I am sharing this delicious pie dessert recipe that my Swiss grandparents have been following for years. The time to make it is now because there is so much fresh fruit in season! You can follow this recipe and tailor the fruit to your taste. In other words, you can use apricots, apples, or cherries. The one I just made was with apricots. It does take a little bit of time to make it because you have to prep some of the ingredients ahead of time. But trust me, this pie is a crowd pleaser so it is worth it!
It’s light, it’s just the right amount of sweet, and on a hot summer evening with a scoop of vanilla ice cream on top it’s the perfect dessert!
Light & Sweet Fruit Pie
What To Buy:
1. Decide what fruit you want to use.
- If cherries, buy a large bag.
- If apples, buy 4-5 gala apples.
- If apricots, buy about 8 large apricots.
- You may have extra but it’s always good to make sure you have enough.
2. Pilsbury Pie Crust (in the refrigerated section near the cookie dough)
3. Small bag of unsalted almonds
4. Small carton of Egg Beaters OR regular eggs. You can use either for the recipe.
5. Small bag of sugar
6. Small bag of flour
7. Small carton heavy whipping cream
8. Container buttermilk
9. Glass jam jar with lid*
- *You can use a small tupperware with a lid, too.
- Or just rinse out a jam/jelly jar once you are done with it and use that.
- You just need something with a lid that can hold the mixture.
First things first: you’ll need to make crème fraiche. Don’t worry- I’ll tell you exactly how! It takes a half day to a full day of ‘sitting out’ to become what you need it to be, so make it the night before or the morning of.
How to make crème fraiche:
You’ll need your small container of heavy whipping cream and your container of buttermilk.
Mix the contents of the carton of heavy whipping cream with 1 tsp buttermilk. Pour into a glass jam jar (or small lidded tupperware.) Keep out on kitchen counter for ½ to 1 day, closed. It will thicken. Great for sauces, too- helps with flavor and thickening. It is kind of a magic ingredient. It keeps in the fridge for 3 weeks and then freezes well after for later baking/cooking use.
You also will now need grated almonds. If you have a Cuisinart, grate 3 TBSP worth of almonds. If you don’t have one, use a large knife to chop up the almonds by hand. Be sure to chop them up well.
Now that you have your crème fraiche and almonds, we can make the pie!
Preheat oven to 450 degrees.
Flour both sides of a thawed Pillsbury Crust. Put rolled out crust in round Pyrex pie pan or other round pie pan. Pinch sides with fingers or use a fork so that it makes a wavy pattern around the edge of the pie and so that none of the crust hangs over the edges.
Pre-bake empty crust at 450 for 8 mins. When you take it out it should be very light brown.
Spread three TBSP of grated almonds across bottom. This absorbs juice that may run out of the fruit.
Whatever fruit you’ve chosen for your pie, make sure you fill up the center ‘empty’ portion of the pie with the fruit. Should be just about level with the sides of the pie pan.
For cherries, take out pit and slice cherry in half or in quarters. Arrange.
For apples, peel and cut apples into thin slices, not too thin though. About 1/8″ thick. Arrange them in concentric circles.
For apricots, pit and cut them into 1/8” slices. Arrange in concentric circles.
Fill chosen fruit into pie.
After you’ve placed your fruit sprinkle all over with ¼ cup sugar. Lower oven to 400 degrees and bake 15 mins. Take out.
Finally, prepare a mixture called “Teigli” that you will pour over the fruit and crust. It fills into the spaces around the fruit.
1/3 cup sugar
1 TBSP flour
Mix these dry ingredients.
Stir in 2-3 TBSP crème fraiche* made the Julia Child way as detailed above. Freeze the rest for future pies.
Stir in 1/3 cup eggbeater or 2-3 whole eggs.
Mix and pour over fruit and crust. Turn oven down to 350 and bake until a knife inserted in the pie is clean or almost clean. This took me 60 min. Keep an eye on it starting at 45 mins to make sure you don’t overbake.
Once the pie is done let it sit 10-15 mins before serving. I recommend a scoop of ice cream on top or whipped cream. Also keeps well in the refrigerator and can be enjoyed cold.