Fruit Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the piecrust
- 375 grams Pastry flour
- 1 pinch salt
- 200 grams cold Vegetable fat
- 1 egg
- 6 Tbsps Iced water
- For the filling
- 2 Apple (tart)
- 1 Tbsp lemon juice
- 150 grams Strawberries
- 300 grams Raspberries (frozen)
- 100 grams jam sugar (3:1)
- 1 Tbsp cornstarch
Preparation steps
Preheat the oven to 200–220°C (approximately 400–425°F).
For the piecrust: Mix the flour with the salt. Incorporate the cold shortening with a fork until the texture is a fine crumb. Mix the egg and the ice water together and quickly stir into the flour and shortening with a fork. Tip the dough onto a lightly floured work surface and bring together with hands. Divide the dough into two equal portions, cover with plastic wrap, and refrigerate 30 minutes. Then, between two pieces of plastic wrap or waxed paper, roll out each slightly larger than the pie dish and refrigerate again.
Peel and core the apples and cut them into pieces. Mix with lemon juice. Rinse and quarter the strawberries. Thaw the raspberries and mix with the apple slices, strawberries, sugar, and cornstarch.
Line the pie dish with one of the piecrusts, letting the edge overhang. Pile in the fruit filling. Place the second crust over it and pinch edges together. Cut 1–2 vents through the dough on top so that steam can escape from the interior during baking.
Bake in the oven for 30–45 minutes until golden brown.
Serve warm or cold.
