Recipes

Sift the flour and baking powder on a kneading board, add 100 g of sugar and chopped cold butter. Rub with your hands to get rough crumbs. Add the egg and vanilla extract.

Bring everything together, knead shortly and form a ball. Add a bit more flour if the dough is too soft or sticky. Wrap it in a plastic wrap and leave in the fridge for half an hour.

Wash, peel and core apples. Chop them, and cook for 10 minutes with 20 g of sugar and 1-2 tablespoons of water. Let them cool.

Peel and chop the peach and the plums. Both peaches and plums that I had were very ripe and juicy. In case yours are hard, you might want to cook them with apples and soften them a bit.

Mix all the fruit together and add a few teaspoons of lemon juice.

Take about 2/3 of the dough and press it into a shallow 24 cm cake tin, covering the bottom and the sides up to about 2 cm.

Pour the fruit in and level with a spoon. Sprinkle with a tablespoon or two of cornstarch.

Roll out the rest of the dough (over a piece of plastic wrap) and cover the pie. Make a few holes for vents. Trim the upper disc if necessary and seal the edges pressing lightly with a fork.

Bake in an oven preheated to 180°C for about 40 minutes or until golden.

Let it cool in the tin and then flip on a plate and then on a cooling rack.

Sprinkle with powdered sugar and serve with some whipped cream or vanilla icecream.