Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Red wine, apple and rosemary lattice pie
- 8 – 10 Granny Smith apples
- 750ml (3 cups) red wine
- 250ml (1 cup) water
- 200g sugar
- 3 sprigs fresh rosemary + extra, to garnish (optional)
- 3 pieces lemon peel
- 2 x 250g store-bought ready-rolled puff pastry
- 1 large beaten egg, to brush
- ice cream/ready-made custard, to serve
For the filling, peel the apples and remove the cores. Place the peeled and cored apples in a medium-sized pot. Add the red wine, water, sugar, rosemary sprigs and lemon peel. Cover with baking paper and bring to a gentle simmer over medium heat, 15 – 20 minutes or until the apples are just soft and cooked through.
Remove the apples from the liquid and place on a plate to cool. Continue reducing the liquid, 20 minutes, until it thickens and becomes syrupy. Remove from heat and set aside to cool.
For the pastry case, preheat the oven to 200°C. Roll 250g puff pastry out to fit and cover the base and sides of a 30cm x 18cm rectangular oven dish. Gently prick with a fork, after lining the dish with the pastry. Line with baking paper, fill with baking beans or pulses and blind-bake in the preheated oven, 10 minutes or until the pastry is almost cooked through. Remove from oven, take out the baking beans and discard the baking paper used for the blind baking. Set the pastry aside to cool.
Once cooled, top with the cooked apples and pour over the syrup. Cut the remaining 250g pastry roll into 1cm-wide strips and lay them, crisscrossing each other, over the apples in a lattice pattern. Brush with the beaten egg and bake, 20 minutes or until the pastry is crisp and golden brown. Remove the pie from the oven and serve with your choice of ice cream or ready-made custard and garnish with extra rosemary sprigs, if desired.