(Short note: Hello everyone! It has been a lot since I’ve written my previous recipe and I am sorry! I missed my readers, I missed writing and I missed hearing from you, but the birth of my forth daughter (on April 6th 2018) truly kept me busy and even If I never stopped cooking, I wasn’t able on keeping up posting… and probably for a while I will not make it to be in time every week, but I’ll try do my best!).
But back to THIS recipe: 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! 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; 4) last but not least, that delicious, crunchy layer of sugar glase 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

DIRECTIONS

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 butter 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.

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Much thanks,

Silvia