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If you like simple, quick and tasty recipes, this is definitely the right one for you!
Use a pie crust mould (without the removable bottom), grease it with butter, preferably line it with no parchment paper (like I did)! The pie bottom contains fruit and I found it difficult to serve the pie nicely at the end. Fine, I must be honest with you, we were impatient and nibbled the pie before it had cooled completely. :-)))
Baking tools: Pie mould 26 cm ⇒ buy HERE
Prep time: 15 minutes + baking time: 50-60 minutes
Ingredients for the Summer Pie:
150 g Cane Sugar (+ 80 g Cane Sugar for sprinkling)
120 g finely ground Flour
700 g Fruit – Cherries, Currants, Gooseberries, Raspberries, Blueberries etc. (You can also use frozen fruit.)
80 g Butter + a little Butter for greasing the pie mould
Method: Summer Pie
Preheat the oven to 180 °C and grease the pie mould with butter. Using a mixer, beat three eggs and sugar until light and fluffy. Then add flour gradually while stirring slowly.
Prepare the fruit (in case you are not using frozen fruit):
Pit the cherries – they do not need to be juiced. The rest of the fruit is hulled and washed if necessary. Divide all fruit into two halves. Put the first half into the pie mould and pour the batter over it.
Top your pie with the remaining fruit and with pieces of butter. Finally, sprinkle cane sugar evenly over your pie. Bake until golden brown (about 50-60 minutes) and allow to cool completely before serving.
Tip: I reduced the amount of butter for dusting because I thought it is too much. However, it is better to keep the exact amount, as it makes a nice crust with sugar.