Swiss Fruit Pie

Pie crust:

  • 100g sugar
  • 100g softened butter (room temperature)
  • 200g flour
  • 1 egg

Mix all until it barely holds together. Don’t over knead. Make into a flattened ball and wrap in seran wrap. Place in freezer for >20min.

Turn oven on to 350F (180C).

Butter a pie dish and flatten dough into it with fingers. Sprinkle some almond meal to keep dough from from getting soggy. Lay fruit inside. Can go in the oven as is, or one can add the following egg custard along with the fruit:

  • 2 Tbsp of sugar
  • 2 eggs, lightly beaten
  • 1 Tsp of vanilla extract
  • 1Tsp of corn starch (or flour), mixed into the cream
  • 2 dl of cream

Cook in oven for 45min. Let cool.

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