Hi everyone! Today’s recipe is very simple and perfect for the season. It’s an apple, strawberry and kiwi Pie ?? This pie is made up of a pie crust, filled with an apple, strawberry and kiwi compote and nicely decorated with some pie crust. The kiwi adds some acidity that balance with the sweetness of the apple and strawberry. I really love this pie because it’s very flavorful, super easy and quick to make and requires only 2 preparations.
For a 22cm diameter and 3cm high Pie:
Pie Crust:
- 270g of flour
- 100g of icing sugar
- 150g of butter
- 50g of eggs (=1)
- 2,5g of salt
Compote:
- 400g of strawberries
- 400g of kiwis
- 350g of apples
- 30g of sugar
- 30g of lemon juice
- 50g of butter
- 1,25 tsp of cinnamon
- 1 sachet of vanilla sugar
We’ll start with the compote:
1. Peel and cut the apples into small cubes. Do the same for the kiwis. Place them in a saucepan with the strawberries, the sugar, the cinnamon, the butter, the lemon juice and the vanilla sugar.
2. Cook over medium heat for 20-30min until the fruits have completely softened. The mixture should also thicken. Don’t forget to stir from time to time.
3. Pour the compote into a bowl and let it cool down.
For the pie crust:
1. In a bowl, combine the flour with the sugar and salt.
2. Add the cold butter cut into small pieces and mix with your fingertips until you have a sandy mixture, similar to a crumble. You can also do this step using the flat beater of a stand mixer.
3. Add the egg and mix to form a ball.
4. Wrap the dough with cling film and refrigerate at least 1h.
It’s time to assemble!
1. Preheat the oven to 180°C/356°F fan-assisted.
2. Divide the dough into half. Roll the first half to 3mm thickness. Cut a circle of 22cm. Take the scraps and refrigerate them. Place this circle over a baking tray and refrigerate.
3. Repeat this step for the second half of dough. This time you will cut rings of 1/2cm into this circle using each time a smaller mold. If the dough is too soft, you can freeze it for a couple of seconds.
4. Once you’ve cut all the rings, freeze the circle 15min.
5. Roll the scraps into a rectangle so you can cut strips of 3cm wide. You can freeze the dough at any time if it becomes hard to manipulate.
6. Freeze the strips for a couple of minutes and then place them inside your mold. Make sure that the edges and the bottom are perfectly welded together.
7. Fill the mold with the compote.
8. Take the rings of dough and place 3 of them (or more depending on the size of your pie) on the surface with enough space between them. You can use the rest of the dough to decorate the pie as you wish. I’ve added small pieces of dough between each ring.
9. Sprinkle the crust with some sugar and cook the pie for ~20min. Check the cooking time regularly, the crust should be golden.
10. Let it cool down completely before unmolding. Hot, this pie is very delicate so be careful.
Your Pie is ready! You can either eat it cold or slightly warmed up.
Don’t forget to send an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!
