Freeform Fruit Pie

If creating a perfectly crimped pie crust drives you crazy then you will love this Freeform Fruit Pie. It embraces the beauty of imperfection in everything but taste.

2 cups sifted plain flour
125g chilled, chopped unsalted butter
1/4 cup caster sugar, plus extra for sprinkling
2 egg yolks
1/3 cup almond meal
5 ripe figs, halved
4 pears, cored and cut into wedges

Place flour, butter, caster sugar and egg yolks in a bowl and beat until mixture resembles breadcrumbs. Slowly add 2-3 tablespoons of chilled water whilst continuing to mix and beat until the mixture comes together into a ball. Cover with a teatowel and refrigerate for 20 minutes.

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Roll the dough out into a circle until 5mm thick. Sprinkle centre with almond meal then create a pile with figs and pears. Sprinkle with sugar. Fold the sides of pastry firmly over the fruit to partially enclose, leaving the centre exposed. Place on lined tray. Bake for 40 minutes or until golden. Remove from oven and serve warm.

Tip: You can substitute for any type of fruits or berries which are in season. Why not try peach and blackberry pie in a month or so when the shops are flooded with stone fruit?

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