Summer’s Best Fruit Pie

Now that it is summer and we have all kinds of fresh and beautiful fruits in our gardens or at the supermarket, it is time to make my favorite pie. Most of the work can be done the day before, make the cream and bake the pie shell. The fruit should be cut into small pieces just before serving. You can use anything you want. The pie is most impressive when you place the same types of fruits next to each other but if you want to make sure that everyone can taste each type of fruit, mix them up a bit. Either way, this fruit pie taste wonderful.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Summer’s Best Fruit Pie

Pastry dough:

1½ cups flour

6 oz. (180 grams) butter

3/4 cup (145 oz.) sugar

1 egg

Cognac cream:

3 eggs

6 tbsp. sugar

1½ tbsp. cornstarch

1 cup milk

½  tsp. vanilla  extract

1 tbsp. butter

1 tbsp. heavy cream

1 tbsp. cognac

Filling: 1 lb. fruit, raspberries, blackberries, blueberries, nectarine, melon, grapes, strawberries

apricot jam

To make dough, bland  flour, butter and sugar in a food processor until it resembles coarse breadcrumbs. Add the egg and just enough water  and stir until the mixture forms a ball. Wrap the pastry in plastic wrap and refrigerate 30 minutes or until you make the tart.

Preheat the oven to 340° F.

Remove the dough from the refrigerator and  let it sit 10-15 minutes (longer if the dough has been in the refrigerator over night), or until the dough gives to a light pressure. On a lightly floured board, roll the dough out to 1/4 inch thickness Transfer the dough to a pie pan. Refrigerate 10 minutes before baking

10 minutes.

To make the cream, whisk egg yolks, sugar and vanilla extract together.  Sprinkle cornstarch in egg mixture while whisking. Bring milk to a boil over low heat and pour slowly into the egg mixture. Return egg mixture to the pan and whisk until it thickens, 4 minutes. Bring to a boil, turn down the heat and let it simmer 2-3 minutes. Remove from the heat and add butte, cream and cognac. Pour cream into a bowl, cover and set in the refrigerator.

To serve, just before serving come the cognac cream in the baked pie shell and not before. The bottom will be soggy if you do it to early. Place the fruit that has be cut into smaller pieces in a decorative pattern. Melt the jam and pour over the fruit. Serve immediately.

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