Blueberry-nectarine Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,123 cal. | (149 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 176 g | (152 %) | ||
| Carbohydrates | 340 g | (227 %) | ||
| Sugar added | 75 g | (300 %) | ||
| Roughage | 26 g | (87 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,343 mg | (34 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 109.7 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 660 mg | |||
| Complete sugar | 123 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 200 grams cold butter
- 1 egg
- 75 grams sugar
- 1 tsp Ground cinnamon
- 2 ripe Nectarine
- 250 grams Blueberries
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Mix the flour, butter, egg, sugar and cinnamon in a bowl. Knead quickly into a short pastry, wrap in plastic wrap and let rest for 30 minutes in the refrigerator.
Rinse the nectarines, cut in half, remove pits and cut into thin slices. Sort blueberries, rinse and drain well.
Roll out 2/3 of the dough on a floured work surface. Place in a greased pie pan and flute the edge. Prick bottom of crust with a fork and spread the fruit on top.
Roll out the rest of the dough about 2 mm thick and cut out about 2 cm (approximately 3/4–inch) wide strips with a pastry wheel. Arrange strips in a lattice pattern over the pie.
Put the pie in the oven and bake until golden brown, about 40 minutes. Serve at room temperature or lukewarm.
