Cream Fruit Pie
A baked dessert with a shortcrust pastry base, topped with fruit filling and whipped cream.
Ingredients
flour
200 g
butter
100 g
white sugar
80 g
egg
90 g
baking soda
1 g
vanilla powder
a pinch
mixed diced fruit
300 g
cornstarch (for thickening the fruit filling)
50 g
whipping cream
200 g
Instructions
1
Make the shortcrust pastry dough
Combine ingredients A (flour, butter, white sugar, egg, baking soda, vanilla powder) evenly into a shortcrust pastry dough, then refrigerate until needed.
2
Make the fruit filling
Add water to a pot, pour in the mixed diced fruit from ingredients B, bring to a boil, then thicken with cornstarch; bring to a boil again, turn off the heat, and let cool to form the fruit filling.
3
Bake the pastry sheet
Roll the pastry dough into a thin sheet, line a baking pan with it, and bake until cooked through.
4
Assemble
Spread the fruit filling evenly over the baked pastry sheet, top with a layer of whipping cream, then pipe decorative patterns on top to finish.
