Autumn Fruit Pie

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recipe by Alice Balleux - Cheffe au Cook & Coffee

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    675
based on 1 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Nov 23, 2022

Ingredients

  • Butter icon
    Butter
    135 g
  • Lemon icon
    Lemon
    1
  • Figs icon
    Figs
    as needed
  • Icing sugar icon
    Icing sugar
    60 g
  • Ground almonds icon
    Ground almonds
    90 g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1
  • Italian 00 flour icon
    Italian 00 flour
    as needed
  • Salt icon
    Salt
    1 pinch
  • Whole milk icon
    Whole milk
    250 ml
  • Egg yolk icon
    Egg yolk
    25 g
  • Corn flour icon
    Corn flour
    10 g
  • All purpose flour icon
    All purpose flour
    20 g
  • Caster sugar icon
    Caster sugar
    115 g
  • Egg icon
    Egg
    1
  • Egg icon
    Egg
    25 g
  • Rum icon
    Rum
    10 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Pie dish - 8"
  • kCook icon Heatproof bowl

Step preview

  1. Making the pastry:
  2. Grease a pie dish and set aside
  3. Fit the K-Beater
  4. Add the ingredients into the appliance bowl, fit the splashguard
  5. Mix - 1 minute 30 seconds, speed 3
  6. Then add the egg slowly while the machine is running - 1 minute, speed 3
  7. Then add the ingredients
  8. Mix - 45 seconds, speed 3
  9. Roll out the pastry and line the pie dish
  10. Set aside
  11. Making the pastry cream:
  12. Add milk into a saucepan
  13. Heat until boiling – medium-high heat
  14. Clean the appliance bowl and fit the Whisk Tool
  15. Add the ingredients into the appliance bowl, fit the splashguard
  16. Whisk - 3 minutes, speed 4
  17. Carefully and gradually pour the milk while the machine is running - 20 seconds, speed 1
  18. Return the mixture to the saucepan and heat until boiling
  19. Boil and continuously whisk - 1 minute
  20. Pour into a heatproof bowl and cover with plastic wrap
  21. Set aside and let cool
  22. Making the almond cream:
  23. Preheat the oven to 180ºC
  24. Clean the appliance bowl and fit the Whisk Tool
  25. Add the ingredients into the appliance bowl, fit the splashguard
  26. Whisk - 1 minute, speed 3
  27. Then add the egg slowly while the machine is running - 2 minutes, speed 3
  28. Then add the cold pastry cream and the rest of the ingredients
  29. Whisk - 2 minutes, speed 3
  30. Transfer the mixture into a piping bag
  31. Pipe the mixture into the pastry case
  32. Decorate with figs
  33. Bake – 20-25 minutes, 180ºC
  34. Remove from the oven
  35. Serve
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