Summary

Ingredients

• 250 g flour
• 1 egg (s)
• 50 grams sugar
• 125 g butter
• 1 pinch (s) salt
• 300 g sloe puree, very finely pureed
• 100 g suar, brown
• 1 teaspoon cinnamon
• 2 teaspoon pudding powder (vanilla)
• 100 g almond (s), round
• 3 egg (s), separate
• Fat for the shape

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Instructions

1. Knead a dough from flour, white sugar, butter, egg and a pinch of salt and put it in the fridge for 30 minutes.
2. Mix the sloe butter with brown sugar, almonds, cinnamon, pudding powder and egg yolk. Beat the egg whites until stiff and fold carefully into the filling.
3. Grease a springform pan and roll out the shortcrust pastry so that a 3 cm high edge remains. Pour the filling into the mold.
4. Bake in a preheated oven at 200 ° C for about 30 minutes.
5. Tip: The basis for this recipe was the original American pumpkin pie. Instead of the sloes, 400g of pureed pumpkin meat are used in it.