Fruit pie

How to make it

1. 1

   Prepare the fruit

   Peel the apples, cut them into 2–4 pieces and remove the cores. Do the same with the pears. Remove the stones from the plums. Mix the fruit and place it in an oblong ovenproof dish with a smooth, projecting rim. Sprinkle sugar between the fruit to taste.

2. 2

   Make the puff pastry

   Crumble the flour with 1/3 of the butter and add the water. Beat the rest of the butter into the dough with the rolling pin. Roll the dough out, not too thin, to the shape of the dish.

3. 3

   Add the lid and edge

   Moisten the rim of the dish with cold water. Cut a strip of dough as wide as the rim, lay it around the rim and press it lightly in place. Lay the pastry lid over the whole dish and press it lightly together around the edge. Mark the edge with a floured knife and shape it into tongues by pressing the dough slightly outward with your left thumb and drawing it inward with the back of the knife.

4. 4

   Decorate with leaves

   Roll out the rest of the dough somewhat thinner and cut it into strips 2–3 fingers wide. Cut them into pointed diamonds to make 5 leaves, mark the veins with the floured knife, and place the leaves slightly bent towards each other in the middle of the pie. Brush the lid and the leaves (not the edge) with whisked egg.

5. 5

   Bake

   Bake the pie in a hot oven (about 200 °C (390 °F)) for 30–45 minutes.