Summer Cream Pie
6 servings
60 minutes
Summer creamy pie is the embodiment of a sunny day in a dessert inspired by Italian traditions. Its delicate airy dough, made from whipped eggs and sugar, perfectly complements the silky custard. The filling features aromatic pieces of pear and apple that reveal their juiciness and sweetness after light cooking. Baked in two stages, the pie develops a golden crust while remaining soft inside. Italians appreciate it for its lightness and balance of flavors, as well as its versatility – it pairs perfectly with morning cappuccino or an evening glass of wine. The summer creamy pie invites you to enjoy the best notes of summer in every bite.
1
Separate the egg yolks from the whites.
- Chicken egg: 4 pieces
2
Add 2/3 cup of sugar to the yolks and beat until a uniform light yellow mass is formed.
- Sugar: 1 glass
3
Pour the remaining sugar into the egg whites and whip until white foam forms.
- Sugar: 1 glass
4
Add egg whites to the yolks and gradually mix in flour and baking powder.
- Wheat flour: 250 g
- Custard (creme patissiere): 240 g
5
Peel and cut the pear and apple into pieces, pour hot water, and boil for 5 minutes.
- Apple: 1 piece
- Pears: 1 piece
6
Prepare two packs of custard with two cups of milk and add a pear and an apple to it.
- Milk: 500 ml
- Apple: 1 piece
- Pears: 1 piece
7
Preheat the baking dish and grease it with butter.
8
Place the dough in a baking dish and bake for 5-7 minutes.
9
Place the fruits in cream on top and bake for a total of 25 minutes.
