Fruit pie

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

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.

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

Action

PizzaPlus 180 °C for 55 Mins