Summer berry pie

Name: Summer berry pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 350 grams plain flour; 250 grams butter, diced; 140 grams icing sugar, plus 2 tbsp extra; 100 grams ground almonds; 1 zest orange, plus a tablespoon of juice; 1 large egg, separated; 750 grams mix of cherries (stoned if you have a stoner, or halved and stoned), blueberries, blackcurrants, redcurrants and blackberries; 2 Tbsps cornflour; 1 serving granulated sugar, for sprinkling

Summer berry pie is a lacto ovo vegetarian recipe with 6 servings. One serving contains 808 calories, 12g of protein, and 44g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have flour, granulated sugar, orange zest, and a few other ingredients on hand, you can make it. A couple people really liked this dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs.

Ingredients you will need

Almond Meal

Powdered Sugar

Butter

All Purpose Flour

Equipment you will use

Food Processor

Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.

Ingredients you will need

Dough

Water

Egg Yolk

Split the pastry in half, wrap in cling film, then chill for 30 mins.

Ingredients you will need

Wrap

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins.

Ingredients you will need

Beans

Equipment you will use

Oven

Pie Form

Remove the paper and beans.

Ingredients you will need

Beans

Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.

Ingredients you will need

Orange Juice

Powdered Sugar

Corn Starch

Berries

Base

Roll out the remaining pastry until big enough to cover the pie with a slight overlap.

Ingredients you will need

Roll

Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots discarding the pastry circles you stamp out.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.

Ingredients you will need

Granulated Sugar

Egg Whites

Fruit

Equipment you will use

Oven

Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

Ingredients you will need

Clotted Cream

Single Cream

Ice Cream

Equipment

Ingredients

Servings:

350grams

plain flour 250grams

butter, diced 140grams

icing sugar, plus 2 tbsp extra 100grams

ground almonds 1

zest orange, plus a tablespoon of juice 1large

egg, separated 750grams

mix of cherries (stoned if you have a stoner, or halved and stoned), blueberries, blackcurrants, redcurrants and blackberries 2Tbsps

cornflour 1serving

granulated sugar, for sprinkling

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie can be paired with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.