Delighted that Silvia Todesco will be joining us each month to share one of her delicious Italian recipes.. This month a fruit pie that uses up that odd pieces of fruit that are passed their best. It is very simple to make with Silvia’s directions and I will certainly be making it next time we have visitors..
Fresh Fruit Pie with Sugar Glaze
I can proudly say that a pie like this has never been seen before because it was invented by my mom many years ago… She prepared it for me and my brother usually at the end of the summer, when all the fruit plants of her garden where ready to harvest at the same time and using all those fruits in a short amount of time was kind of challenging!
A few tablespoons of sugar, few tablespoons of flour, eggs, butter and her leftover fruit and the pie was ready! She would use fresh figs, plums, peaches and apples, but since here in Mid West I have never seen a fresh fig ( 😦 ), I used plums, peaches, pears and apples instead.
What I love about this pie is: 1) that you will need just a tbs. for measuring; 2) that you can really use as much fruit as you like (only important part is to cut it super thin and drain it very well for few hours before arranging the pie; 3) only a bunch of ingredients needed; 4) besides preparing the fruit, it literally takes few minutes to obtain a batter ready for baking; 5) last but not least, that delicious, crunchy layer of sugar glaze that get formed on top of the pie once is cooked. In other word this pie is and extraordinary experience were the wet, moist mixed fruit touches the thin sweet crust, for an epic deliciousness.
Ingredients for a 9” round spring pan
- 4 eggs
- 5 tbs. sugar for the batter
- 1 tbs. sugar for the fruit
- sugar to taste for the crust
- 4 tbs. all purpose flour
- 1 lemon zest and juice
- 1 stick melted unsalted butter
- seasonal fruit (cut in small pieces and deprived of the juice)
- *optional: a few tbs. schnapps
I didn’t remember how much fruit my mom used for this recipe and her cookbook reported “fruit to taste” so I used what I had available: two pears, 4 plums, one peach and a little apple (the apple is not in the picture because I forgot to add it… Lol… that’s what happens with for kids around).
Start by lining a 9″ round spring pan with parchment paper.
Then grate the lemon zest and set it aside, squeeze the lemon and keep the juice aside.
Cut the fruits in small thin pieces, dust with a bit of sugar and add the lemon juice, stir and let the mix resting in a colander as long as possible to get the fruit draining from its own juice.
Make the batter using the other ingredients: first mix the eggs with the sugar and the lemon zest.
Continue by adding the flour and finally the melted butter at room temperature.
Pour half of the batter in the pan, cover it with the fruit (try to arrange the fruit evenly) and last cover the fruit with the remaining batter. Dust the butter with few tbs. of sugar.
Bake at 360 F. for about 50 minutes or until the sugar looks crystalized.
Serve it when completely cooled off.
Oh my this pie is sooooooooo goooood!
LEARNT IT, MADE IT, LOVED IT!
TIPS: – If you prefer to realize a smaller cake, for the same butter quantity use 4 tbs. sugar and 4 tbs. flour.
– I know for sure my mom usually add to the butter a few tbs. of “grappa” (schnapps) to avoid any egg aftertaste and to dilute the batter. I skipped the “grappa”, and the pie was delicious anyway.
I really hope you like this recipe, and please, if you do, share it, like it, leave a comment, and subscribe to my blog if you would like to receive a new recipe each week for free.
About Silvia Todesco
I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.
I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!
But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.
Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!
So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.
Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!
Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).
Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.
In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!
Connect to Silvia
Silvia would love to receive your comments and it would be great if you could share the post.. thanks Sally.
You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. https://smorgasbordinvitation.wordpress.com/italian-cookery-with-silvia-todesco/