easy removal).
6. Spread the filling over the crust evenly.
7. Roll out the colored doughs to 3mm and cut into even strips. Place each strip over the pie into a lattice pattern.
8. Brush with plant milk and sprinkle with granulated sugar.
9. Bake for 40-45 minutes until golden brown.
10. Let cool down and serve with vanilla ice cream!
