Light Fruit Pie
4 servings
60 minutes
A light fruit pie is a delicate and airy treat with a crisp base and velvety cheese filling. Its origin can be linked to the traditions of Russian cuisine, where simple yet exquisite desserts were valued for their taste and accessibility. This pie combines the softness of ricotta and mascarpone with the natural sweetness of peaches, bananas, and pineapples, creating a harmony of flavors. The fragile dough with an almond note adds structure to the dessert, while powdered sugar provides an elegant finishing touch. This pie is perfect as a morning breakfast, a light dessert after dinner, or a treat for guests.
1
Mix flour with cold butter and sugar until crumbly, add almond (dried and crushed with skin), mix well, add egg and knead the dough. Then refrigerate for 30 minutes.
- Butter: 50 g
- Cane sugar: 50 g
- Wheat flour: 40 g
- Ground almonds: 40 g
- Chicken egg: 1 piece
2
Then spread the dough in the mold, prick it with a fork, and bake for 20 minutes at 180 degrees.
3
While the dough is baking, we prepare the filling by mixing cheeses and adding powdered sugar (those on a diet or who simply don't like sweets can skip the powdered sugar).
- Mascarpone cheese: 200 g
- Ricotta cheese: 200 g
- Powdered sugar: 100 g
4
When the dough cools, we spread the filling on it, decorate with sliced fruits, and sprinkle a little powdered sugar on top.
- Peaches: 1 piece
- Bananas: 1 piece
- Canned pineapple: 0.3 jar
- Powdered sugar: 100 g