Fruit pie

with nectarines and bilberries


30 minutes

Resting time

30 minutes

Cooking time

55 minutes



Combair V2000 from 2021

Sweet shortcrust pastry

300 g white flour

75 g sugar

½ tsp salt

175 g butter

cold, cut into cubes

1 egg


1 kg nectarines

200 g bilberries

50 g sugar

2 tbsp cornflour

1 unwaxed lemon

some grated zest and juice


Butter for greasing

Flour for rolling out

2 tbsp ground almonds

2 tbsp cane sugar

Sweet shortcrust pastry

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.


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


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.


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

(Pre-)heat cooking space to 180 °C with PizzaPlus

Preheating finished. Put the food in.

PizzaPlus 180 °C for 55 Mins


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

Additional information

Recipe number


Created by

V-ZUG Ltd.

Created on