Preparation:
Use two-thirds of the shortcrust pastry to line a 9-inch pie pan. Crimp the edges with a fork.
Mix the syrup, breadcrumbs and lemon juice and spread them over the pastry. Roll out the remaining pastry, cut it into 1/4 inch strips and form a lattice top over the filling. Brush the pastry with egg and water mixture and bake at 350F for 10 minutes. Reduce heat to 300F and bake for another 20-25 minutes, or until filling is slightly set. Serve hot. |
