Blackberry Pie
Blackberry Pie - The taste of summer!
Healthy, because
Even smarter
Nutritional values
Whole wheat flour is healthier white flour, because the outer layers of the grain kernel and the germ are ground. As a result, it contains more fiber to support the intestines, protein, B vitamins, and minerals, while the tart blackberries provide vitamin C.
Use frozen blackberries if you cannot get fresh berries. Make sure to allow enough time for defrosting so that guests do not have to wait.
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 215 mg | (5 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 7 ozs Rye flour
- 7 ozs Whole wheat flour
- Yeast
- ½ tsp sugar
- 8 ½ ozs lukewarm milk (0.3% fat)
- 3 Tbsps butter
- salt
- 3 Tbsps chopped almonds
- 3 Tbsps chopped Hazelnuts
- 3 Tbsps chopped Walnut
- 1 egg
- 14 ozs Blackberry
- 1 Vanilla bean
- 5 ozs Whipped cream
- 4 ozs powdered sugar
- 14 ozs Sour cream
Preparation steps
Put the flour into a bowl and make a well in the middle. Dissolve the yeast and sugar in half the milk and add this to the well. Combine with a little flour from the edge. Cover and let rise for about 30 minutes.
Melt the butter in a pan and add with the salt and the remaining milk to the dough. With the dough hook of a mixer thoroughly knead until the dough no longer sticks to the edges. Cover and let it rest again for 30 minutes.
Line a 10" springform pan with parchment paper. Stir the almonds, hazelnuts, and walnuts gently into the dough and line the pan with the dough. Separate the egg and use the yolk to brush the dough (the white can be used for something else). Bake at 400°F for 45 minutes until golden brown.
Remove the pie from the oven, allow to cool briefly, remove from the pan and let cool completely on a wire rack. Cut horizontally to form two equal layers.
Rinse the blackberries and drain them. Cut the vanilla bean lengthwise and scrape out the beans from the pod. Mix the heavy cream with 3.5 ounces powdered sugar and vanilla until stiff. Gradually add the sour cream.
Put one layer of pie on a cake plate with a cake ring around it. Put the cream mixture into a piping bag and pipe half onto the pie crust. Arrange the blackberries on the cream. Put the second pie layer on top and pipe on the rest of the cream.
Serve cut into pieces, dusted with the remaining powdered sugar.
