Recipe: Dried Fruits Pie step by step with pictures | Handy.Recipes

Dried Fruits Pie

Cooked Pie with Dried Fruits

Time to cook: 200 minutes

Total Servings: 10

Nutritional Value

Lots of filling and not much dough. Very often I have leftovers of dried fruits, you can make a compote out of them, make a filling for yeast or non-dried pies, you can twist them and mix with honey, in general I can make many things with them, today I have a pie with sand dough and with a filling of dried fruits. I once met a recipe for such a cake on the Internet, I liked the idea of sandy filling for the pie, the fillings can be any kind of pie, sweet and sweet, I am still experimenting with sweet.

Author of the recipe

Ingredients for the pie with dried fruit:

Shortcrust pastry

  • Water (ice ) - 5 tablespoon
  • Butter (from refrigerator) - 150 g
  • Vanillin (to taste)
  • Wheat flour / Flour - 300 g


  • Apricots - 350 g
  • Raisins (brown) - 200 g
  • Dates - 100 g
  • Candied fruits - 100 g
  • almond flour (optional) - 100 g
  • Couscous (TM "Mistral") - 100 g
  • Brown sugar (TM "Mistral" demerara ) - 3 tablespoon
  • Chicken egg - 2 pcs
  • Sour cream - 4 tablespoon
  • Cinnamon (to taste) - 1 teaspoon
  • Cognac - 50 ml


  • Lemon juice - 3 tablespoon
  • Powdered sugar - 70 g

How to cook dried fruit pie step by step with photos

First, make dough. Sift the flour, add the butter from the fridge and rub it into small pieces, I do it with my hands, you can also chop it with a knife.

Add ice water, knead the dough, you don't need to knead it much, as it got into a lump, it's enough, wrap it in clingfilm and leave for 30 minutes.

Wash and dry dried dried fruit, cut except for raisins, I have candied fruits was a bit large, I also cut them. Currants and raisins steamed in boiling water for 15 minutes and dried. Pour brandy over the dried fruit and set aside.

Grind couscous in a coffee grinder into flour

Mix ground couscous, almond flour (almond flour may not be added), cinnamon and mix with dried fruit so that the pieces of dried fruit are covered with the dry mixture.

Beat eggs, sour cream and sugar TM "Mistral" into a homogeneous mixture and mix with dried fruit. Add sugar to taste, the sugar will depend on the sweetness of the dried fruit.

Now you need to form "the walls" . Make a piece of parchment to cover the top of a 26/12 cake pan, about 6 cm high (you do not have to do this if you know that nothing will stick to the pan). Take about 230g of pasta, roll out about 26/23cm and put it in the pasta tin

Leave 160g of dough for the top, make the sides of the cake, and join the main piece of dough in the cake tin.

Put the filling into the cake tin, press down, cover the top with the pastry, press the edges well together and pierce with a fork or toothpick.

Bake in a preheated 160 degrees oven for about two hours, I do not know how to check the readiness of this pie, it is very bulky and dense, so two hours is enough time to cook it, nothing burns, does not leak. The pie may be cooled in the mold, or it may be taken out of the mold.

Put the cooled cake on the wire rack. Mix lemon juice and powdered sugar until smooth and spread it on the cake, let the icing dry, you can just sprinkle it with powdered sugar. or with cocoa powder...


Nutritional Value:

Whole Dish:
6117 Calories
114.3 g
218.8 g
915 g
Per Serving:
611.7 Calories
11.4 g
21.9 g
91.5 g
315.3 Calories
5.9 g
11.3 g
47.2 g

Flour, Wheat Flour, Lemon Juice, Sugar, Eggs, Sour Cream, Raisins, Brown sugar, Cinnamon, Sugar Cube, Rich, Cognac, apricots, Dumplings, Desserts, Vanillin, Biscuits, Sugar Cake, Butterscotch, Candied, Fudge Pie

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