If you have tons of produce, this pie, heavy in fruit and light in cream, is just for you!
After a couple of weeks, I turned to my favourite book again and adapted this fruity pie. The extremely delicious, but quite buttery and a bit laborious crust may make it a summer special rather then a summer staple, but certainly give it a go.
Start with preparing the crust. In a bowl, mix the following ingredients into soft dough
- 65 g fine sugar
- 130 g cold butter, chopped
- 100 g fine flour
- 1 small egg
Wrap the dough in cling foil and leave in the fridge for at least 30 minutes. Then press it or roll out into the pie tin of 26 cm diameter. Prick it with a fork multiple times and put it back to the fridge for a while. Preheat your oven to 180°C. Cover the crust with a circle of baking paper and fill with dry beans or other legumes (like this) and bake for 20 minutes.
Meanwhile prepare about 500 g of fruit of your choice. We had a very delectable mix of strawberries, yellow and red raspberries and blueberries.
Also prepare the cream filling by mixing
- 60 g Dry Demerara sugar
- 2 eggs
- 90 ml cream (heavy or 12%)
- 50 g melted butter
Arrange the fruit into the crust, pour the cream over and bake for another 40 minutes.
Refrigerate very well (at least overnight), as due to the high butter content the crust is very fragile when not properly set, and enjoy!
I took this post to party!
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