Another popular snack (sweet) in Indonesia is fruit pie. It is very easy to make. The difference between this fruit pie and other pies (apple pie, berry pie, rhubarb pie, etc) is in the filling (doh! it’s obvious :D). The filling for this pie is only pastry cream and then topped with fresh fruits. That’s all.
I’ve made apple pie before. But for this pie I didn’t use the same recipe for the shell. The recipe is from the owner of the bakery / cafe I trained in when I was in Singapore.
Book store or library is my favourite place to visit. I could find lots of new interesting books. And then one day I was in the food section in the book store. I was just randomly looking for a recipe book. And then I saw it. The book made by the owner of the bakery I trained in for 6 months. It was the only one there. I grabbed it and checked the book a bit. Amazing that he even write the recipe of my favourite chocolate mousse that he sells in the bakery. So I bought it.
I haven’t tried so many of his recipes because they require lots of fancy things that I can’t get in normal supermarket. But I’ve tried the recipe for this pie shells. It is soooo good.. Crunchy but still soft and nice. Not too sweet. Perfect for me.
- 250g flour
- 175g unsalted butter
- 100g icing sugar
- 35g ground almond
- 1 egg
- a pinch of salt
- pastry cream for filling
- fresh fruits for topping (your choice, I use kiwi, apple and orange)
- In a food processor or large bowl, place all dry ingredients and butter. Mix well.
- Add egg and mix again (in pulse mode if you’re using FP)
- Let it rest for at least 2 hours and overnight in the fridge.
- Take a little bit of dough and flatten it a bit and then try to fit it into the pie mould (you have to work quickly here so the dough won’t be soft and sticky again). Trim the extra dough. Poke the pie shells with knife or fork. And let it harden in the fridge once again.
- Preheat oven to 180C. Bake the shells for about 8 to 10 minutes or until golden brown. Remove from heat and let it cool down.
- Take 1 tsp / tbsp (depending how big is your mould) pastry cream and place it in the pie shells. Repeat the process with the remaining shells.
- Arrange sliced fruits on the pie and brush. Dust with icing sugar (optional). Serve cold.