Apricot-cherry pie with banana cream without sugar

Ingredients for 1 servings:

• 360 g flour
• 90 g butter, cold
• 1 egg(s), chilled
• 8 tbsp water, ice cold
• 500 g apricot(s), ripe
• 500 g cherry(s), ripe
• 1 apple, sweet variety
• 3 tbsp cornstarch
• possibly apple syrup if the fruits are too sour
• 1 banana(s), very ripe
• 250 ml cream
• ½ vanilla pod(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 30 minutes

for a pie dish, only with the sweetness of fruit, suitable for Baby Led Weaning (BLW), makes approx. 12 pieces

For the dough, knead the flour and the chopped cold butter in a kitchen mesh until finely crumbly. Add the cold egg and knead. Gradually add the cold water. It is important that all ingredients are well chilled and processed very quickly. The dough will be finely crumbly after processing in the machine. Place the dough in a freezer bag and briefly press it into a lump with your hands. Let the dough rest in the refrigerator for at least 1 hour. Peel and pit the fruit. Leave the cherries whole if possible or halve them at most. Halve small apricots and quarter large apricots. Cut the cored apple into approx. 1 cm cubes. Carefully mix the fruit in a bowl and let stand for at least 30 minutes. During this time, any liquid that may run out must be discarded. Now mix the cornstarch and, if desired, about 3 tablespoons of apple syrup into the fruit. Halve the chilled dough. Continue refrigerating one half until ready to use. Roll out the other half to about 2 mm and form the base and sides of the pie. If you’re using a pie dish, all you need to do is roll out a large sheet of dough, place it over the dish, adjust it with your fingers, and trim the edges. I use a classic tart dish, the edges of which are too high for a pie. So I first roll out 1/4 of the dough and cut about 4-5 cm wide strips for the rim. I use the other quarter for the pie base. Of course, you can also simply line the tart dish and cut the dough inside the dish. In my experience, however, this never turns out as cleanly and evenly. Tip: Roll out the dough on baking paper. This makes it easier to transfer it to the dish without tearing. Preheat the oven to 200 °C (top/bottom heat). Prick the pie base several times with a fork. Now fill the dish with the fruit, without any liquid, and spread it out. Roll out the remaining dough to a thickness of about 1-2 mm and shape it as desired for the top of the pie. For example, create 1.5 cm wide strips for a lattice or use a biscuit cutter. You can use both the cut-out shapes and the perforated plate for covering. Cover the pie with dough as desired. Place the pie directly on the floor of the oven for 3 minutes. Then bake the pie on a baking tray on the middle rack. After 15 minutes, reduce the temperature to 170°C. The total baking time is 45 minutes. Let the finished pie cool for at least 4 hours. I prefer to keep the pie cold and refrigerate it overnight. For the banana cream, finely purée the banana with 2 tablespoons of cream and the seeds of the vanilla bean. Whip the remaining cream until stiff peaks form and fold into the banana sauce. If you like, you can also freeze this mixture for about 2 hours; this will make it similar to ice cream and is deliciously refreshing, especially in summer. Tip: I form cookies from the leftover dough, spread them with apple syrup, and bake them for a few minutes together with the pie.