During the winter season you can add any kind of frozen berries (strawberries, raspberries, blueberries, blackberries, etc.). If you prefer sweeter pies, you can also add apricots, peaches or cherries or combine the fruits up to your imagination. Banana is a secret ingredient. It gives a beautiful texture and very interesting taste.
Easy Fruity Pie is suitable for kids 2 plus because of a possible egg white intolerance.
Total Time: 1 hour
150g of butter, soft in cubes
150g of cane sugar + 1 tablespoon of vanilla sugar
3 whole eggs
1 teaspoon of lemon zest
300g of plain flour, sifted
1 teaspoon of baking powder
3 tablespoons of ground almonds or hazelnuts
250ml of lukewarm milk
400g of fruits (I used raspberries, strawberries, currants, apricots and always 1 banana for the texture)
25g of butter, cold
60g of plain flour, sifted
2 tablespoons of caster superfine sugar
Preheat the oven to 180 degrees.
Place the butter and sugars in a large bowl. Whisk them together well until it gets into a smooth texture.
Whisk the eggs into the mix, one at the the time. Continue until it becomes a foamy and white texture, for about 3 minutes.
Add lemon zest, flour with baking powder and ground almonds/hazelnuts.
Next, stir in the banana or slice over the top, later on.
Slowly pour in lukewarm milk and mix well.
Place the batter into the lightly greased pie form (I used 26cm pie pan or 25cm springform pan).
Generously sprinkle all the fruits over the top.
In a small bowl place the butter, flour and sugar. Work with hands until you get a crumby texture.
Sprinkle The Crumble over top.
Place the pie in the oven and bake for about 40 minutes until it looks nicely golden and is baked through.
Makes 10 serves.