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Fruit Pie

Erken's fruit pie (1914): 1 kg apples, ½ kg pears and ½ kg plums layered with sugar in an ovenproof dish, covered with a puff pastry lid with a scalloped edge and five puff pastry leaves, brushed with egg and baked in a hot oven 30–45 min.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 463 (falt i det fri)

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About the dish

Fruit pie with a puff pastry lid was autumn's great dessert, made from whatever the garden gave. Erken describes precisely how the edge should be "scalloped" and decorated with puff pastry leaves – a decorative tradition that shows how ornamental the dessert was meant to be at the table.

How to make it

  1. 1

    Prepare the fruit

    Peel the apples, cut them into 2–4 pieces and remove the cores. Treat the pears the same way. Remove the stones from the plums.

  2. 2

    Arrange the fruit

    Mix the fruit and pile it high in an ovenproof, oblong dish with a smooth, protruding rim. Sprinkle sugar between the fruit layers to taste. You can also use only apples or rhubarb.

  3. 3

    Roll out the dough

    Roll out the puff pastry, not too thin, into the same shape as the dish.

  4. 4

    Lay the border

    Moisten the rim of the dish with cold water. Cut a strip of dough as wide as the rim, lay it around and press it lightly in place.

  5. 5

    Lay the lid

    Lay a dough lid over the whole dish, moisten the edge a little and press together lightly. Divide or mark the edge with a floured knife and form scallops by pressing the dough out a little with your left thumb while drawing the dough toward you with the back of the knife.

  6. 6

    Decorate with leaves

    Roll out the rest of the dough somewhat thinner, cut it into 2–3 finger-wide strips and then into pointed diamonds. Mark veins in the leaves with the floured knife and set 5 leaves, gently curved toward each other, in the middle of the pie.

  7. 7

    Brush

    Brush the lid and leaves – not the edge – with beaten egg.

  8. 8

    Bake

    Bake in a hot oven, about 200–210 °C (410 °F), for 30–45 minutes until the pie is golden and baked through.

Changes from the original

The puff pastry is given as ready-made puff pastry (about 600 g, equivalent to homemade dough with 250 g butter). The oven temperature has been specified as 200–210 °C (410 °F), and the egg wash listed as a separate ingredient.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 463) → 1949 (korrekturlest, s. 526)~82% av teksten endretfjernetlagt til
1 ¼ kg. epler 1/2 ½ kg. pærer 1/2 ½ kg. plommer sukker butterdeig av 1/4 ¾ kg. smør Eplerne skrælles, smør. Eplene skrelles, deles i 2—4 dele, deler, kjernehusene tages væk, pærerne tas vekk, pærene behandles paa på samme maate, plommerne måte, plommene befries for stenene. Frugten Frukten blandes og lægges legges høit i et ildfast, avlangt fat med en glat, utstaaende glatt, utståande kant. Mellem frugten frukten strøes sukker efter smak. Eplerne Eplene alene kan brukes eller ogsaa rabarber. Deigen kjevles ut ikke for tynd og i form av fatet. Kanten av fatet vætes med koldt vand; en kant skjæres av butterdeigen, samme bredde som kanten av fatet; lægges rundt dette og trykkes let til. Et butterdeigslok lægges over hele fatet, trykkes let sammen rundt kanten, idet der vætes let; kanten deles op eller merkes op med en melet kniv, dannes i tunger ved at presse deigen litt ut med venstre tommelfinger og trække til sig deigen med baken av kniven. I midten av formen pyntes med 5 butterdeigsblade; deigen kjevles hertil noget tyndere, skjæres i 2—3 fingerbrede remser, der skjæres i spids firkant; aarer i bladene merkes med den melede kniv; sættes let bøiet til hinanden. Lokket og bladene (ikke kanten) pensles med vispet egg. Stekes i varm ovn 1/2—3/4 time. også rabarbra.

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Frequently asked questions

What fruit can I use in this pie?
The original uses 1 kg apples, 1/2 kg pears and 1/2 kg plums. The recipe also allows using only apples, or rhubarb.
How do I get the puff pastry lid to stay in place?
Moisten the rim of the ovenproof dish with cold water, lay a strip of puff pastry of the same width around the rim and press it lightly on. Then lay the lid over the whole dish, moisten lightly and press together around the edge. The edge is divided or marked.
How much butter is needed for the dough, and how long does the pie take?
The puff pastry is made with 1/4 kg butter. Total time is about 105 minutes, and the pie is calculated for 8 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 463.

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