Fruit pie

with nectarines and bilberries
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Sweet shortcrust pastry

Procedure
300 g white flour
75 g sugar
½ tsp salt
175 g butter, cold, cut into cubes
1 egg

Filling

Procedure
1 kg nectarines
200 g bilberries
50 g sugar
2 tbsp cornflour
1 unwaxed lemon, some grated zest and juice

Shaping

Procedure
Butter for greasing
Flour for rolling out
2 tbsp ground almonds
2 tbsp cane sugar

Sweet shortcrust pastry

Procedure
Mix the flour, sugar and salt together, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the egg and quickly work into a dough.
Cover and refrigerate for 30 minutes.

Filling

Procedure
Cut the nectarines into 1 cm cubes and mix in a bowl with the other ingredients.

Shaping

Procedure
Butter the springform tin.
On a floured work surface, roll out 2/3 of the sweet shortcrust pastry into a round about 5 mm thick. Line the springform tin with the rolled-out pastry and press into the bottom and 5 cm up the sides. Prick the pastry base with a fork. Scatter the almonds on top.
Turn the filling into the pastry case and spread evenly.
Roll out the rest of the pastry until it is about 5 mm thick and cut into 1 cm strips. Place the strips on top of the filling in a lattice pattern. Crimp the edges of the pie. Sprinkle over cane sugar.

Baking

Procedure
Preheat the cooking space to 180 °C using the PizzaPlus mode.
Bake the cake on a wire shelf in the middle shelf position for 55 minutes.
Take the fruit pie out of the tin and allow to cool on a wire rack.

Cooking steps

Procedure
(Pre-)heat cooking space to 180°C with Pizza Plus
Action
Pizza Plus 180°C for 55 Mins

Tips

Other stone fruits, depending on the time of year, can be used in place of nectarines.

  • ø 26 cm springform tin
  • Wire shelf
Shopping list
Quantity Ingredient
175 g butter
Flour for rolling out
2 tbsp cornflour
200 g bilberries
Butter for greasing
½ tsp salt
300 g white flour
1 egg
1 kg nectarines
1 unwaxed lemon
2 tbsp cane sugar
125 g sugar
2 tbsp ground almonds

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