Summer Berry Pie with Polenta and Almonds
4 servings
40 minutes
Summer berry pie with polenta and almonds is the essence of Italian summer in a dessert. Its history traces back to traditional Italian recipes using local ingredients: cornmeal (polenta), nuts, and fresh berries. The delicate buttery dough gains a light graininess from the polenta, while the almonds add a refined nutty aroma. The sweet and tart-fresh berries combined with lemon zest create a harmony of flavors, reminiscent of sunny days and the warmth of the Mediterranean. The pie is perfect for summer tea or as a light dessert after dinner. It can be served warm or chilled, garnished with fresh berries and a sprig of mint. Soaking it in lemon syrup makes it especially tender and fragrant.
1
Preheat the oven to 180 degrees. Line a square (24 cm) or round (27 cm) baking pan with parchment paper. Whip the softened butter and 175 grams of sugar until creamy.
- Butter: 175 g
- Cane sugar: 225 g
2
Add beaten eggs and polenta, mix again, then add nuts, vanilla, and baking powder. Using a metal spoon, fold in half of the raspberries and blueberries, and add the grated zest of 1 lemon. Pour the batter into a mold and bake for 30-35 minutes until done and golden.
- Chicken egg: 3 pieces
- Valsugana instant polenta: 150 g
- Ground almonds: 100 g
- Vanilla extract: 1 teaspoon
- Baking powder (raising agent): 2 teaspoons
- Blueberry: 300 g
- Raspberry: 400 g
- Lemon: 1 piece
3
In a small saucepan, mix the remaining sugar and juice from half a lemon. Heat while stirring until the sugar dissolves, about 1-2 minutes, to a syrup consistency.
- Cane sugar: 225 g
- Lemon: 1 piece
4
Make holes in several places in the pie with a stick and pour warm syrup over it.
- Cane sugar: 225 g
- Lemon: 1 piece
