Boiling Fruit Pie
8 servings
30 minutes
The bubbling fruit pie is the embodiment of Mediterranean culinary luxury. Its roots trace back to the traditions of festive desserts filled with nature's generous gifts: raisins, almonds, and cherries softened by butter and aromatic brandy. The pie preparation begins with boiling fruits in a sweet syrup that infuses them with a deep, rich flavor palette. The warm aroma of spices permeating the tender dough provides a sense of coziness and warmth. This pie pairs wonderfully with a cup of strong coffee or light dessert wine, and its texture – soft, rich, with a hint of moisture – makes it an ideal treat for long evenings with loved ones. A true delight for those who appreciate layered flavors and the richness of traditions.
1
In a large pot, place dried fruits, almonds, cherries, sugar, butter, brandy, and 250 ml of water. Bring to a boil and cook until the sugar dissolves and the butter melts. Remove from heat and let cool at room temperature.
- Dark raisins: 320 g
- Zante currants: 150 g
- Almond: 100 g
- Golden raisins: 320 g
- Cocktail cherries: 100 g
- Soft brown sugar: 230 g
- Butter: 125 g
- Brandy: 3 tablespoons
2
Preheat the oven to 160 degrees. Grease the pie dish with butter.
3
Lightly beat the eggs and add to the fruits, then sift the flour and spices. Mix everything together, working very quickly and carefully; do not use a mixer. Transfer the mixture to a mold and smooth it with wet fingers. Wrap the mold in newspaper on the outside and place it on a few more sheets. Bake for 1.5-2 hours until done. Cool in the mold, covered with a towel. If not consumed immediately, transfer to a container.
- Chicken egg: 2 pieces
- Wheat flour: 90 g
- Spices: 2 teaspoons
