Apricot Cherry Pie with Banana Cream Without Sugar

Summary

Ingredients

For the dough:

• 360 g flour
• 90 g butter, cold
• 1 egg (s), chilled
• 8 tablespoon water, ice cold

For covering:

• 500 g apricot (s), ripe
• 500 g cherry (s), ripe
• 1 apple, sweet variety
• 3 tablespoon cornstarch
• Possibly apple syrup if the fruits are too sour

Also:

• 1 banana (s), very ripe
• 250 ml cream
• 0.5 ½ vanilla pod (s)

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Instructions

1. For the dough, knead the flour with the chopped cold butter in a kitchen mesh until finely crumbly. Add the cold egg and knead. Gradually add the cold water.
2. It is important that all ingredients are well chilled and processed very quickly. The dough is finely crumbly after processing in the machine. Now put the dough in a freezer bag and briefly press it into a lump with your hands. Now let the dough rest in the refrigerator for at least 1 hour.
3. Clean and core the fruit. If possible, leave the cherries whole or halve them at most. Halve small apricots, quarter large apricots. Cut the apple without the core into approx. 1 cm cubes. Mix the fruit carefully in a bowl and let stand for at least 30 minutes. During this time, liquid may leak out and must be removed. Now mix the cornstarch and, if desired, about 3 tablespoon apple syrup into the fruit.
4. Halve the cooled dough. Cool half further until processing. Roll out the other half to about 2 mm and use it to form the bottom and the side of the pie. If you are using a pie form, all you need to do is roll out a large sheet of the dough, place it over the form, adjust it with your fingers and cut off the edge. I use a classic cake shape with a rim that is too high for a pie. Therefore I first roll out 1/4 of the dough and cut about 4 - 5 cm wide strips for the Pierand. I process the other quarter into Pieboden. Of course, the cake shape can also be simply laid out and cut to size. In my experience, however, it never gets that clean and even.
5. Tip: roll out the dough on baking paper. So it can be transferred to the mold more easily without tearing.
6. Preheat the oven to 200 ° C top / bottom heat.
7. Prick the pie base several times with a fork. Now fill the fruit in the mold without any liquid and distribute it.
8. Roll out the remaining dough approx. 1 - 2 mm thin and shape for the surface of the pie as desired. For example, 1.5 cm wide strips for a grid or with a cookie cutter, you can use both the cut-out shapes and the perforated plate to cover. Cover the pie with batter as desired.
9. Now place the pie directly on the floor of the oven for 3 minutes. Then bake the pie on a tray on the middle rack. After 15 minutes, reduce the temperature to 170 ° C. The total baking time is 45 minutes.
10. Let the finished pie cool for at least 4 hours. I prefer the pie cold and put it in the fridge overnight.
11. For the banana cream, finely puree the banana with 2 tablespoons of cream and the pulp of the vanilla pod.
12. Whip the remaining cream until stiff and fold into the banana sauce. If you want, you can put this mass in the freezer for about 2 hours, then it becomes similar to an ice cream and is deliciously refreshing, especially in summer.
13. Tip: I use the remnants of the dough to form biscuits, which I spread with apple syrup and bake with the pie for a few minutes.

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