Summer Fruit Pie Recipe

start Preheat the oven to 180 °C (th. 6).

Butter a pie pan, then spread the dough in it and cover it with a disk of parchment paper.

Spread the pastry with baking balls or dried vegetables and bake for 15 minutes.
Remove the balls and paper and continue baking for 5 minutes, until the bottom is cooked.
Let cool, then remove from pan.

Bring milk to a boil with vanilla bean split in half and scraped out.
In a bowl, whisk the eggs with the sugar until the mixture turns white, then add the cornstarch and whisk again.

Pour the milk over this mixture and mix gently, then return the mixture to a saucepan.
Cook the custard for 3 minutes from the first simmering, without stopping to stir.

Transfer to a baking sheet, cover with plastic wrap and chill for at least 20 minutes.

Remove the cream from the refrigerator and whip it briskly to make it smooth.

Wash the strawberries and blueberries.
Hull the strawberries and cut them in 2.

Peel the orange and remove the segments.

Peel the papaya and melon and cut into pieces.

Spread the cream on the bottom of the pie, then arrange the strawberries around the edge.

Place the other fruits harmoniously in the center of the pie and finish with a few mint leaves.

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