Fresh Fruit Pie
Fresh Fruit Pie
This recipe is courtesy of Paula Shoyer and it appears in her latest book, The Kosher Holiday Baker. It has an especially great section on Passover desserts.
Recipe type: Dessert
- ¼ cup sugar
- 2 tablespoons margarine, at room temperature for about 15 minutes, plus 1 tablespoon for greasing pan
- 1 large egg
- 2 teaspoons vanilla
- ⅔ cup potato starch
- ⅓ cup matzoh cake meal
- ½ teaspoon baking powder
- dash salt
- ½ cup sugar
- 3 tablespoons potato starch
- 3 ½ cups berries or fruit cut into ½-inch (1.25-cm) pieces
- Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch pie pan with the tablespoon of margarine. Set it aside.
- To make the crust
- In a medium bowl, beat the sugar and margarine with an electric mixer. Add the egg and vanilla and mix until combined, scraping down the bowl as needed. Add the potato starch, cake meal, baking powder, and salt and mix on low speed until combined.
- Using your hands, squeeze and flatten handfuls of dough, and press them into the sides and bottom of the pan. To make the top edge of the crust pretty, use your fingers to create a small ledge. Place the pan in the freezer for ten minutes.
- To make the filling
- In a medium bowl, combine the sugar and potato starch with your fingers. Add the fruit and mix until the starch is mostly dissolved. ( if you’re using only blueberries in your pie, the white-colored starch on the berries will melt away during baking.) Spoon the filling into the chilled crust and use a silicone spatula to pat down the top. Put the pie on a cookie sheet and bake it for 50 minutes to one hour, or until the fruit bubbles. Cool and store covered in the fridge for up to three days or freeze up to three months.