Christmas Fruit Pie

Baking - sweet

Preparation time

2h 0min

Total time

3h 0min

Portion

10 piece(s)

Level

TM 5

by Vashti

published: 2017/01/16

changed: 2017/12/08

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Ingredients

Pate Brisee (Short Crust Pastry)

350 grams bakers flour, or All Purpose Flour
1 teaspoon salt
30 grams raw sugar, or Whits Sugar
226 grams unsalted butter, Chilled in small cubes
60 - 120 grams ice water
50 grams cream, for glazing

Cherry filling

550 grams fresh cherries or other fruit such as Apples, seeds removed
150 grams raw sugar
30 grams arrowroot flour
Pinch salt
1 tablespoon lemon juice
0.5 teaspoon vanilla extract
25 grams Butter, cubed
1 teaspoon mixed spice, optional

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Recipe's preparation

Pastry

1 Place everything except water into the bowl and mix for 10 sec/speed 6

2 Add water through the lid and kneed for 20 - 30 sec "Dough mode" untill dough just holds together.

3 Turn Dough out onto Thermomat or something similar and make a ball split it into two balls and flatten them out into dsk shapes. Refridgerate for about an hour either wrapped in plastic or in your mat.

4 Pre heat the oven to 180 degrees

5 Roll out one disk to 30cm and fit into a pie dish crimping the edges - cover with plastic and refridgerate

6 Roll out second disk and with a 6cm Star cookie cutter cut out 20 shapes - cover and refridgerate until needed.

7. Bake shell for 10 min at 180

Filling

If using other fruits grate for 10 seconds at speed 4

1Combine everything except butter in bowl for 15 minutes

then transfer to pie shell.

2 Dot mixture with cubes of butter and then lightly brush the edge of the pastry with cream.

3 Start placing the stars on the filling working from the outside in making sure the tips of the stars are touching.

4 Lightly brush every surface with cream and sprinkle with granulated white sugar

5 Bake for 15 min at 200 and then reduce to 180 for 25 -35 min. If edges start to darken cover with a foil ring.

6 Let it rest for a few hours and serve with cream or ice cream

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Dessert