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1 Karen's Rustic Fruit Pie

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Karen's Rustic Fruit Pie

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Ingredients

6 portion(s)

Pastry

  • 250 g flour
  • 40 g sugar
  • 125 g Butter
  • 30 g iced water

Filling

  • 40 g plain flour
  • 40 g sugar
  • 40 g hazelnuts
  • 1 teaspoon cinnamon
  • 12 slices fresh seasonal fruit, Stone fruit works really well.
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  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Pastry

  1. Mill sugar 6sec speed 9

    Add flour and butter chop 5sec speed 7

    Add iced water 15sec speed 5

    Roll out on Thermo mat and then transfer to Lined oven tray

    2. Filling Flour

  2. Add all ingredients into TM bowl and mix 3 sec speed 6

    3. Assembly

  3. Put pastry onto lined oven tray and spread flour mixture in a circle with a 10cm gap around edge.

    Put sliced fruit over the flour mixture then turn edges over to make a pie.

    Sprinkle with sugar and bake for 30 to 40 mins on 190deg until pastry golden.

    serve with whipped cream or custard…..

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks. We and our guests

    Submitted by Tiny on 15. December 2015 - 10:31.

    Thanks. We and our guests LOVED this. Perfect summer dessert.

    I used stone fruits, soaked in liqueur, then drained. I will try apple, pear and rhubarb next time.

     I Found the instructions a little confusing, but realised the flour, sugar, cinnamon and nut (I used walnuts) mix make up the 'flour mix'. That quantity made about 1-2 cm high mound to place the fruit on, which absorbed the fruit juices and formed a delicious crust when baked.  Of course my pastry was not as symmetrical as the picture, but, it's called 'rustic' for a reason.  

    A real hit, thanks so much, this will become a regular in our house.

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