Fruit pie Tutti-Frutti
8 servings
60 minutes
The Tutti-Frutti fruit pie is a true work of art in the world of desserts. Its roots trace back to Austrian cuisine, where special attention is given to the harmony of flavors and the texture of the dough. The delicate shortcrust base perfectly complements the juicy fruit filling, harmoniously intertwining apples, pears, nectarines, and plums. Light notes of cinnamon and ginger give the dessert a warm, cozy aroma. The nut topping adds a crunchy texture while cane sugar provides caramel sweetness. This pie is perfect for family tea time as well as festive gatherings. Served warm with vanilla sauce or whipped cream, it becomes even more exquisite. Each slice is a true delight reminiscent of sunny gardens and warm home comfort.
1
To prepare the dough: mix flour and butter until crumbly, add sugar and water, and quickly knead the dough. Roll the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
- Wheat flour: 325 g
- Butter: 150 g
- Sugar: 4 tablespoons
- Water: 1 tablespoon
2
Preheat the oven to 200°C.
3
Roll out the dough and line it in a 24-centimeter pie dish.
4
To prepare the topping: mix all ingredients until crumbly.
- Walnuts: 50 g
- Cane sugar: 3 tablespoons
5
Filling: if desired, peel the fruits. Cut into slices or chop. Spray with lemon juice to prevent browning.
- Apple: 200 g
- Pears: 150 g
- Nectarine: 150 g
- Plums: 4 pieces
- Lemon juice: 1 tablespoon
6
Mix cinnamon, ginger, sugar, and dry bread crumbs. Sprinkle part of the mixture onto the dough.
- Cinnamon: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Sugar: 4 tablespoons
- Breadcrumbs: 2 tablespoons
7
Place the fruits and spice mixture on the pie dish.
8
Evenly sprinkle the topping over the filling.
9
Bake in a preheated oven for 30 minutes or until the fruits are soft and the topping is golden.
10
Serve warm with whipped cream or vanilla sauce.